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Close up scoop apple cinnamon oat ice cream with apple and cinnamon sticks
Print Recipe
5 from 5 votes

Cinnamon, apple and oat milk ice cream

This cinnamon, apple and oat milk ice cream is so creamy and delicious its just like your favourite bowl of porridge but better. Ice cream for breakfast anyone?
Prep Time5 hrs
Freezing time12 hrs
Total Time17 hrs
Course: Breakfast, Dessert, Snack
Cuisine: Australian
Keyword: apple, broccoli ice cream, cinnamon, dairy free, oat, plant based, vegan

Equipment

  • ice cream churner
  • food processor or immersion blender with chopping bowl attachment
  • immersion blender

Ingredients

For the ice cream

  • 1 cup (100gms) rolled oats
  • 3 & 1/2 cup (875 mls) oat milk
  • 2 cups (300mgs) raw cashews
  • 1/4 cup (55gms) refined coconut oil
  • 1 teaspoon vanilla essence
  • 1 pinch salt
  • 1/2 cup (120gms) castor sugar
  • 4 medium (1.6lbs/750gms) apples
  • 2 tablespoons (30gms) non dairy margarine
  • 1/4 teaspoon ground cloves
  • 1 shot (30mls) neutral 40% alcohol such as vodka *optional

Oat topping

  • 3/4 cup (75gms) oats
  • 1 tablespoon brown sugar
  • 2 tablespoons (30gms) non dairy margarine

Instructions

To make the ice cream

  • Pre-heat oven to 350°F (180°C)
  • Spread out oats for ice cream on a baking tray in a thin layer. Bake for approximatly five to ten minutes until golden brown. Do not let the oats burn or you ice cream will be bitter.
  • Add oat milk and toasted oats to a small saucepan. Bring to boil then simmer for about 20mins until mix starts to thicken.
  • Turn off and allow mix to cool. Strain mix using a sieve. You will need to work the oat milk mix using a spatular or similar. The strained oat milk mix will be very thick and creamy (do not use a cheesecloth, the mix will be to thick)
  • Refrigerate oat milk mix while making the rest of the base.
  • Add cashews to a food processor or the chopping bowl of an immersion blender. Blend cashew nuts until bread crumb consistency forms.
  • Measure coconut oil and melt to make runny (easiest in a microwave)
  • Add coconut oil to cashew nuts and blend for several minutes until smooth and no longer gritty.
  • Add cashew oil mix to oat milk mix. Blend well with an immersion blender.
  • Add vanilla and salt, blend well. Refrigerate while making apple mix
  • Peel, core and slice apples.
  • Add to frying pan with marge. Cook apples untill soft and starting to carmalize.
  • Add sugar and cloves, cook until sugar is well mixed in.
  • Allow apple mix to cool. Set aside 1/4 of apple mix for ice cream topping
  • Put rest of apple mix in a food processor and blend until smooth fairly smooth
  • Mix blended apple into ice cream base.
  • Chill mix for at least four hours until very cold.
  • Put your storage container into the freezer to chill.
  • If using a self churning ice cream machine turn it on ten minutes before churning to chill, other wise take your churning bowl out of the freezer just before churning.
  • If using, stir in alcohol just before churning base.
  • Churn the ice cream. It will be the consistency of soft serve when done.
  • Transfer to storage container and freeze for at least four hours or until set.

To make the oat topping

  • Pre heat the over to 350°F (180°C)
  • Melt dairy free butter. Mix into oats with sugar.
  • Spread oat butter and sugar mix out onto a baking tray. Bake for ten minutes until golden brown and starting to go crunchy. Turn oven off and allow to coo completely for maximun oat crunch.
  • Once cool add to an airtight container to store until needed.

To serve

  • Scoop the ice cream into a bowl. Top with caramelised apple mix and oat topping if using. Dig in and enjoy! So good you could eat it for breakfast!