This Nut Butter Ice Cream made with oat milk is creamy, rich, and dairy-free—perfect for a wholesome, plant-based treat! 🥜🍦
Vegan Nut Butter Ice Cream (Oat Milk-Based)
Ingredients:
- 1 3/4 cups oat milk (unsweetened, full-fat for creaminess)
- 1/3 cup nut butter (peanut, almond, cashew, or a mix)
- 1/3 cup sweetener of choice
- 1 teaspoon vanilla extract
- 1/8 – 1/4 teaspoon salt
- Optional mix-ins: swirls of berry jam/jelly, chopped nuts, chocolate chips, or swirls of extra nut butter
Instructions:
- Mix the Ice Cream Base:
- In a blender (single serve works well), combine the oat milk, nut butter, sweetener, vanilla, and salt.
- Blend until smooth and well mixed.
- Freeze the Mixture in the Ninja Creami:
- Pour it into the Ninja Creami pint container. Ensure the mixture does not exceed the “MAX FILL” line.
- Place the lid on the container and freeze for at least 24 hours.
- Process the Ice Cream:
- After 24 hours of freezing, remove the pint from the freezer and place it into the Ninja Creami machine.
- Select the “Ice Cream” or “Gelato” function on your Ninja Creami and let it process until smooth.
- Check the Texture:
- After the first cycle, if the texture is crumbly, use the “Re-spin” function until you get the desired consistency.
- Add Mix-Ins:
- Add optional mix-ins: swirls of berry jam/jelly, chopped nuts, chocolate chips, or swirls of extra nut butter.
- Serve:
- Serve immediately, or store the ice cream in an airtight container in the freezer for up to 1 week.
No Ice Cream Maker? No Problem!
- Pour the mixture into a shallow dish and freeze.
- Stir every 30 minutes for 3-4 hours to break up ice crystals.
- Blend in a food processor before serving for extra creaminess.
Serving Ideas:
🥜 Drizzle with extra nut butter
🍫 Add a dark chocolate sauce or cacao nibs
🍪 Serve with cookies or brownies
This is a creamy, nutty, and totally irresistible plant-based ice cream!
