Exciting news to all oat milk lovers! SO Delicious has introduced an oat milk ice cream in two flavours recently. While I wait to get my hands on either the Oatmeal Cookie or Peanut Butter & Raspberry flavours, I’ve created a frozen alternative to satisfy my cravings!
While most homemade oat milk ice creams either ask you to make oat milk from scratch (I didn’t want to because I’m lazy) or have a bunch of random scientific-sounding names (xanthan gum??), I wanted to keep it super simple and use as few ingredients as possible. This then leads us down the path of frozen dairy treats: “nice cream”.
I’ve seen a few healthy recipes for nice cream that usually consist of just puréeing frozen fruit like strawberries or bananas. A fan of this bare-bones method, I decided to make a banana nice cream with a lil something extra. Oat milk adds a level of dreamy creaminess that mimics traditional ice cream!
With three ingredients—oat milk, banana and chocolate chips—you can create a delicious non-dairy frozen treat in minutes...well, a few hours, if you count freezing time.
I will admit that I didn’t make a whole lot of this ice cream due to the fact that I wasn’t sure how it was gonna work out for me. That said, I put my oaty choco-banana mixture in a fairly large tupperware container to freeze. It only took up a fraction of the container, which looked a lil sad.
When I pulled it out of the freezer, the ice cream was quite dense so I had to let it thaw for about 15 minutes. In that time, I realized that I wouldn’t be able to carve out beautiful round scoops of ice cream, but that’s when I got an idea. Rummaging through the pantry, I found some graham crackers and voilà: ice cream sammies!
I should note that I used a graham cracker to help me measure out how big to make the ice cream filling wedges! It helps ensure that all the wedges stay uniform.
Though I sort of wished I had some homemade chocolate chip cookies laying around, I think the graham crackers hold up a lot better and have a milder flavour profile that keep the ice cream filling at the forefront of this snack!
Ultimately, I think the banana and oat milk medley is a great base that can be further enhanced either by a couple of tablespoons of peanut butter and jam, nuts, candies, or whatever else you like in your ice cream! Go crazy, this is your recipe!
. . .
Oat Milk Ice Cream Sammies
*Makes 6 sammies*
2 bananas, peeled and frozen
1 cup oat milk
Splash of vanilla extract
½ cup chocolate chips
12 graham crackers
Toss sliced bananas into a food processor and pulse until smooth.
Add oat milk and vanilla extract and pulse for another 10-15 seconds so that everything is well combined.
In a 9” x 5” tupperware (or something relatively large and flat), add your oat and banana mixture. This should be an inch thick.
Sprinkle in chocolate chips and let sit in the freezer for 2 to 3 hours.
Remove ice cream from the freezer and let thaw for 15 minutes before cutting. Use your graham crackers to help you estimate how large the ice cream filling should be.
Sandwich the ice cream wedge between two graham crackers and enjoy! If not eating immediately, freeze them flat in a Ziploc bag.
. . .
Are you an ice cream sammie connoisseur? Let me know what you think of this variation below!