Oat & Coconut Dream Ice Cream

Ingredients

• •
  Full-Fat Coconut Milk/Cream (canned)(1 can (13.5 oz / 400ml))

  Substitutes: Cashew cream (soaked & blended cashews)

• •
  Plain Oat Milk (unsweetened)(1 cup (240ml))

  Substitutes: Almond milk, Soy milk

• •
  Maple Syrup or Agave Nectar(1/4 - 1/2 cup)

  Substitutes: Date syrup, Adjust to taste (start low)

• •
  Vanilla Extract(1 tsp)
• •
  Pinch of Salt(1)
• •
  Optional Toppings (Choose 1 or 2):()
• •
  Small Mochi pieces (cut)(As desired)

  Substitutes: Gummy bears (if preferred texture)

• •
  Sweet Red Bean Paste (Anko)(1-2 tbsp)

  Substitutes: Chocolate/Strawberry syrup (if preferred)

• •
  Small soft bread cubes (like Japanese milk bread)(A handful)

  Substitutes: Soft pound cake cubes

• •
  Toasted Sesame Seeds or Crushed Nuts(1 tsp)

  Substitutes: Chocolate sprinkles (check for allergies)

Instructions

1. 1

   Chill: Ensure your coconut milk/cream is well chilled. If using an ice cream maker, make sure the bowl is fully frozen according to manufacturer instructions.

2. 2

   Blend: In a blender, combine the chilled coconut milk/cream, oat milk, maple syrup/agave, vanilla extract, and salt. Blend until completely smooth and combined.

3. 3

   Churn (Option 1 - Ice Cream Maker): Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

4. 4

   Freeze (Option 2 - No Churn): Pour the mixture into a shallow, freezer-safe container. Freeze for 1 hour. Remove and whisk vigorously, breaking up ice crystals. Repeat this process 2-3 more times every 30-45 minutes until firm but scoopable.

5. 5

   Serve: Scoop the ice cream into bowls. Offer toppings *on the side* or allow the individual to add their preferred ones. Focus on the fun and treat aspect.

   Pro Tip: Presenting toppings in small, separate bowls empowers choice and reduces overwhelm.