If you don’t have a high-speed blender or ice cream maker, there are two options for making the ice cream without. While the resulting ice cream isn’t quite as smooth, it’s still good!
Option 1: Whisk ingredients, pour into ice cube trays, and freeze. Let the ice cubes thaw enough for a food processor to be able to process, then blend until smooth. Freeze for an hour for a firmer ice cream.
Option 2: Freeze a large, shallow container. Whisk ingredients in a bowl, pour into the chilled container, and freeze. After about half an hour, stir very well to break up ice crystals, then freeze again. Repeat every half hour for 2-3 hours. You’re doing what an ice cream machine would do, whisking air into the mix and breaking up ice crystals.
If you want an ice cream machine for smoother results, I recommend this Cuisinart Ice Cream Machine.
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Oatmilk Ice Cream Nutrition Facts
Weight Watchers SmartPoints: 4
Nutrition facts are for a standard 1/2-cup serving of oat milk ice cream, made with peanut butter.
Above for the sugar free version, and below is for the version using regular sugar. Both versions are 100% cholesterol-free.
Weight Watchers SmartPoints: 6
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(NO avocado, NO tofu!)