Indulge in a frosty delight that brings together the rich history of ice cream and the creamy goodness of milk chocolate! This will be a mouthwatering journey for any warm day, with our simple and easy Milk Chocolate Oreo Ice Cream recipe, where the magic of frozen treats meets the fascinating origins of this beloved dessert.
Did you know that ice cream’s origins date back to ancient civilisations? Centuries ago, ingenious minds concocted frozen delicacies using ice and sweetened milk. From the exotic flavours of Asia to the luxurious creations of European courts, ice cream has evolved into a global sensation, bringing smiles and joy to countless generations.
With this new recipe, Lucy is blending for us the traditional charm of ice cream with a modern twist – the velvety goodness of oat milk chocolate! Whether you’re a vegan, lactose intolerant, or simply seeking a delectable alternative, this recipe is your ticket to a frozen paradise that caters to all taste buds. With just a handful of ingredients and a touch of creativity, you can whip up this frozen dream right in your kitchen. Imagine the creamy oat milk mingling with the delightful crunch of Oreo cookies – it’s a match made in dessert heaven! Food Thoughts Organic Cocoa Powder create a dark chocolatey base, then the crunch of the Food Thoughts Oat Milk Chocolate Chips gives an extra burst of chocolate, followed by the goodness of Oreo cookies! Mmmmm.
Grab your ice cream scoop and get ready to savour a timeless classic infused with the goodness of dairy free milk chocolate. Whether you’re enjoying a sunny day or a cozy evening by the fire, our Milk Chocolate Oreo Ice Cream will transport you to a world of cool bliss.
You will need
- 80g Food Thoughts Oat Mylk Chocolate Chips
- 110g Oreo biscuits
- 2 cans of full fat coconut milk (that has been refrigerated for a few hours)
- 80ml maple syrup
- 1 tbsp vanilla essence
- 2 tbsp ground almonds
- 60g Food Thoughts Organic Cocoa Powder
- 35g cornflour
- 110g smooth peanut butter
- Cones to serve (optional)
Begin by roughly chopping the Food Thoughts Oat Mylk Chocolate Chips and Oreos. Put to one side.
In a bowl empty the contents of the chilled cans of coconut milk and then add the maple syrup, vanilla essence, ground almonds, Food Thoughts Organic Cocoa Powder, cornflour, and smooth peanut butter.
Use a whisk to combine thoroughly. You want to aerate the mixture. Whisk for a couple of minutes. Your arm will be aching!
Now fold through ¾ of the chopped oat milk chips and Oreo, then empty the mixture into a loaf tin or container of choice.
Top with the remaining oat milk chips and Oreo pieces and place in the freezer ideally overnight, or for at least 7-8 hours.
Allow to thaw for 5 minutes upon removal from the freezer before scooping and enjoying on its own or in a cone.