Oat & Coffee Ice Cream

Steps

1. 1

   Slice the peeled bananas and arrange them in a single layer on a parchment-lined tray. Freeze until completely solid, at least 4 hours or overnight.

   Start 4-hour timer
2. 2

   If using toasted oats, place them in a dry skillet over medium-low heat and toast for 3–5 minutes, stirring frequently, until fragrant but not browned. Cool before blending.

   Start 5-minute timer
3. 3

   Add the rolled oats to a high-speed blender or food processor and process until finely ground.

4. 4

   Add the cooled coffee, frozen banana slices, dates, oat milk, vanilla, and salt. Blend, stopping to scrape down the sides as needed, until thick and smooth. Add oat milk only a tablespoon or two at a time so the mixture remains scoopably thick.

5. 5

   Taste the mixture and adjust the coffee strength or sweetness if necessary. Blend briefly after any adjustment.

6. 6

   Transfer the blended ice cream to a freezer-safe container and smooth the surface. Cover tightly and freeze for about 2 hours, or until firm enough to scoop.

   Start 2-hour timer
7. 7

   Let the container stand at room temperature for 5–10 minutes before serving. Scoop and serve immediately.

   Start 10-minute timer