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Caramel Crunch Oat Nog Ice Cream

Servings: 4-6
Prep: 25 mins
Total Time: 6.75 hrs

Made with Oat Nog

Totally melting for this creamy n’ delicious caramel crunch oat nog ice cream. Don’t be a scrooge—grab a spoon and let the holiday indulgence begin!

Made with Oat Nog

oat nog

Ingredients

  • 2 cups raw cashews
  • 400ml coconut milk
  • 2 cups Earth’s Own Oat Nog
  • 1/4 cup maple syrup
  • 1/4 cup Biscoff spread
  • 1/4 cup crushed caramelized pecans
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 1/4 tsp salt caramel popcorn

Directions

  1. Combine Earth’s Own Oat Nog, coconut milk and cashews into a big pot and get it to a boil on high heat. Once at a boil bring down to medium heat and continue cooking for 15 mins.
  2. Once finished place your mixture into a blender (if your blender is glass let cool before blending) add in maple syrup, vanilla extract, Biscoff spread, nutmeg and salt. Blend until smooth for about 45 seconds.
  3. Place mixture into an ice cube tray and freezer for 6 hours or over night.
  4. If you choose the 6 hour freeze place your cubes in a blender and blend until thick ice cream forms (if you freeze over night let cubes sit in blender for 30 mins for easier blending).
  5. Place your mixture into a loaf pan and mix in the crushed caramelized pecans. place the pan back in the freezer for 30 mins to re-thicken before serving. Top with caramel popcorn and enjoy!
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Earth's Own Caramel Crunch Oat Nog Ice Cream

Servings: 4-6
Prep: 25 mins
Total Time: 6.75 hrs

Totally melting for this creamy n’ delicious caramel crunch oat nog ice cream. Don’t be a scrooge—grab a spoon and let the holiday indulgence begin!

Ingredients

  • 2 cups raw cashews
  • 400ml coconut milk
  • 2 cups Earth’s Own Oat Nog
  • 1/4 cup maple syrup
  • 1/4 cup Biscoff spread
  • 1/4 cup crushed caramelized pecans
  • 1 tsp vanilla extract
  • 1/2 tsp nutmeg
  • 1/4 tsp salt caramel popcorn

Directions

  1. Combine Earth’s Own Oat Nog, coconut milk and cashews into a big pot and get it to a boil on high heat. Once at a boil bring down to medium heat and continue cooking for 15 mins.
  2. Once finished place your mixture into a blender (if your blender is glass let cool before blending) add in maple syrup, vanilla extract, Biscoff spread, nutmeg and salt. Blend until smooth for about 45 seconds.
  3. Place mixture into an ice cube tray and freezer for 6 hours or over night.
  4. If you choose the 6 hour freeze place your cubes in a blender and blend until thick ice cream forms (if you freeze over night let cubes sit in blender for 30 mins for easier blending).
  5. Place your mixture into a loaf pan and mix in the crushed caramelized pecans. place the pan back in the freezer for 30 mins to re-thicken before serving. Top with caramel popcorn and enjoy!

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