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!
SERVES: 4-8 people
PREP TIME: 25 mins
TOTAL TIME: 6hrs 45 mins
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:
- 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.
- 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.
- Place mixture into an ice cube tray and freezer for 6 hours or over night.
- 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).
- 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!
