Vanilla Oatmeal Ice Cream

• servings: 4 servings

Ingredients

3 cups light canned coconut milk (*see notes for substitution)

1 1/2 cups rolled oats (or quick oats work too)

10 pitted medjool dates

1 tsp vanilla extract

Pinch of salt

Directions

Blend all the ingredients thoroughly on high until creamy and smooth (a full 45-60 seconds).

Pour into an ice cream maker and churn according to the manufacturer’s instructions until it is a soft serve consistency. Mine took about 40 minutes.

Transfer to a shallow container and freeze for 1-2 hours.

Scoop into a bowl, add toppings if desired, and enjoy.

It will last a few days in the freezer, just remove from the freezer and allow to soften for approximately 15 minutes before serving.