Spoil yourself with ice cream for breakfast! This recipe elevates a dreary porridge to something crave-worthy without sacrificing nutrients. Sprinkle generously with Sean Sherman’s caramelized seeds and lots of fresh highbush blueberries. Or blend with a frozen banana and additional oat milk for a terrific morning milkshake. This ice cream can also be made with upcycled oats from homemade oat milk.
- 1 cup Cooked wild rice
- 1 cup Rolled oats (or strained up-cycled oats from DIY oat milk)
- 1 ½ cups Homemade oat milk (or store bought)
- ½ cup Wild rice cooking stock (or oat milk)
- 4-6 Tablespoons Sunflower seed butter (or other nut butter)
- ¼ cup Maple syrup
- 1 teaspoon Ground cinnamon (optional)
- ½ teaspoon Vanilla extract (optional)
- Pinch of salt (if the seed butter is unsalted)
- Caramelized seed mix
- Fresh highbush blueberries or other berries
- Chopped dates or dried fruit
- In a high-speed blender, purée all of the ingredients.
- Refrigerate until well chilled.
- Pour into an ice-cream maker and churn according to manufacturer’s instructions.*
*The ice cream base may also be poured into a shallow baking dish, placed in the freezer, and stirred occasionally until semi frozen.
For a breakfast milkshake, blend each serving with ½ a ripened banana and thin out with additional oat milk.
6 Tablespoons of seed butter yields a creamier product and adds an additional protein punch. For a more calorie-friendly product (1 Tablespoon of nut butter contains approximately 100 calories), reduce the amount of nut butter in this recipe from 6 Tablespoons to 4 Tablespoons.