Vanilla Bean Ice Cream
Vanilla Bean Ice Cream

Vanilla Bean Ice Cream

Regular price$9.00
/
Shipping calculated at checkout.
  • Only available for pickup in Woodstock
  • Vegan
  • Fairtrade Chocolate

Pure, rich, and sweet oat cream vanilla. Simply enjoy it straight from the pint or pair it with any dessert. Our vanilla bean pods are added to the ice cream mix and aged overnight for intensified flavour. And that ultra-creamy taste.

Ingredients

Oat Cream Base (Purified Water, Oats), Cane Sugar, Coconut Oil, Tapioca Starch, Pea Protein,  Madagascar Vanilla Beans, Guar Gum.

About Oat & Mill

Oat & Mill came about from wishing I could have an ice cream that tasted undeniably rich and creamy, and reminded me of the local parlour shop I went to growing up. After going dairy-free, in 2015 I started making my own recipe at home for a dairy-free version of ice cream.

It was challenging to replicate the taste I had imagined and remembered. It wasn’t until I was cooking oatmeal for breakfast on the stove one day that I realized how creamy oats were and saw the potential to make them into something reminiscent of the ice cream I had missed. I grew my company from the Carp Farmer’s Market on Saturdays to expanding onto grocery store shelves.


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This item is only available for pickup in our Woodstock store.

Pickup date: Please see the date in the listing for the pickup date.

Pickup time: Your order will be ready at 12 pm, on Saturdays at 11 am.

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  • Vegan
  • Fairtrade Chocolate

Pure, rich, and sweet oat cream vanilla. Simply enjoy it straight from the pint or pair it with any dessert. Our vanilla bean pods are added to the ice cream mix and aged overnight for intensified flavour. And that ultra-creamy taste.

Ingredients

Oat Cream Base (Purified Water, Oats), Cane Sugar, Coconut Oil, Tapioca Starch, Pea Protein,  Madagascar Vanilla Beans, Guar Gum.

About Oat & Mill

Oat & Mill came about from wishing I could have an ice cream that tasted undeniably rich and creamy, and reminded me of the local parlour shop I went to growing up. After going dairy-free, in 2015 I started making my own recipe at home for a dairy-free version of ice cream.

It was challenging to replicate the taste I had imagined and remembered. It wasn’t until I was cooking oatmeal for breakfast on the stove one day that I realized how creamy oats were and saw the potential to make them into something reminiscent of the ice cream I had missed. I grew my company from the Carp Farmer’s Market on Saturdays to expanding onto grocery store shelves.


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