1 ½ Cups of Oat Flakes (240ml Cup)
300ml of Cold Water
1 Teaspoon of Vanilla Essence
3 Tablespoons of Demerara Sugar
½ Cup of Almond Butter or Peanut Butter
In a bowl, add the oat flakes and enough hot water to cover them, mix and let the mixture soak for 30 minutes.
After this indicated time, transfer all the mixture to a blender, add the cold water, blend well for 2 minutes.
Next, transfer all the mixture to a medium bowl lined with a cloth strainer or a clean tablecloth.
Squeeze it out to extract all the cream from the oat flakes.
Now get 2 cups (240ml each) of the oat cream and transfer them to the blender. Add the vanilla essence, the demerara sugar and the almond butter or peanut butter, turn on the blender and blend until combined.
Transfer this mixture to a silicone ice cube tray.
Take to the freezer, and let it freeze for 12 hours.
After this indicated time, remove the iced oat cubes and transfer them to the blender. Turn on the blender and blend at high speed until combined.
Transfer this cream to a small glass dish and let it freeze for 2 hours.