For Ice-cream

• - 3 cups light canned coconut milk
• - 1 ½ cups quick Oats
• - Berries of your choice
• - 1 tsp Sprig Bourbon Vanilla extract
• - ½ cup Cinnamon Imbued Honey
• - Pinch of salt

For Toppings

• - ½ cup Quick Oats
• - 1 tbsp butter
• - ½ cup Sprig Jar of Mocha & Cacao Bliss

INSTRUCTIONS

• - Blend all the ingredients, except for the berries, thoroughly on high until creamy and smooth.
• - Add the berries and pour into an ice cream maker and churn until it is a soft serve consistency, around 50mins.
• - Transfer to a baking tray and freeze for an hour.
• - Heat butter on a pan and shallow fry the oats until crispy and lightly brown.
• - Take out the ice cream from the freezer.
• - Spread the Mocha and Cacao mix to form a thick layer about ½ cm approx.
• - Sprinkle the fried oats on top and chill for another 1 hr.
• - Allow to soften for approximately 10 minutes before serving.

Recipe and Pictures Antara Boruah, Choukascribbled.