Oatmeal and ice cream are usually at opposite ends of the chronological meal spectrum of a day. But I have compressed that entire spectrum into one bowl, one bite, one warm + chilly spoonful. Even though it may seem like breakfast time comes long before dessert time, if you look at it another way dessert time and breakfast time are actually back-to-back, you just happen to be sleeping in between.
This particular breakfast/dessert bowl is coconut on the bottom, raspberry on top. But think of this recipe as a template in which you can mix and match and switch and swap flavors in every way. Peanut butter oats + chocolate ice cream. Blueberry oats + vanilla ice cream. Banana oats + caramel ice cream. Cinnamon oats + mango ice cream. I’m going to stop now, I think your mouth is watering enough.
Ice Meal or Oatscream? I really wanted a hybrid name for this dish. Ice meal sounds like I made flour out of ice (which is called a snow cone). Oatscream sounds like oats are in grave danger and need our help. You can see why I just called it ice cream oatmeal. But if you have a better name for this delicious dish please share, because it deserves something catchy.
5 minPrep Time
10 minCook/Chill Time
15 minTotal Time
FOR THE OATMEAL
1/2 cup rolled oats
1 cup unsweetened light coconut milk
1 tbsp sweetener of choice (optional)
FOR THE ICE CREAM
1 frozen banana
1/2 cup frozen raspberries
Fresh raspberries and shredded coconut for topping
- FOR THE OATMEAL: Combine all the ingredients in a saucepan.
- Bring to a boil over medium high heat.
- Reduce the heat to low and cook for about 10 minutes until thick, stirring occasionally.
- FOR THE ICE CREAM: While the oatmeal is cooking, blend the bananas and raspberries in a food processor or blender until smooth and creamy.
- Freeze for 10 minutes so the ice cream is scoopable.
- Spoon the oatmeal into a bowl.Top with a couple of scoops of ice cream, fresh raspberries, and shredded coconut. Serve immediately.