Peaches 'N Caramel Oat Streusel Ice Cream

• Peaches 'n Caramel Oat Streusel Ice Cream
• 2 1/2 cups coconut milk
• 2 cups almond milk
• 1/2 cup maple syrup
• 1/4 cup agave nectar
• 2 tablespoons coconut oil, melted
• 1 tablespoon vanilla extract
• 3/4 teaspoon xanthan gum
• pinch sea salt
• 1 cup peaches, diced
• 1 cup Caramel Oat Streusel (recipe to follow)
• Caramel Oat Streusel
• 1/2 cup rolled oats
• 1/2 cup palm sugar
• 1/4 cup oat flour
• 2 tablespoons coconut oil
• 2 tablespoons non hydrogenated margarine or butter
• 1 tablespoon maple syrup
• 3/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• pinch sea salt

1. In a blender, puree all ingredients together until well combined.
2. Pour mixture into ice cream work bowl and/or follow ice cream maker's Manufacturer's instructions. Once ice cream is near end of processing and has begun to significantly thicken, add peaches and Caramel Oat Streusel crumbles.
3. Chill in freezer for an hour or more until desired frozen consistency is achieved.
4. Heat oven to 350F. In a small mixing bowl, combine oats, sugar, flour, cinnamon, and salt. Cut in coconut oil and butter, and then add maple syrup and vanilla, mixing until well combined.
5. On a baking sheet lined with parchment paper, spread out mixture evenly creating a 1/4 - 1/2 inch layer. Bake for 10 minutes.
6. Remove from oven, mixture will be bubbly and somewhat "liquified". When cool enough to handle, pinch off pieces of "oat caramel" into marble-sized crumbles.

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Taken from food52.com/recipes/18845-peaches-n-caramel-oat-streusel-ice-cream (may not work)