The simple things in life are often the best. A sunset, a glass of cold water, playing a kazoo, reading copy on a product website. And of course, vanilla ice cream. Uncomplicated, chic, unpretentious. Amazing in its simplicity. Genius is what it is.
MADE WITHOUT RECKLESSLY TAXING THE PLANET’S RESOURCES! Yes, we think those words warrant all capital letters. In addition to the obvious fact that this is a plant-based ice cream made of oats instead of milk, we have also replaced the previous plastic packaging with paper which reduces this product’s already low climate impact by another 79%. And if there were capital letters for numbers, we would have used them too.
What might be less amazing
If you would like to make an exact copy of our oat ice cream at home in your kitchen, there are a few things you should know. We’re listing these under “What might be less amazing,” but they could also be under the heading "Difficult ingredients to acquire if you want to make your own Oatly ice cream” or “Good luck with that, pal”.
- Stabilizer. Ice cream would like to change shape when it comes out of the freezer, and even though ‘stabilizer’ may not be at the top of the list of delicious-sounding words, it's quite well-known in ice cream circles.
- Fully-hydrogenated fat. The saturated fat in milk makes dairy ice cream stay in one piece instead of spreading out in a weird way (like in those youtube videos where astronauts drink floating blobs of water) but we have figured out how to use fully-hydrogenated fat from plants instead. It does the trick quite nicely, thanks.
- Love, thought and care that goes into the oat base from our factory in Landskrona. Really difficult to make yourself.
Oat base (water, oats), sugar, dextrose, rapeseed oil, glucose syrup, fully hydrogenated coconut- and rapeseed oil, coconut oil, emulsifier (mono- and diglycerides of fatty acids), stabilizer (locust bean gum, guar gum), salt, natural flavour, colour (beta-carotene).
Nutrition information per 100 g:
Energy 909 kJ/218 kcal
Fat 13 g
of which saturated 7,3 g
Carbohydrates 24 g
of which sugars 21 g
Fiber 0,8 g
Protein 0,8 g
Salt 0,10 g
Regarding the melting problem: The ice cream would like to melt unless you eat it in an environment of around -1 degree Celsius. Which means the place you choose to enjoy the ice cream may determine how melty it will be.
What about gluten? Read more!