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Brown Sugar and Oat Milk Espresso


  • HIJINX ice cream mix
  • 1 ½ cups oat milk 
  • 2 tablespoons brown sugar
  • 1-2 shots espresso (to taste)


    1. Warm the oat milk, brown sugar and espresso over medium heat or microwave for 30 - 60 seconds (do not boil). Make sure the brown sugar is fully dissolved.

    2. Using a blender, combine 1 packet of HIJINX ice cream mix with the milk mixture. Blend for one minute or until thoroughly combined.

    3. Let the mixture rest for 30 minutes on your counter.

    4. Transfer to a freezer-safe container with an airtight lid.

    5. Freeze for 3 - 6 hours. Enjoy!

    CLICK HERE to read our best practices so your ice cream is the best! 

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