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

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

    5. Freeze for 3 - 6 hours. Enjoy!


    Replace 1 ½ cups of milk with 1 cup oat milk and ½ cup heavy cream.

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

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