Oatmeal Raisin Ice Cream

2 2/3 cup Almond Milk (you can use coconut or soy)
1/2 cup Rolled Oates
1/2 tsp salt
11/2 tsp cinnamon
2/3 cup Brown Sugar, packed
1/2 cup Raisins
3 Tbs Coconut Oil or Margarine
1 tsp vanilla

In a blender toss in the rolled oats and blend until it becomes fine.  In a sauce pan toss in the non-dairy milk, salt, cinnamon, brown sugar, oats (finely ground)  and raisins. Heat on medium until mixture thickens and bubbles.  Remove from heat and toss in margarine and vanilla stir well.  Place in the refrigerator for a minimum of 1 hour.

Praline
1/3 cup Oats
1/4 cup sugar
1 tbsp Agave Nectar
1 Tbsp Water
dash of salt

In a saute pan toss in oats and toast them lightly over medium heat. When the oats are golden brown remove and pour into a bowl.  Lightly grease a cookie sheet.  In a small sauce pan toss in sugar, agave, water and salt, cook until bubbling.  Remove from heat and pour this into the bowl with the toasted oats.  Stir well then pour this over the greased cookie sheet spreading them out in a thin layer. I this is the praline layer)  Let cool.

I add this into my homemade ice cream, in the last few minutes before it is ready then I scrap out the ice cream and sprinkle the broken up praline layer.  I put this in the freezer until firm.

Note- If you don't like raisins replace them with, chocolate chips, cinnamon chips or vanilla chips and toss them in at the end.  Do not cook the chips)

I've also used this recipe to make ice cream sandwiches with a chocolate cookie.  Prepare as stated then scoop into a cookie place another cookie on top and wrap in plastic wrap then freeze until firm.  You can use any cookie you like.