Vanilla

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 treat made of oats instead of cow’s milk — which already saves the planet a lot of CO2e — we have also put it in a recyclable carton made of PEFC certified paperboard from sustainable forests.

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.