Oat & Mill came about from wishing I could have an ice cream that tasted undeniably rich and creamy, and reminded me of the local parlour shop I went to growing up. After going dairy-free, in 2015 I started making my own recipe at home of a dairy free version of ice cream. It was challenging to replicate the taste I had imagined and remembered. It wasn’t until I was cooking oatmeal for breakfast on the stove one day that I realized how creamy oats were and saw potential to make them into something reminiscent of the ice cream I had missed. I grew my company from the Carp Farmer’s Market on Saturday’s to expanding onto grocery store shelves.
All of our vegan ice creams take a lengthy and rewarding process to make. All pastry and baked goods that go into the ice cream are made from scratch in house. We make it over multiple days to get the best flavour and texture. We buy locally in season and hold popular flavours through multiple seasons. The ice cream keeps well when stored in our freezer that has clean and continuous air flow.
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