Our Story

For many years Candace Tierney dreamt of an ice cream that tasted undeniably rich and creamy, reminiscent of the local parlour shops she went to growing up. However, she wanted to find more sustainable solutions that were less impactful on the environment. Without eating dairy, it was challenging to find something as delicious.

One morning in 2015 Candace was cooking oatmeal in a pot and realized how creamy the oats were. The creamy factor in the oats was due to a soluble fibre known as beta-glucans.

 

Oats this creamy had to be put to good use.

How is ice cream made in the first place?

Reflecting on some of the most loved foods of her childhood, the thought of ice cream brought most joy. Only one problem, how do you make ice cream? Without even the most basic understanding of how to make ice cream, Candace went to work spending what would take years to develop an ice cream with flavour and textural qualities undifferentiated from dairy. An unconventional approach and lack of knowledge created ice cream that most experts at the time said would be impossible. And up until then they were correct, very few had ventured outside the realm of dairy, let alone used this wacky ingredient, oats!

Parlour Style Ice Cream

What type of ice cream though.Going to camp every summer by the lake and stopping at a local parlour shop set the standard high. Parlour style ice cream was the best. It was creamier, denser, richer, had more flavour, and stacked high on a cone. Based on the belief that if you're going to create anything in this world, make it the best and make it memorable. The ice cream had to taste just like the real thing, and that goal would take years to accomplish.

Our Mission

It’s our mission to create amazing plant based products that push you to think about plants like you never have before. Through crafting our ice creams from oats, rather than dairy, we believe we can achieve an ice cream with creamier texture and bolder flavour.

Food that grows

We believe in the potential of Canadian agriculture, the rich history of grain in the region, the vital nutrients that leave us feeling full and nourished. We deeply respect conservation of our land and believe this respect is carried over into flavour and taste of food. The more time and care put into the growing and harvesting of ingredients, the better the overall quality.

Make wondrous and heavenly ice cream

We go great lengths to make our ice cream. We developed a unique process that has allowed us to run an ice cream with lower overrun, giving a uniquely dense and smooth texture. Each flavour is built from the ground up, with in house made inclusions and pure flavour. We use whole ingredients for flavour because it creates the best taste.

Stand up for sustainability

At Oat & Mill, we developed an oat cream that makes use of 100% of the whole grain oat. There is zero waste in our process from farm to cone. We keep the entirety of the grain in the ice cream. It's better for the farmer and better for our health. Through this practise we make it possible to have an ice cream alternative that carries a uniquely smooth texture and body similar to buttercream, but without dairy.

All our inclusions and ripples are made from scratch, with whole ingredients, and designed to fit perfectly into our ice cream. Our ice creams are filling, we believe that less is more and a high quality ice cream should leave you satisfied after a couple scoops.

Oat & Mill churns their in-house developed oat cream into a uniquely rich parlour style

ice cream without dairy. The result is dense, smooth, and a pure sweet taste.

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