1. Toast the rolled oats on a baking sheet for 30 minutes at 150°, stirring every 10 minutes.
2. Let cool.
3. Mash the flakes into a flour and add the rest of the ingredients, until you get a dough.
4. Let stand for 30 minutes.
5. Stretch the dough between two parchment papers and with a pastry cutter cut and remove the ice creams very round.
6. Bake the ice cream for 10 minutes at 180°C/350ºF.