Vegan Cranberry Oat Gelato
User Reviews
5
Vegan Cranberry Oat Gelato
Description
Vegan Cranberry Oat Gelato uses a dairy-free almond or oat milk base enriched with cashew nuts for creaminess and rolled oats simmered until soft. The recipe incorporates a chilled cranberry sauce which is blended into the gelato base, providing a tart and fruity contrast. Maple syrup adds natural sweetness, while orange zest and vanilla enhance aromatic complexity. The gelato is prepared in an ice cream maker after chilling the components thoroughly, resulting in a smooth, creamy frozen dessert with subtle nutty and fruit flavors. The finished gelato balances the richness of cashews with the brightness of cranberries and citrus zest.
The texture is creamy and smooth due to the blended cashews and oats. The cranberry sauce gives occasional bursts of fruitiness and a hint of natural tartness. This gelato offers a refreshing dessert option without dairy, highlighting the interplay between nuts, fruit, and gentle sweetness.
Serving suggestions include spooning the gelato into bowls or cones, perhaps garnished with reserved cranberry sauce. It can be enjoyed as a cold, fruity treat during warm weather or as a dessert option suitable for vegan diets.
The notes advise storing the gelato in an airtight container in the freezer and allowing it to soften about 15 minutes before serving. Using unsweetened almond milk is important for calculating nutrition and achieving the desired flavor balance.
Ingredients
- 1 batch cranberry sauce You'll need about 1 to ¼ cups cranberry sauce for the gelato. Reserve leftover sauce for garnish or other use, Easy Vegan brand; chilled
- 3 cups almond milk unsweetened non-dairy milk; or oat milk; divided
- ¼ cup rolled oats Ensure certified gluten-free, if needed.
- ¾ cup cashew nuts If not using a high speed blender, sub ⅓ to ½ cup raw cashew butter, raw
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt fine sea salt
- orange zest from half
Instructions
Prep/Planning Notes:
- Be sure to put the canister of your ice cream maker in the freezer at least 1 day before you plan to churn the ice cream. NOTE: I haven't tested this with the standard no-churn method, so I'm not sure what kind of results you would get.The cranberry sauce needs time to completely chill before blending it into the ice cream base. The easiest way to go about this is to make it the day before. (You can also jump ahead to the next steps and make the ice cream base the night before so that it also has plenty of time to chill.)
Make the ice cream:
- In a small sauce pan, simmer the oats in 1 cup of the milk until the oats are soft, about 10 minutes. Immediately transfer oatmeal to a bowl to cool.
- In a blender combine the remaining 2 cups of milk and the cashews. Blend on high until smooth. Add the cooled oatmeal, maple syrup, vanilla, salt, and orange zest, and blend again. Next, add about 1 cup of the cranberry sauce and blend until as smooth as you like. Taste and add more cranberry sauce if desired. Refrigerate mixture until cold (about 2 hours).
- Churn the mixture according to the instructions for your ice cream maker. The ice cream will be a bit softer than soft serve at this point. Transfer it to a freezer-safe container, cover with parchment or plastic wrap, and freeze for 3 to 4 hours.
- Around the 4 hour mark, and definitely if it's been in the freezer longer, the ice cream will be too hard to scoop. It's important to let the ice cream soften at room temperature for about 15 minutes before scooping and serving.
Notes
- Store gelato in an airtight container in the freezer to maintain texture and freshness.
- Allow the gelato to soften about 15 minutes at room temperature before serving for best scoopability.
- Use unsweetened almond milk or oat milk to control sweetness and nutrition.
- Reserve some cranberry sauce for garnish or other uses to add color and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Cholesterol | 0mg | 0% |
| Sodium | 89mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 9mg | 10% |
| Calcium | 208mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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