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Vegan Eggnog Ice Cream

Dairy-free and vegan, this eggnog ice cream is full of the festive flavors of the season! It's irresistibly creamy thanks to oats, oat milk, and cashews and calls for just 9 simple ingredients.Yield: makes about 4 cups (or 2 pints)

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 8 servings
Calories: 225 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3½ cups unsweetened oat milk (preferably not a low-fat variety) or a combination of soy, cashew, or oat
  • ¼ cup rolled oats
  • 1¼ cups raw cashews If you don't have a high speed blender, sub ½ cup raw cashew butter
  • ½ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cloves
  • ¼ teaspoon fine sea salt
  • 3 Tablespoons bourbon (1.5 fl oz) see Notes

Instructions

Planning:
    Cup of Yum
  1. For no-churn instructions, refer to the section above. If using an ice cream maker with removable canister, be sure to freeze the canister for at least 24 hours before you plan to make ice cream. Also note that the ice cream mixture needs time to chill before churning (about 1 hour), and the churned ice cream needs several hours in the freezer to reach a firm, scoop-able consistency.
Make the ice cream:
  1. In a small sauce pan, combine 1 cup of the milk and the oats. Bring to a simmer, and cook until soft, about 10 minutes. Transfer to a bowl to cool.
  2. In a blender combine 1½ cups of milk with the cashews. Blend on high until completely smooth. Add the remaining 1 cup milk, oatmeal, maple syrup, vanilla, spices, salt, and bourbon. Blend until smooth, and refrigerate until chilled.
  3. Churn the ice cream mixture according manufacturer's instructions for your machine. Once it has reached a soft-serve consistency, you can obviously enjoy some now, or scoop it all into a freezer-safe container, cover, and freeze for about 4 hours.
  4. Around the 4 hour mark, and definitely once the ice cream has been in the freezer overnight, it will be fairly hard. Let it soften at room temperature for about 10 minutes before scooping.

Notes

  • Bourbon
  • Alcohol is often added to homemade ice cream for a softer consistency. Here, it's also an important part of the eggnog flavor. However, it's fine to omit the bourbon if needed. You can also sub spiced rum if you don't have bourbon.
  • Storage and Serving
  • Store the ice cream in an airtight container in the freezer for up to two weeks (if it lasts that long!).

Nutrition Information

Serving 70g Calories 225kcal (11%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 11g (17%) Cholesterol 0mg (0%) Sodium 117mg (5%) Sugar 15g (30%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 225

% Daily Value*

Serving 70g
Calories 225kcal 11%
Carbohydrates 26g 9%
Protein 5g 10%
Fat 11g 17%
Cholesterol 0mg 0%
Sodium 117mg 5%
Sugar 15g 30%

* Percent Daily Values are based on a 2,000 calorie diet.