Vegan Oat Milk Ice Cream (No Coconut)
User Reviews
4.9
Vegan Oat Milk Ice Cream (No Coconut)
Description
The recipe starts by simmering rolled oats in part of the oat milk until soft, then cooling. Soaked cashews are blended with the remaining milk to provide creamy fat and texture. Adding maple syrup, vanilla extract, and salt balances flavor and sweetness, while the optional vodka or other liquor prevents the ice cream from freezing too hard, a common challenge in lower-fat vegan ice creams.
Churning the mixture in an ice cream maker develops a soft-serve consistency that firms up after freezing for several hours. Leaving the ice cream to soften at room temperature before serving improves scoopability. This recipe yields a smooth, silky texture with mild sweetness and natural flavors from oats and nuts.
Variations include substituting the cashews with other nut butters, which affects flavor and color. Alcohol is optional and mainly aids texture rather than flavor. The ice cream stores well in an airtight container and is best served after a brief softening period.
Ingredients
- 3 cups oat milk or soy, cashew, or almond milk, unsweetened
- ¼ cup rolled oats
- 1 cup cashew nuts can sub ½ cup cashew butter; see Notes for options, raw
- ⅔ cup pure maple syrup
- 1 tablespoon vanilla extract
- ¼ teaspoon salt fine sea salt
- 2 tablespoons vodka See Notes, or gin or bourbon, optional
Instructions
- If you don't have an ice cream maker, find detailed no-churn instructions above. If your ice cream maker has a removable canister, be sure to place in the freezer at least 24 hours in advance.
- In a small sauce pan, combine the oats and 1 cup of the milk. Bring to a simmer and cook until soft, about 12 minutes. Transfer to a bowl to cool.
- In a blender combine the remaining 2 cups of milk and 1 cup cashews. Blend on high until completely smooth. Stop to scrape down the sides if needed, so there aren't any unblended bits. Next, add the cooked oats, maple syrup, vanilla, salt, and alcohol, if using. Blend again until smooth. Refrigerate until cold.
- Churn the mixture according the instructions for your ice cream maker. At this point the ice cream will be similar to soft serve consistency. For a firmer, scoop-able texture, transfer to a freezer-safe container, cover, and freeze for 3–4 hours.
- Around the 4 hour mark, and definitely once the ice cream has been in the freezer overnight, it will be too hard to scoop right away. It's important to let the oat ice cream soften at room temperature for about 10 minutes before serving.
Notes
- Substitute half the cashews with almond butter or sunbutter for a different flavor and color.
- Alcohol like vodka, gin, or bourbon helps keep the ice cream creamy by preventing it from freezing solid but is optional.
- Store ice cream in an airtight container in the freezer and allow a few minutes to soften before serving for easier scooping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Cholesterol | 0mg | 0% |
| Sodium | 112mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Calcium | 166mg | 17% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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