This isn't just another oat milk ice cream. It's next-level creamy thanks to one important ingredient... real oats! The natural starches work their magic to create a lower-fat non-dairy ice cream that melts beautifully and tastes more indulgent than it actually is. No coconut, eggs, or oil needed!
This oat ice cream is vegan, gluten-free, and refined sugar-free. Basically, it's full-on dessert magic and a reader favorite!
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What Makes It Different
Oats, baby! Not just oat milk, but real, soft, creamy, cooked oats blended into the dairy-free base for next-level creaminess without coconut milk, oil, or loads of fat.
Shoutout to the legendary Miyoko Schinner for introducing us all to this clever trick in her book The Homemade Vegan Pantry. This method creates a dreamy, perfectly melty mouthfeel that feels and tastes so indulgent… yet it's made with ingredients healthy enough for breakfast!
Once you see how beautifully it melts, you'll get why I'm obsessed.
Recipe Review
"This recipe is incredible. I've probably made it 8 or 10 times since this summer. It's always a hit with my family." - Seth
Ingredients & Substitutions
Important Note:
Keep in mind that commercial oat milks are processed in a way that deactivates the starches and transforms them into sugars. This is why store-bought oat milk doesn't get slimy when blended or heated and tastes lightly sweet, without added sugar.
But the gooey oatmeal thing is actually beneficial here. This is why we can get away with NOT including oil or coconut cream in this ice cream. It also allows you to use a different type of non-dairy milk if you like, without sacrificing creaminess.
- Unsweetened non-dairy milk: Obviously oat milk is the top choice here, but others work, too. Soy, macadamia, and cashew milk are great options. If you don't mind added oil, choose a full-fat oat milk or barista blend.
- Rolled oats: any brand is fine. Avoid the extra thick-cut oats, if possible. If that's all you have, reduce the amount slightly and be sure to simmer them until fully soft. One reader even reported that cooked steel cut oats worked well.
- Raw cashews: Look for nuts labeled as "raw." Technically, they are treated with steam for food safety and aren't actually raw. If your grocery store has bulk bins, that's a good place to check. If needed, sub ½ cup cashew butter, almond butter, or sunbutter.
- Maple syrup: Adds amazing flavor and sweetness and pairs perfectly with the vanilla. If you don't have maple syrup, it's fine to substitute a different sugar.
See the recipe card below for amounts and step-by-step instructions.
Need a cashew-free option?
For the fat in this recipe, you can sub almond butter or sunbutter, as mentioned above. This does alter the flavor and color. Or...
This chocolate chickpea ice cream, another reader favorite, is nut-free. And my vegan protein ice cream and date-sweetened ice cream are easily made nut-free with a simple swap!
If you're a fan of coconut, get my tips for making the best coconut milk ice cream at home!
How to Make Oat Milk Ice Cream
Here's a quick look at the basic steps. Be sure to watch the video below, just before the recipe.
First, combine the oats and 1 cup of milk in a small saucepan. Bring to a simmer and cook until the oats are soft, about 12 minutes. Transfer to a bowl to cool.
Next, blend the cashews with the remaining 2 cups milk until completely smooth. Add the oatmeal, sweetener, vanilla, and salt, and blend again.
Refrigerate the base mixture until cold-anywhere from 2 hours to overnight.
Churn the ice cream according to manufacturer's instructions for your machine (find no-churn instructions below). It will be the consistency of soft serve at this point.
Hint: After churning the ice cream it will have an almost stretchy consistency, but don't worry! That's just the oats working their magic.
For firmer, scoop-able ice cream, transfer to a freezer-safe container, and freeze for 3 to 4 hours.
Once fully frozen, let it soften at room temperature for about 10 minutes, then scoop and enjoy!
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Even though making ice cream requires some planning, it's not a difficult process. It just requires a little patience, but once you taste this healthy ice cream you'll know it was all worth it!
Flavors, Mix-ins and Toppings
The neutral flavor of oat milk ice cream makes it a perfect base for your favorite ice cream mix-ins and flavors, like:
- extracts - coffee or peppermint extract are especially nice.
- chocolate shavings or a swirl
- chopped nuts - try plain and toasted pecans or slivered almonds. Or go with glazed wanluts, wet walnuts, or candied pecans!
- chocolate syrup - bonus, this vegan chocolate syrup is made with oat milk.
- crumbled cookies - sandwich cookies like Oreos and shortbread cookies are delish.
- fresh fruit puree or compote
If you plan to include hard mix-ins like nuts or chocolate, the best time to add those is immediately after churning. Fold them into the ice cream, then transfer it to a freezer-safe container.
No-Churn Instructions
No ice cream maker? No problem! You can still make oatmilk ice cream with one of these easy no-churn methods:
- Stir Method:
After blending, pour the mixture into a shallow, freezer-safe container. Freeze until the edges begin to harden (about 45 minutes), then stir vigorously. Repeat every 30 to 45 minutes until it reaches soft-serve consistency-typically 5 to 6 hours. - Ice Cube Method:
Pour the mixture into ice cube trays and freeze completely. Then blend the frozen cubes in a food processor until smooth and creamy.
If you're into homemade frozen treats, don't sleep on this vegan milkshake recipe. It tastes exactly like the drive-through vanilla milkshakes you remember from childhood!
FAQs
You sure can! Over the years many readers have reported excellent results making this recipe in the Ninja Creami.
This recipe is vegan, though some call for eggs, which means they are not vegan-friendly. Several brands of commercial vegan oat milk ice creams are available, such as ones by Oatly, So Delicious, and Planet Oat.
Absolutely. From granulated sugar to agave nectar, this is a versatile vegan ice cream recipe that allows for plenty of experimentation. Keep in mind, though, sugar content is important to the overall consistency of ice cream. So I don't recommend reducing it by a significant amount .
Top Tips
- Once the ice cream has been in the freezer for 4+ hours it will be pretty solidly frozen. Just let it soften for about 10 minutes, and you're good to go.
- You may want to freeze it in individual servings. I use these Tovolo ice cream containers (they come in different sizes). Then you can just pull one or two from the freezer and not have to soften the whole batch!
I hope you enjoy this unique oat ice cream as much as we do. If so, be sure to comment below and rate the recipe.
If you're on instagram, tag me in a photo of your vegan ice cream with @myquietkitchen. I always love to see what you're making!
Recipe Video
Recipe
Vegan Oat Milk Ice Cream (No Coconut)
Equipment
Ingredients
- 3 cups unsweetened oat milk - or soy, cashew, or almond milk
- ¼ cup rolled oats
- 1 cup raw cashews - can sub ½ cup cashew butter; see Notes for options
- ⅔ cup pure maple syrup
- 1 tablespoon vanilla extract
- ¼ teaspoon fine sea salt
- 2 tablespoons alcohol such as vodka, gin, or bourbon, optional - See Notes
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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Recommended Ice Cream Makers
For years I used this Cuisinart 2-Quart Ice Cream Maker. It's loud but dependable and gets the job done. However, over the years the price has skyrocketed, making it not the best option anymore, in my opinion.
I kept dreaming of investing in a compressor model for its ability to make back-to-back batches. So last year I upgraded to the Whynter upright 2.1 quart machine and have been very happy with it.
My take: If you're thinking of spending well over $100 for an ice cream machine and you make ice cream regularly, skip the canister type and go for a compressor model. I doubt you'll regret it!
It's convenient not having to worry about a freezable canister. I wrote a little bit about my experiences with both of those ice cream makers here, if you're interested: Eggnog ice cream
Catherine Travis says
Hi! We made this ice cream as a test to see if we can make my husband a vegan ice cream cake for his birthday! This recipe is amazing! We can’t get enough of it!
Question - I’m wanting to have a chocolate layer of the cake, But I’d rather avoid using chickpeas (from your actual chocolate ice cream recipe ), because of stomach sensitivities. Do you think I could add something to this existing recipe to make it chocolatey? Thank you!
Lori Rasmussen says
So glad you like it, Catherine! Yes, you can definitely make it chocolate-y. Similar to the chickpea ice cream, you can add 1/4 cup cocoa powder plus some melted chocolate to this recipe. Since the chocolate will add sweetness, you can reduce the maple syrup slightly. I would start with 1/2 cup syrup and about 5 ounces chocolate. After blending the mixture, give it a taste and adjust from there. I hope that helps and your husband loves his birthday cake!
M says
This recipe is such a gift. Everyone likes it though I serve it because of my own dairy sensitivity.
:) says
I haven't tried the recipe yet and I have a Ninja Creami, How much would you tweak the amount by?
Lori Rasmussen says
Hi Peter, I've actually never used a Ninja Creami, but others have commented that they've successfully made this recipe with it. Other than considering volume I don't think you need to change anything.