This vegan oat milk ice cream is impossibly delicious and creamy thanks to oats and cashews and contains NO coconut, gluten, refined sugar, or oil. It's truly one of our all-time favorite vegan ice creams, homemade or not! Be sure to check out the reviews.
Why You'll Love Oat Milk Ice Cream
Following my exciting realization that you can use oats to bring creaminess to vegan ice cream without the need for coconut milk, oil, or loads of fat, I couldn't WAIT to make more flavors.
For the backstory see this post: Vegan Pumpkin Oat Ice Cream
If you're a fan of vanilla and also enjoy maple syrup, you are going to LOVE this oat milk ice cream recipe! The vanilla-maple flavor is so pure and delicious. I can honestly say it's one of my favorite vegan ice creams I've ever tasted.
The fact that this vegan ice cream is made with ingredients that are considered healthy enough to eat for breakfast is just a bonus!
But don't take my word for it. Check out the comments section below to see what other readers had to say.
More oat milk ice cream flavors:
Need a nut-free option? This chocolate chickpea ice cream is another reader favorite.
Compared to the base of the pumpkin oat ice cream recipe, I changed a few things for this vanilla version.
Since we're losing the density and volume of the pumpkin puree, I increased the amount of raw cashews.
I also decided to sweeten this one with maple syrup instead of coconut sugar for a totally irresistible vanilla-maple flavor. No kidding, the maple takes this vegan ice cream over the top!
- unsweetened non-dairy milk - obviously oat milk is the top choice here! If you don't mind added oil, choose a full-fat oat milk or barista blend. You can also use homemade oat milk.
Soy, macadamia, and cashew milk also work well in this recipe.
- raw cashews - look for nuts labeled "raw" (technically, they have been treated with steam for food safety reasons and aren't actually raw)
- old fashioned rolled oats - any brand of regular oats is fine
- pure maple syrup
- vanilla extract
See the recipe card below for amounts and full instructions.
Let's give another shout out to Miyoko Schinner, our vegan non-dairy queen, for inspiring this recipe, too. As I explained in the Pumpkin Ice Cream post, her low-fat gelato recipe in The Homemade Vegan Pantry was the inspiration.
As someone who loves frozen treats, but also appreciates healthier versions of recipes, tricks like using oatmeal and oat milk in ice cream are SO exciting to me.
Once you try it for yourself and see how beautifully it melts, I think you'll completely understand my enthusiasm.
There is some planning involved when making any ice cream recipe. So let's do a quick review to make sure things go smoothly for you.
How to Make Oat Milk Ice Cream
If you're a visual learner, be sure to watch the 1-minute recipe video below.
- If using an ice cream machine with a removable canister, make sure the canister has been in the freezer for at least 24 hours.
- Cook the oatmeal in a small sauce pan, then transfer to a bowl to cool.
- Blend the milk and cashews. Add in the remaining ingredients, including the oatmeal, and blend until completely smooth.
- Refrigerate the mixture until cold (anywhere from 2 hours to overnight).
- Churn the ice cream according to manufacturer's instructions for your machine. It will be the consistency of soft serve at this point.
- Transfer to a freezer-safe container, and freeze for 3 to 4 hours.
- Allow the ice cream soften at room temperature for about 15 minutes, then scoop and enjoy!
So even though ice cream requires some planning, it's not like it's a difficult process. It just requires a little patience, but once you taste this creamy and healthy ice cream you'll know it was all worth it.
After churning the ice cream it will have an almost stretchy consistency, but don’t worry! That’s just the oats working their magic.
Tips for Serving
Once the ice cream has been in the freezer for 4+ hours it will be very firm. So don't just try to dig in with a spoon, and then declare me a liar about its creaminess!
Let it hang out on the countertop for about 15 minutes, and then scoop up that beautiful, sweet vegan ice cream.
Watch it melt in your bowl, and feel it melt in your mouth, and then thank the oats for their magical creaminess!
Mix-ins and Flavorings
The neutral flavor of this oat milk ice cream means that it's pretty much the best vegan vanilla ice cream out there! It's a perfect base for your favorite ice cream mix-ins and flavors like:
- extracts - try mint or coffee
- chocolate chips
- chopped nuts - plain or candied
- chocolate syrup - 👈 this one is made with oat milk!
- chopped cookies
- and fresh fruit purees and syrups
If you plan to include hard mix-ins like nuts or chocolate, the best time to add them is immediately after churning. Fold them into the ice cream, then transfer it to a freezer-safe container.
If you don't own an ice cream maker you can still whip up a batch of this vanilla-maple oat ice cream. The no-churn method goes like this:
- After blending the ice cream mixture, pour it into a shallow, freezer-safe container.
- Place in the freezer until the ice cream mixture begins to freeze around the edges, about 45 minutes. Give it a vigorous stir, then place back in freezer.
- Repeat this process every 30 to 45 minutes until the ice cream is the desired consistency. It will take about 5 to 6 hours to reach soft-serve state.
I've tested oat milk ice cream using the no-churn method. The results?
It still tastes amazing and melts beautifully. The main difference is in the appearance. The ice cream looked slightly grainy due to the formation of ice crystals, but overall that didn't really bother us.
I will say, there's something so enjoyable about watching an ice cream machine transform this healthy blended oat mixture into thick, creamy ice cream within a matter of minutes. And sneaking a taste straight from the machine is pure joy.
So I'll keep using our inexpensive ice cream maker until it quits on me! Then I plan to upgrade to a machine with a compressor because I love the idea of making back-to-back batches and not having to wait 24 hours for a canister to freeze.
If you're in the market for a dependable, reasonably priced ice cream machine, I've been using this Cuisinart 2-Quart Ice Cream Maker for probably close to 13 years.
Yes, oat milk is a great choice for homemade non-dairy ice cream because it has a neutral flavor and creamy consistency. This oat milk ice cream recipe is ideal because it also incorporates cooked oats. This allows you to take full advantage of the naturally creamy starch in oats while using any type of non-dairy milk you have on hand.
This recipe is vegan, but some recipes call for eggs, which means they are not vegan-friendly. Several brands of vegan oat milk ice cream are available in stores, such as 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 can't recommend significantly reducing the amount of sugar.
I hope you enjoy this Vegan Oat Milk Ice Cream as much as we do. Be sure to leave a comment and a star rating below if you give it a try.
If you’re on instagram, tag a photo of your vegan ice cream with @myquietkitchen. I always love to see what you’re making!
More Desserts With Oats and Oat Milk
Vegan Oat Milk Ice Cream Recipe (No Coconut)
- 3 cups unsweetened non-dairy milk, such as oat, cashew, or soy, divided
- ¼ cup old fashioned rolled oats
- 1 cup raw cashews - If you don't have a high speed blender, sub ½ cup raw cashew butter
- ⅔ cup pure maple syrup
- 1 tablespoon vanilla extract
- ¼ teaspoon fine sea salt
- 1 ounce good quality gin or vodka, optional - See Notes
- If using an ice cream maker with a removable canister, be sure to freeze the canister at least one day before you plan to make ice cream. Also note that the ice cream mixture needs time to chill before churning (at least an hour), and the churned ice cream needs about 3 to 4 hours in the freezer for a firmer, scoopable consistency.
Make the ice cream:
- In a small sauce pan, simmer oats in 1 cup of milk until soft, about 10 minutes. Immediately transfer to a bowl to cool.
- In a blender combine the remaining 2 cups of milk and the cashews. Blend on high until completely smooth. Add the cooled oatmeal, maple syrup, vanilla, salt, and gin/vodka, if using, and blend again. Refrigerate until cold.
- Churn the mixture according the instructions for your ice cream maker. At this point the ice cream will be softer than a typical soft serve consistency. Transfer it to a freezer-safe container, cover, and freeze for about 4 hours.
- Around the 4 hour mark, and definitely once the ice cream has been in the freezer longer, it will be too hard to scoop right away. It's important to let the oat ice cream soften at room temperature for about 15 minutes before serving.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
My ice cream mixture didn't thicken and remained watery in the churn. I'm not sure if I didn't cook the oatmeal long enough and that's why. I used almond milk instead so maybe that caused it.
Any idea as to why it wouldn't thicken?
Mixture tastes amazing though so really wanna figure this out ha.
Hmmm that's a good question. It sounds to me like the machine didn't actually freeze it. Can you share a little more detail? Hope we can figure it out!
Thank you for this recipe. I will try soon. You mentioned how nice to have an extra bowl to freeze for a second batch, without waiting for the bowl to freeze again. I have had good luck at resale shops. Since I have a Cuisinart I don't worry if the machine at resale doesn't really work. I just want the extra bowl. And they are much better on a budget than buying an extra from the manufacturer. And for those who want an ice cream machine on a budget, the resale shops may have one that works just fine. Try it out while they're in one of their electrical outlets.
Looking forward to trying this recipe. I'm wondering if I can add rhubarb and strawberries, to mimic a flavor by Kemps. I love their rhubarb-strawberry cobbler.
Thank you so much for sharing this recipe with us. This is so far the best recipe I've had, even though I had modified it by adding finely chopped dark chocolate and frozen wild blueberries. I didn't have to freeze it before serving because it was frozen enough. My family loved it!
I made this recipe to try out my new ice cream maker. It is incredible! I didn't have old fashioned oats and used Bob's Red Mill Steel Cut Oats, but it worked just fine. I also used cashew milk, which worked well, too. Thank you so much for such an incredible ice cream recipe.
I’ve tried this recipe twice now. It’s my go to for vegan ice cream. Last one added kahlua and a wee bit of chai spice. Very good! Thank you for this much loved recipe!
I haven’t churned mine yet, but tasting it, I think it’s a little too sweet for my taste (but still delicious!!!). Any thoughts on doubling the recipe but without doubling the cashews? Maybe just do the milk & oatmeal again?
Once it's frozen it will taste less sweet - that's just the nature of our taste buds. The changes you mentioned might make the consistency more icy, but you could certainly try it. If you just want to tone down the sweetness a tad, I would simply add a little more plant milk, maybe 1/2 cup. Hope that helps!
I made this with 2/3 c date powder instead of maple syrup, blending it with the cashews and milk in the vitamix. I could not detect graininess in the ice cream. I’m sure maple syrup is smoother but for those who don’t have the taste buds of Julia Child, date powder is fine.
This recipe is so good! We all loved it, so creamy and delicious but still healthy. The only thing we changed was that I felt the sugar was too high. So far we tried with 90ml (instead of 180ml maple syrup) and it was really lovely and still very sweet, so may try reducing it even more. Will be our go to ice cream from now on, thank you!
Oh also, we just froze the mixture in a mini silicone muffin tray, then blended in a high speed food processor when we wanted to serve it, and it came out beautifully creamy with no ice crystals/chunks.
Wow! Wonderful ice cream! I made it as directed, will make again for sure! It’s great to have a nutritious ice cream! The best! No more guilty feeling. Great texture, creamy. I made it with my homemade oat milk… so so good! Thank you! I would give more stars, but 5 is the max! I made other recipes, this one is perfect. I am thinking about making ice cream cookies!
Just made this but used a brown sugar oat creamer instead and no maple syrup. It is very very good just like that but I added in some Loganberries and cacao nibs. Thanks for the recipe
I just bought an ice cream maker and use oat milk all the time. Can I substitute agave syrup or golden syrup for the maple syrup as I'm not a fan of maple? Or maybe even orange marmalade...? Alternatively can I just add some caster sugar instead?
Hi Claire, I haven't used caster sugar in ice cream so I'm not sure about that. I think the syrups are your best bet.
Hi Lori, I just stumbled onto your recipe for Vegan Oat Milk Ice Cream. I'm diabetic so oat milk which is high in carbs is not the best option for me. I'm wondering if you thought that unsweetened almond milk would do as good a job? Would that effect the final texture of the ice cream?
Yes, almond milk will be fine, but just want to point out that swapping the milk will impact the overall amount of carbohydrates by only a small amount. It also includes rolled oats and maple syrup. Replacing all of those will definitely impact the texture. But if you experiment and give it a try do let us know!
Wow and wow!!!! No more fattening, cheat ice cream for me. Love love this. Did not care for banana nice cream and I do love bananas. This was beyond good, now will have to try the lemon, then going to do blood orange oh myyyyyy
Made this exactly as directed and it was delish!! How can I make a strawberry version?
I like how you think! Adding strawberry ice cream to my to-do list right now. Glad you enjoyed it, Karen.
Looks good! How many servings will it have? Also, can I substitute the maple syrup with date syrup and add less of it so it won't be as sweet, or will reduced sugar affect the texture?
It makes about 3.5 cups of ice cream, or 7 standard 1/2 cup servings. You can find this info near the top of the recipe card.
Without trying the sweetener option you mentioned I really can't say what the outcome will be, and yes, reducing the sugar will definitely impact the texture. Experimenting is always fun, but I do think it's best to make it as written.
Ah, okay, thank you. I can't wait to make it!
Hi MJ, yes. There's a section above the recipe that explains the no churn method.
Could you substitute other alcohols, such as Kahlua or Grand Marnier?
Oooh sure! I haven't tried that yet but think it's an excellent idea. With Kahlua you could even bump up the amount since it's lower in alcohol than the others.
Do you think this would work using a nut butter rather than the raw cashews, for convenience?
Hi Lindsay, absolutely. That's actually indicated in the recipe, next to the cashews in the ingredient list.
I hope you enjoy it!
Just delicious. I made it without alcohol and I don’t have an ice cream maker. I stirred it every 45 minutes for about three hours and then put it in a covered container. It was ready for after dinner.
This is an easy and decadent recipe. Just takes a little planning
Thanks and happy holidays
I unfortunately can’t have cashews as I have an intolerance to them. Could I sub for pecans or any other nut?
Yes, definitely. Also, I have two other ice cream recipes you might like, chocolate chickpea (made with sunbutter) and pistachio. Neither one uses cashews.
I hope you enjoy!
Would it be ok to soak the cashews prior to blending?
Yes, soaking the cashews is fine.
Love this recipe. Has anybody tried using any kind of starch like tapioca or cornstarch to make it even more creamy?
I haven’t tried that yet with this one, since the oats are adding a good amount of starch. I use corn starch in my chocolate chickpea ice cream, though, and it really does make it creamy! Let us know if you experiment! So happy you enjoy the recipe.
Hi there! I made this recipe as you wrote it, and it was AMAZING!!!! (Even my father who is extremely picky loved it). Today, I was attempting to experiment with using "Swerve" (alternative sugar blend). I used 1/4 cup maple syrup and 1/2 cup of granular Swerve. It turned out very grainy and didn't yield more than 2 cups. I can bet that I went a bit overboard with Swerve =) DO you have a tested recipe that uses alternative sugars? Thank you!!
I'm glad you all loved it! I don't have a tested version that uses low-calorie, alternative sweeteners. Reducing sugars in ice cream can be tricky. You could try replacing less of the maple syrup and you might be able to find a sweet spot (ha, no pun intended) where a little bit of Swerve would work. Or you could try increasing the amount of fat in the ice cream to try to off-set the reduced sugar.
I’ve been looking for an oat milk recipe for ice cream everywhere and really want to try yours my only issue is I can’t have cashews. I have gerd and cashews are a trigger. Is there a way to omit them or can i replace them with something else that isnt a nut, coconuts or bananas? I’m allergic to coconuts and bananas and nuts are a no go for gerd. So you can see why finding a recipe is challenging.
Hi Kaila, that must be really challenging to deal with! The recipe needs some sort of fat. Are you able to have seeds or do they fall under the same umbrella as nuts for you? If you can have seeds I would try raw sunflower seeds. Otherwise you might need to experiment with adding oil.
Thank you! I will give the oil a try and see how it turns out.