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 also a reader favorite!
Jump to:
Ingredients
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 those is immediately after churning. Fold them into the ice cream, then transfer it to a freezer-safe container.
RELATED: If you're into homemade vegan ice cream, don't miss this milkshake recipe.
No-Churn Instructions
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.
FAQs
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
Recipe Video
📖 Recipe
Vegan Oat Milk Ice Cream Recipe (No Coconut)
Ingredients
- 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
Instructions
Prep/Planning:
- 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.
Notes
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.
PJ
I love the ideas behind this recipe and am going to try it this afternoon (with macadamias in place of cashews as we have an allergy on the family). One tip I got from a raspberry sorbet recipe from Americas Test Kitchen is to freeze a cup of the mixture whilst cooking the remaining in the fridge. The frozen portion is then added into the chilled mix and stirred to combine. This apparently seeds ice crystal formation which rapidly increases the freezing process, leading to smaller ice crystals and a smoother ice cream. Thanks for the great recipe!
Sara
I'm allergic to nuts. Is there a replacement [also allergic to milk, coconut and most other tasty things in life] you can recommend? I'm dying to find a replacement ice cream.
Thanks!
Lori Rasmussen
Hi Sara - Are you okay with seeds and oils like avocado, grapeseed, etc? If so, that could serve as the fat in your ice cream. This one calls for sunflower seed butter and chocolate: https://myquietkitchen.com/chocolate-chickpea-ice-cream/
I don't have a tested vanilla version yet, but that's probably something I should work on!
Nadine
I am allergic to oats. Can I omit the oats or replace with something else? Also, I assumed that I was ok to use almond milk.
Lori Rasmussen
Hi Nadine - The oats add body and contribute to the creaminess, but you can certainly find ways around using them. I would increase the amount of cashews and add a different type of starch. This ice cream recipe might help: https://myquietkitchen.com/chocolate-chickpea-ice-cream/
Ramae
Lovely vegan ice cream recipe. Followed the recipe to a tee, and it was a hit with both me and my son. Plus my dog can safely enjoy it! Thanks so much for these healthy and amazing recipes!
Erin Jenkins
Didn't work out well for me, I thought the maple was too overwhelming but that could be fixed, what i really didn't like was that it was crumbly and an unusual texture, don't know what's gone wrong.
Lori
Hmm, I'm not sure about the texture you're describing, and yes, sounds like you would prefer it with regular sugar instead of maple. Obviously it's lower in fat than some vegan ice creams, like ones made with coconut milk or oils, for example. So I'm not sure if you might be comparing it to those or to dairy ice cream, or what kind of expectations you had. At any rate, I'm sorry to hear it didn't work out for you!
Lou Savard
I LOVE this ice cream. I make it using sugar and unsweetened chocolate, I follow all the rest of the recipe. My only problem is that I usually get 4 or 5 servings out of a batch and have gained 5 pounds in the two months I've been making it. Is it really calorie dense or should I look elsewhere for this unfortunate weight gain?
Tanya
Delicious and my hubby loves it. Have been making variations on this now for a week and a half...amazing ice cream!
Alexandra
I omitted the vanilla and the maple syrup, and added 6 T of cocoa, and 3/4 cup of Medjool dates and some chocolate chips. My husband said it was the best ice cream he'd ever had.
Melissa
Makes an amazing ice cream but I found it too sweet. I stuck exactly to the recipe as it's the first time I've tried making vegan ice cream - I will make it again but will probably only use half the amount of maple syrup. Maybe even less. I love the idea of dates instead, as the person commenting mentioned, I will also give dates a go. Thank you for the recipe
B.Welch
I made vegan vanilla oat milk ice cream in my ice cream machine today. However, I used full fat oat milk I purchased from Whole Foods. And the oat barriesta cream by the same vendor. I followed the instructions from my machine on quantity and how to mix and it turned out awesome. My family needs low sugar options. I use organic coco palm, even though it makes the ice cream darker, no one cares, it’s vegan, low sugar, gluten free and delicious. So it checks all the boxes. I’m impressed you make all your own milks and creams. I bet yours is fantastic! You have my heart!
Lou
Very easy to make. I have maple syrup every day with my oatmeal so I decided to use sugar instead. I made the ice cream into chocolate with unsweetened chocolate. I've made so many recipes and this one is by far the best I've ever had. The raw cashews given it a thicker/creamier consistency but don't change the flavor. I'm hooked and looking forward to making it with other flavors and fresh fruit. Thank you so much!
Susie
Great recipe! And so easy. I’m defiantly going to try the other flavors you have . Any tips or links to a container to store it in? I used a glass bowl with a lid but looking for a more typical ice cream container.
Lori
Hi Susie, so glad you enjoyed it!
I've heard good things about Sumo ice cream containers (affiliate link) - that they seal well to keep air out and are easy to clean. They come in different shapes and colors. Probably lots of other good options out there, too!
Daniela
I just made it today; however, it didn't thickened up at all. I put it in the freezer... we'll see.
Elie Mironidou
Hi, what can I use instead of maple syrup since we don't have it in the area we live in (Greece). Thank you.
Lori
Hi Elie,
You can use an equal amount of granulated sugar or a syrup (I'm not sure what types you have), something like agave or golden syrup.
Christine
Easy method without an ice cream churn: freeze blended liquid in ice cube trays, tip into a food processor and blend until smooth. It will be soft serve consistency. Spoon into a lidded container and freeze again for an hour or so if firmer consistency is required.
Absolutely delicious recipe that happens to also be vegan… definitely a keeper!
Regina
Hi Lori,
I love this recipe. It came out Perfectly! Some folks said it was too sweet, but I didn't find that to be the case at all. The straightforward directions and the simplicity of the recipe are what I've been looking for for a long time. Whether in a cone or by the cupful, I don't tire of this wonderful ice cream. Thank you for your fine expertise.