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
Lou Savard says
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 says
Delicious and my hubby loves it. Have been making variations on this now for a week and a half...amazing ice cream!
Alexandra says
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 says
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 reduce the amount of maple syrup. 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 says
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 says
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 says
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 says
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 says
I just made it today; however, it didn't thickened up at all. I put it in the freezer... we'll see.
Courntey says
Could I use whole avocado for the cashews?
Elie Mironidou says
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 says
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 says
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 says
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.
Kathryn says
Hey,
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.
Lori says
Hi Kathryn,
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!
Kathryn says
Yes. You are correct! Turns out our freezer was on the lower setting. Fixed that and just made it again.
I'm a huge ice cream fan and this is probably the best I've ever had.
We added some biscoff cookies and golden oreos. Was amazing.
Maggie B says
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.
Tess says
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!
Sylvia says
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.