This surprisingly healthy vegan cranberry ice cream has a tart and refreshing flavor that will remind you of frozen yogurt. Easy homemade cranberry sauce is blended into a non-dairy base of milk, cashews, maple syrup, plus a small amount of oatmeal for that extra creamy element! FREE from coconut, bananas, oil, gluten, soy, and refined sugar.
As soon as the weather started cooling off this fall I started making loads of ice cream. Strange timing, I know. But that’s when I came across Miyoko Schinner’s low-fat vanilla gelato recipe in The Homemade Vegan Pantry that kicked things off.
First, there was this healthy Pumpkin Oat Ice Cream that made me fall in love with using oatmeal to make extra creamy vegan ice cream. So I just HAD to follow that up with another flavor, this Vanilla-Maple Oat Ice Cream.
And that leads us to today’s pretty-in-pink cranberry ice cream! Or gelato. Either is fine, really. Technically, gelato is lower in fat than ice cream, so it’s a more appropriate term for all three of these recipes. But most of us don’t Google “vegan gelato recipes,” right?
What does vegan cranberry ice cream taste like?
If you’re a fan of foods like yogurt, cream cheese, and cheesecake, I think you’ll LOVE this vegan ice cream. The natural tartness of cranberries creates a flavor that reminds me so much of frozen yogurt, and since this is a lower fat ice cream, it feels light and refreshing like frozen yogurt in that way, too.
The flavor is almost exactly like the filling in this Vegan Cranberry Cream Pie, except that this gelato is made without any refined sugar!
This cranberry vegan gelato is:
- Perfectly sweet and tart
- Citrusy and refreshing
- Light yet so creamy
- Filled with nutritious cranberries, orange zest, cashews and oats
- And 100% maple sweetened
How to Make Vegan Oat Gelato
As with any homemade ice cream, even though it’s not difficult, there is some planning involved. So here’s a summary to help you with the timeline…
- Place your ice cream maker’s canister in the freezer at least one day before you plan to make ice cream.
- The cranberry sauce needs time to completely chill before blending it into the ice cream base. The easiest way to go about this is to make it the day before. (You can also jump ahead to the next steps and make the ice cream base the night before so that it has plenty of time to chill.)
When you’re ready to make the ice cream mixture:
- Following the full instructions in the recipe card below, make the oatmeal. Transfer it to a bowl to cool.
- Blend milk and cashews until smooth, then add in the maple syrup, vanilla, salt, orange zest, and oatmeal, and blend.
- And now for the colorful part! Add about 1 cup of cranberry sauce to the blender, and blend again. Taste and add more cranberry sauce, if desired.
- Place the mixture in the refrigerator until cold. This will take about 2 hours but can be refrigerated overnight, too.
- Churn the ice cream. It will be similar to soft serve at this point.
- Transfer it to a freezer-safe container, and freeze for 3 to 4 hours.
- Let the ice cream soften at room temperature for about 15 minutes, then scoop and enjoy!
We’re big fans of cranberry sauce in this house, so I dolloped some of the leftover sauce on top and even added a few frozen cranberries. So good!
And check out that creamy, melty, goodness below. In a vegan ice cream that has just 6 grams of fat per serving and NO coconut milk, oil, or gums like you find in store-bought varieties, it’s pretty amazing.
Now dig out the ice cream maker and get ready for some frozen goodness! If you try this Vegan Cranberry Oat Gelato I would love to hear from you. You can leave a comment and a star rating below to let everyone know how it turned out. And don’t be shy on facebook or insta! Tag me with @myquietkitchen to show off your gorgeous vegan ice cream.
You might also like these healthy sweet treats:
Vegan Cranberry Oat Gelato
- 1 batch Easy Vegan Cranberry Sauce, chilled You'll need about 1 to 1/4 cups cranberry sauce for the gelato. Reserve leftover sauce for garnish or other use.
- 3 cups unsweetened non-dairy milk, such as almond or oat, divided
- 1/4 cup rolled oats Ensure certified gluten-free, if needed.
- 3/4 cup raw cashews If not using a high speed blender, sub 1/3 to 1/2 cup raw cashew butter.
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt
- zest from half an orange
- Be sure to put the canister of your ice cream maker in the freezer at least 1 day before you plan to churn the ice cream. NOTE: I haven't tested this with the standard no-churn method, so I'm not sure what kind of results you would get.The cranberry sauce needs time to completely chill before blending it into the ice cream base. The easiest way to go about this is to make it the day before. (You can also jump ahead to the next steps and make the ice cream base the night before so that it also has plenty of time to chill.)
Make the ice cream:
- In a small sauce pan, simmer the oats in 1 cup of the milk until the oats are soft, about 10 minutes. Immediately transfer oatmeal to a bowl to cool.
- In a blender combine the remaining 2 cups of milk and the cashews. Blend on high until smooth. Add the cooled oatmeal, maple syrup, vanilla, salt, and orange zest, and blend again. Next, add about 1 cup of the cranberry sauce and blend until as smooth as you like. Taste and add more cranberry sauce if desired. Refrigerate mixture until cold (about 2 hours).
- Churn the mixture according to the instructions for your ice cream maker. The ice cream will be a bit softer than soft serve at this point. Transfer it to a freezer-safe container, cover with parchment or plastic wrap, and freeze for 3 to 4 hours.
- Around the 4 hour mark, and definitely if it's been in the freezer longer, the ice cream will be too hard to scoop. It's important to let the ice cream soften at room temperature for about 15 minutes before scooping and serving.