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    Home >> Recipes >> Vegan Dessert Recipes

    Vegan Cranberry Oat Ice Cream (No Coconut)

    Updated May 30, 2021 by Lori ยท This post contains affiliate links.

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    vegan gelato pin for Pinterest

    This lower-fat, vegan cranberry ice cream has a tart and refreshing flavor that tastes like 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.

    cranberry oat ice cream in a loaf pan straight out of the freezer.

    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?

    beautifully pink cranberry gelato frozen in metal loaf pan.

    What does 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
    dairy-free ice cream chilling in a loaf pan with ice cream scoop in background.
    two photos showing the blended ice cream mixture before and after adding cranberry sauce.

    How to Make Lower-Fat Oat Ice Cream

    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...

    1. Place your ice cream maker’s canister in the freezer at least one day before you plan to make ice cream.
    2. 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:

    1. Following the full instructions in the recipe card below, make the oatmeal. Transfer it to a bowl to cool.
    2. Blend milk and cashews until smooth, then add in the maple syrup, vanilla, salt, orange zest, and oatmeal, and blend.
    3. 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.
    4. Place the mixture in the refrigerator until cold. This will take about 2 hours but can be refrigerated overnight, too.
    5. Churn the ice cream. It will be similar to soft serve at this point.
    6. Transfer it to a freezer-safe container, and freeze for 3 to 4 hours.
    7. Let the ice cream soften at room temperature for about 15 minutes, then scoop and enjoy!
    an ice cream scoop and cranberry oat ice cream in a pan.

    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. Pretty amazing for 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.

    3 scoops of oat ice cream melting in a small silver dish.

    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. 

    Enjoy!

    You might also like these frozen sweet treats:

    Lemon Oat Ice Cream
    Butter Pecan Oat Ice Cream
    Pumpkin Oat Ice Cream
    Vanilla-Maple Oat Milk Ice Cream
    Banana Nice Cream with Wet Walnuts
    Sunbutter Cookie Ice Cream Sandwiches

    vegan cranberry ice cream in a pan

    Vegan Cranberry Oat Gelato

    Author: Lori Rasmussen, My Quiet Kitchen
    Surprisingly healthy, low-fat vegan ice cream made with cashews, blended oatmeal, non-dairy milk, and an easy homemade cranberry sauce. Tart and refreshing and reminiscent of frozen yogurt! No coconut, soy, gluten, or refined sugar.
    Inspired by and adapted from Miyoko Schinner's recipe for Low-Fat Vanilla Oat Gelato in The Homemade Vegan Pantry.
    Yield: about 4 cups
    Servings: 8 servings
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time: 25 mins
    Cook Time: 20 mins
    Freeze time: 4 hrs
    Total Time: 4 hrs 45 mins

    Ingredients 

    • 1 batch Easy Vegan Cranberry Sauce, chilled - You'll need about 1 to ยผ 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
    • ยผ cup rolled oats - Ensure certified gluten-free, if needed.
    • ยพ cup raw cashews - If not using a high speed blender, sub โ…“ to ยฝ cup raw cashew butter.
    • ยฝ cup maple syrup
    • 1 tsp vanilla extract
    • โ…› tsp fine sea salt
    • zest from half an orange
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    Instructions
     

    Prep/Planning Notes:

    • 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.

    Notes

    Store ice cream in an airtight container in the freezer.
    Always allow about 15 minutes for the ice cream to soften before serving.
    Nutrition facts calculated using unsweetened almond milk.

    Estimated Nutrition (per serving)

    Calories: 190kcalCarbohydrates: 32gProtein: 3gFat: 6gCholesterol: 0mgSodium: 89mgFiber: 2gSugar: 22gVitamin A: 223IUVitamin C: 9mgCalcium: 208mgIron: 1mg

    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.

    Tried the recipe?I love hearing from you! Share your feedback below!

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    1. Jen

      September 29, 2021 at 10:05 am

      Hi Lori, I absolutely love your recipes- I canโ€™t wait to try them all! Thank you! I do have one question: I see the machine you use is a 2 quart ice cream maker. Mine is a 1 1/2 quart. Do I need to adjust the recipes at all? Thanks!

      Reply
      • Lori

        September 29, 2021 at 10:14 am

        Thanks so much, Jen! No, for a 1.5 quart I donโ€™t think youโ€™ll need to adjust anything. Should work fine. Hope you love it!

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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