This amazing vegan oat milk ice cream is made with just 5 wholesome ingredients and gets its creaminess from oats and cashews! It's lower in fat than most vegan ice cream recipes and sweetened entirely with maple syrup. No coconut milk here, so the flavor is purely vanilla-maple! Inspired by and adapted from Miyoko Schinner's recipe for Low-Fat Vanilla Oat Gelato in The Homemade Vegan Pantry.Yield: makes about 3.5 cups
3cupsunsweetened non-dairy milk, such as oat, cashew, or soy, divided
¼cupold fashioned rolled oats
1cupraw cashews - If you don't have a high speed blender, sub ½ cup raw cashew butter
⅔cuppure maple syrup
1tablespoonvanilla extract
¼teaspoonfine sea salt
2tablespoonsvodka, gin, or bourbon - 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 1 hour), and the churned ice cream needs about 3 to 4 hours in the freezer to reach a firmer, scoop-able consistency.
Make the ice cream:
In a small sauce pan, simmer the oats in 1 cup of the milk until soft, about 10 minutes. 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 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 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 overnight, it will be too hard to scoop right away. It's important to let the oat ice cream soften at room temperature for 10 to 15 minutes before serving.
Video
Notes
AlcoholUpon a reader's feedback (thanks, Tonks!) and after including an ounce of gin in this Lemon Oat Ice Cream, I decided to add the option to this recipe, as well. Since these oat milk ice creams are lower in fat, a small amount of alcohol helps maintain a creamy consistency and prevents the ice cream from freezing so solidly.The alcohol is not as crucial in this recipe as it is with the lemon version, so feel free to omit if needed. The ice cream you see in these photos did NOT include alcohol.Also note, more isn't better! Don't add more than 1.5 ounces of liquor or the ice cream may not freeze properly. Side note, if you have some bourbon on hand, make this eggnog ice cream next. SO good!Storage and ServingStore ice cream in an airtight container in the freezer.Remember to allow 10 to 15 minutes for the ice cream to soften before serving.