Vegan ice cream that changes everything you thought you knew about making creamy, non-dairy ice cream at home! A small amount of cooked and blended oats creates ice cream SO creamy you'll swear it's full of saturated fat. Instead, it's oil-free, coconut milk-free, naturally sweetened, and low in fat and calories. Can be soy-free, too.Inspired by and adapted from Miyoko Schinner's recipe for Low-Fat Vanilla Oat Gelato in The Homemade Vegan Pantry.Yield: about 3.5 cups
Planning is key! If using an ice cream maker, be sure to put the canister in the freezer the day before you want to churn the ice cream. Also note that the ice cream mixture needs time to chill before churning, and the churned ice cream needs about 3 to 4 hours in the freezer for a firmer, scoopable consistency.
In a small sauce pan, simmer the oats in 1 cup of the milk until the oats are soft, 7 to 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 smooth.
Add the pumpkin puree, coconut sugar, pumpkin pie spice, cinnamon, vanilla, and oatmeal to the blender, and blend until smooth. Refrigerate until cold (overnight is fine, too).
Churn the mixture according the instructions for your ice cream maker. The ice cream will be very thick. Scoop it into a freezer-safe container, cover, and freeze for 3 to 4 hours.
Around the 4 hour mark, and definitely if left in the freezer longer, the ice cream will be hard. Allow it to soften at room temperature for 10 to 15 minutes before scooping.
Curious about no churn?
The consistency of this ice cream is best with an ice cream maker. If you don't have one and don't mind a slightly less smooth appearance, check out my recommendations for the no-churn method in this post.
Store ice cream in an airtight container in the freezer.Once ice cream is fully frozen (overnight), it will be too hard to scoop. Let it sit at room temperature for 10 to 15 minutes before serving.