Description
This delicious vegan oat milk ice cream is a creamy, dairy-free treat made without coconut. Featuring a smooth blend of oat milk, cashews, and pure maple syrup, this no-churn recipe delivers rich flavor and a wonderfully soft texture. With optional alcohol to improve scoop-ability and a simple stovetop preparation, it’s perfect for those seeking a wholesome, plant-based frozen dessert.
Ingredients
Main Ingredients
- 3 cups unsweetened oat milk (or soy, cashew, or almond milk)
- ¼ cup rolled oats
- 1 cup raw cashews (can substitute 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
- Plan: If you don’t have an ice cream maker, prepare to follow the detailed no-churn instructions provided ahead. Be sure to place the removable canister of your ice cream maker in the freezer for at least 24 hours before starting.
- Cook the Oats: In a small saucepan, combine the rolled oats with 1 cup of the oat milk. Bring to a simmer over medium heat and cook until the oats are soft and fully absorbed, about 12 minutes. Transfer the mixture to a separate bowl and allow it to cool completely.
- Blend the Base: In a blender, combine the remaining 2 cups of oat milk with the raw cashews. Blend on high until the mixture is completely smooth, stopping occasionally to scrape down the sides to ensure even blending. Next, add the cooled oat mixture, pure maple syrup, vanilla extract, fine sea salt, and optional alcohol. Blend again until everything is smooth and creamy. Refrigerate until the mixture is thoroughly chilled.
- Churn the Ice Cream: Pour the chilled mixture into your prepared ice cream maker and churn according to the manufacturer’s instructions. This process usually results in a soft-serve consistency.
- Freeze for Firmness: For a firmer, scoopable texture, transfer the churned ice cream into a freezer-safe container. Cover tightly and freeze for 3 to 4 hours until set.
- Serve: When ready to serve, take the ice cream out of the freezer about 10 minutes prior to allow it to soften slightly at room temperature. This step helps in easier scooping and enhances the creamy texture. Ice cream that has been frozen overnight may require this softening period.
Notes
- You can substitute ½ cup cashew butter for the 1 cup raw cashews if preferred; this may slightly change the texture but still yields a creamy result.
- The addition of 2 tablespoons alcohol like vodka, gin, or bourbon is optional but helps prevent the ice cream from becoming too hard in the freezer.
- If you don’t have an ice cream maker, you can make this a no-churn ice cream by freezing the blended mixture in a container and stirring vigorously every 30 minutes for about 3 hours to break up ice crystals.
- This recipe is versatile and can be adapted with other plant-based milks such as soy, almond, or cashew milk if oat milk is unavailable.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
