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My homemade oat milk ice cream is smooth and creamy and needs just 3 ingredients. You can make it with or without an ice cream maker.
If you love alternative milk ice cream recipes like we do, try my coconut ice cream, almond milk ice cream, and cashew milk ice cream next.
Table of Contents
My creamy oat milk ice cream recipe was inspired by Oatly and Trader Joe’s, which produce oat milk ice cream. While all of these are delicious, they are also super expensive! Luckily, making it yourself is quick and easy.
Why I love this recipe
- 3 ingredients. All you need is oat milk, cashews, and maple syrup!
- Healthier ingredients. It’s dairy-free and gluten-free, and no eggs or refined sugar are needed, but you’d never tell.
- Ultra creamy. My non-negotiable with any ice cream recipe is that it must be extra creamy and scoopable, and this one ticks the boxes.
- Ice cream machine-free option. I like to make it with an ice cream machine, but I’ve tested it without one too (no churn!).
★★★★★ REVIEW
“I made this with roasted cashews because I didn’t have raw, added some fresh lemon (zest and juice) and chopped dark chocolate. Came out amazing. Excellent, straightforward recipe. I’ll make it again with other variations.”– Willow
Key Ingredients
- Oat milk. Unsweetened oat milk. Be sure to use a brand that you like, as the flavor is quite clear throughout. I tested this with Oatly and Califia Farms oat milk successfully. I know these are two are more of the pricier brands but for making ice cream, it had the best texture.
- Raw cashews. Blended cashews create a cream-like texture without needing butter or cream. I promise you won’t taste them aty all.
- Maple syrup. Liquid sweeteners yield a creamier texture than granulated sweeteners. I found maple syrup to be the best, but honey and agave nectar also work.
- Vanilla extract. It’s optional, but it gives it a light vanilla flavor.
Find the printable recipe with measurements below.
How to make oat milk ice cream
Step 1- Soak the cashews in boiling water to soften. Discard the water and transfer the cashews into a high-speed blender.
Step 2- Blend. Add half the oat milk and blend until smooth and combined. Add the remaining ingredients and blend until smooth.
Step 3- Make the ice cream. Pour the mixture into an ice cream maker and churn. Transfer the mixture into a freezer-safe container and freeze for at least an hour before scooping.
Arman’s recipe tips
- Choose the best oat milk. I know I said it earlier in the ingredients section, but trust me, choosing a high quality brand makes all the difference.
- Adjust the sweetness. The amount of maple syrup I use adds an ample amount of sweetness. If you prefer even sweeter desserts, you can double the amount. Just give the mixture a taste test before churning.
- Chill the mixture thoroughly. I know it’s tempting, but don’t remove the ice cream from the freezer before it’s completely frozen. This will yield a more icy dessert.
- Let it soften. Allow the ice cream to sit at room temperature for 5-10 minutes before scooping.
Frequently asked questions
Yes! Not a fan of cashews? I’ve tested this with Marcona almonds (skinless almonds), and it worked well.
Easily make this oat milk ice cream a no-churn ice cream. Just a warning, though: you do need to be a little more hands-on with it. Start by preparing the mixture as instructed. Transfer the ice cream to a pre-frozen loaf pan, cover it, and freeze it. For the first hour, stir the mixture every 20 minutes.
More homemade ice cream recipes
- Keto ice cream
- Superman ice cream
- Low calorie ice cream
- Matcha ice cream
- Brownie ice cream
- Cookie dough ice cream
Oat Milk Ice Cream
Ingredients
- 2 cups cashews raw and unsalted
- 2 cups oat milk unsweetened
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Soak your cashews in boiling water for at least an hour. Discard the excess water.
- Place the cashews with half the oat milk into a blender. Blend until combined. Add the rest of the milk, maple syrup, and vanilla extract, and blend again until frothy and smooth.
- Pour the mixture into an ice cream maker and churn until a soft ice cream remains (or churn as per the manufacturer's instructions). Transfer the ice cream mixture into a freezer-safe container and store in the freezer for an hour.
- Once frozen, let the ice cream sit for 10 minutes, before scooping out.
Notes
- Mocha– Replace half the oat milk with chilled brewed coffee.
- Chocolate– Add 2-3 tablespoons cocoa powder to the ice cream.
- Strawberry– Fold through 1/2 cup sliced strawberries into the mixture.
- Salted caramel– Add 1/4 cup of homemade caramel and 1/4 teaspoon salt.
- Mint chocolate chip– Add 1/4 teaspoon peppermint extract and fold through 1/2 cup chocolate chips.
Delicious! I added 1/2 cup of Enjoy Life mini chocolate chips to keep it dairy free. Great recipe, thanks.
Can I use only cashews or other nuts aswell?
Tastes AMAZING and is ultra creamy post-churn but freezes into an unscoopable block after. Is there a way to avoid this?
Best homemade oat milk ice cream ever!!!
Enjoyed every recipe that I have tried
Thanks, Otis!
Tree nuts? Really? The whole reason for using oat milk is to avoid nuts. Otherwise, why not just go with almond milk?
That’s not the case for everyone. Our family likes oat milk because a lifetime of drinking dairy, an intolerance was developed. Extra creamy oat milk is the closest thing we have found to normal milk for that creamy taste in tea, coffee, cereal, etc. We use almond milk in things that don’t need the creaminess/higher calories like baked goods & protein shakes.
Not everyone who uses oat milk needs to avoid nuts.. maybe try searching for a nut free ice cream if that is needed in your situation.
I made this with roasted cashews because I didn’t have raw, added some fresh lemon (zest and juice) and chopped dark chocolate. Came out amazing. Excellent straight forward recipe. I’ll make again with other variations.