This oat milk ice cream is so smooth and creamy, you won’t believe it is homemade! Made with just 3 ingredients, it has no cream or refined sugar, and is easily customizable!
Oat Milk Ice Cream
I’m the kind of person who has ice cream almost every day. Like clockwork, after dinner, I’ll weasel my way over to the freezer and serve myself a scoop or three of ice cream. I don’t really play favorites and tend to rotate between a few dairy free flavors. I must admit though, I am LOVING the variety of vegan ice creams available on the market, especially of the oat milk kind!
Recently, I’ve been rotating between So Delicious, Oatly, and Trader Joe’s, which all produce oat milk ice creams. The only downside of them is how expensive they are and how easy it is to polish off an entire pint in one sitting. Luckily, I’ve been recently making my own.
I’ve been meaning to share an oat milk ice cream recipe for quite some time. Ever since I got gifted an ice cream maker, it’s become a weekly occurrence. The best part is, it only needs 3 ingredients to make.
No dairy, no eggs, and no sugar are needed, but you’d never tell. The texture is soft, smooth, and creamy, perfect to scoop into a bowl or cone. It’s pleasantly sweet, without any nutty or maple flavor.
I had some friends over for dinner the other night and for dessert, I served them this ice cream and NO ONE believed me that it was made without dairy- They thought it must have been made with cream!
How do you make oat milk ice cream?
- Oat milk– Unsweetened oat milk. Be sure to use a brand that you like, as the flavor is quite evident throughout.
- Raw cashews– Gives the ice cream the rich creaminess, without the need for cream or butter!
- Maple syrup– Adds some sweetness to the ice cream.
- Vanilla extract– Optional, but gives it a light vanilla flavor.
Start by soaking your cashews with boiling water for 30 minutes, for them to soften. Discard the water and transfer the cashews into a high speed blender. Next, add half the oat milk and blend together, until smooth and combined. Add the rest of the oat milk, maple syrup, and vanilla extract, and blend until smooth and frothy.
Now, pour the mixture into an ice cream maker and churn until a soft ice cream remains. Transfer the mixture into a freezer friendly container (or ice cream container) and freeze for at least an hour. Once ready to enjoy, let the ice cream thaw for 5-10 minutes, before serving.
Tips to make the best oat milk ice cream
- Be sure to use unsalted and raw cashews. If you use roasted or salted, it can create less creamy ice cream.
- As there is no cream or butter in this recipe, you will need an ice cream maker. If you’d like a no churn ice cream, you may enjoy a vanilla ice cream.
- Be sure the container you place the ice cream in is freezer friendly. If it isn’t, you’ll find that it becomes icy and difficult to scoop.
The beauty of this ice cream is just how versatile it is. Have fun changing up the flavors for some variety!
- 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.
Storing and freezing oatmeal ice cream
- To store: Ice cream must always be stored in the freezer. It will keep fresh for up to 1 month.
- To re-freeze: You may only re-freeze your ice cream once, as it will develop freezer burns if left longer.
More homemade ice cream recipes to try
Oat Milk Ice Cream
- 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. Transfer the ice cream mixture into a freezer friendly container and store in the freezer for an hour.
- Once frozen, let the ice cream sit for 10 minutes, before scooping out.