Oat Milk Ice Cream

This oat milk ice cream is so smooth and creamy, you won't believe it is homemade! Just 3 ingredients needed, it's made with no dairy and no eggs.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 176kcal

Author Arman Liew

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

No ice cream maker? 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.

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.

Flavor variations- As mentioned earlier, this ice cream is a blank canvas! Change up the flavor base with a few tweaks.

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.

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