Vegan Oat Milk Ice Cream

no coconut
No coconut
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3 cups Oat Milk unsweetened, divided
¼ cup Rolled oats old-fashioned
1 cup Cashews raw, measured and then soaked in water for 2-4 hours; if not using a high-speed blender, sub ½ cup raw cashew butter
⅔ cup Maple syrup
1 tbsp Vanilla extract
¼ tsp Fine Salt
1 fl o Vodka or good quality gin

Nutritional information


Vegan Oat Milk Ice Cream


Put your ice cream maker to good use with this delicious Vegan Oat Milk Ice Cream recipe. The base is made with oat milk and thickened with cashews and oats. It is sweetened with maple syrup and delicately flavored with vanilla extract. This ice cream is completely dairy- and egg-free yet tastes incredibly rich and creamy for something so simple and light. It is just the sort of dessert to please everyone at the table – the vegans, the lactose-intolerant, and the picky kids too.

If you are into dairy-free milk and prefer to avoid the additives and artificial flavorings, try making your own oat milk with this easy recipe. It uses just a few pantry staples and is ready in about half an hour. Note: Make sure to freeze the freezer bowl of your ice cream maker following the instructions of the manufacturer (at least 1 day before you plan making the ice cream). Optional: If not serving this ice cream to kids, consider adding an ounce of good quality gin or vodka. A small amount of alcohol enhances the texture and flavor and keeps the ice cream from freezing solid and forming ice crystals.

To make the Vegan Oat Milk Ice Cream, you will need the following ingredients:

Ingridiens for Vegan Oat Milk Ice Cream

Steps to make Vegan Oat Milk Ice Cream


Cook oats


In a small saucepan, simmer ¼ cup oats in 1 cup of oat milk until soft, about 10 minutes.




Once cooked, immediately transfer the oatmeal to a bowl to cool.


Blend cashews and oat milk


Combine the remaining 2 cups of oat milk and the soaked cashews in a high-speed blender. Blend on high until smooth.


Add oatmeal, maple syrup, vanilla, and salt


Add the cooled oatmeal, ⅔ cup maple syrup, 1 tablespoon vanilla extract, ¼ teaspoon fine salt, and 1 ounce gin or vodka (if using) and blend until completely smooth. Refrigerate the mixture for at least an hour until cold.




Transfer the mixture to the ice cream maker. Churn the mixture following the instructions of the manufacturer. The ice cream will be softer than a typical soft-serve consistency.




Transfer the ice cream to a freezer-safe container, cover, and move it to your freezer for about 4 hours.



To serve, let the ice cream soften at room temperature for about 15 minutes, then scoop and enjoy.

Break out your ice cream maker and indulge in this delicious Vegan Oat Milk Ice Cream! It has no eggs, no sugar, no dairy and no coconut, the perfect dessert as part of a vegan diet. Made it? Leave your comment below and rate the recipe to let others know how good it was.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

I can eat it every day! Thanks for sharing the recipe!

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