This homemade oat milk ice cream is smooth and creamy and needs just 3 ingredients. homemade! No ice cream maker needed.
Love homemade ice cream recipes? Try my brownie ice cream, cookie dough ice cream, and avocado ice cream next.
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.
Table of Contents
Why I love this recipe
- Healthier ingredients. It’s dairy-free, gluten-free, and no eggs or refined sugar are needed, but you’d never tell.
- Ultra creamy. The soft, smooth, and creamy texture is perfect for scooping into a bowl or cone.
- 3 ingredients. All you need is oat milk, cashews, and maple syrup!
- Ice cream machine-free option. We made it with an ice cream machine, but you can make it without.
★★★★★ 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
Ingredients needed
- Oat milk. Unsweetened oat milk. Be sure to use a brand that you like, as the flavor is quite clear throughout.
- Raw cashews. Blended cashews create a cream-like texture without needing butter or cream!
- Maple syrup. Adds some sweetness to the ice cream.
- Vanilla extract. It’s optional, but it gives it a light vanilla flavor.
How to make oat milk ice cream
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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.
How to make this without an ice cream machine
If you don’t have an ice cream maker, you can easily make this using just the blender. However, you’ll have to carefully monitor it for the first hour to ensure it doesn’t over-freeze.
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.
Arman’s recipe tips
- Choose the best oat milk. Look for brands without added flavors or sweeteners or thickeners.
- Adjust the sweetness. We used maple syrup to sweeten the ice cream. Taste the ice cream before churning and add more if needed. Honey or agave nectar are two other liquid sweeteners that will work.
- 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.
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.
Storage instructions
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.
Frequently asked questions
Yes! Not a fan of cashews? I’ve tested this with Marcona almonds (skinless almonds), and it worked well.
More homemade ice cream recipes
-
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.
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.
Serving: 1servingCalories: 176kcalCarbohydrates: 19gProtein: 5gFat: 10gSodium: 23mgPotassium: 192mgFiber: 1gVitamin A: 82IUVitamin C: 1mgCalcium: 80mgIron: 2mgNET CARBS: 18g
Originally published December 2020, updated and republished April 2024
