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Creamy Vegan Oat Milk Ice Cream

Indulgent Creamy Vegan Oat Milk Ice Cream in 3 Easy Steps

Enjoy a guilt-free indulgence with this Creamy Vegan Oat Milk Ice Cream, made with cashews, oat milk, and maple syrup.
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Prep Time 10 minutes
Cook Time 30 minutes
Freezing Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 scoops
Course: Dessert
Cuisine: Vegan
Calories: 176
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ice Cream Base
  • 1 cup raw cashews Soaked for at least 1 hour
  • 2 cups oat milk Store-bought or homemade
  • ⅓ cup maple syrup Substitute with agave for different flavor
  • 1 teaspoon vanilla extract Opt for pure vanilla for superior flavor
Optional Add-Ins
  • ½ cup mini chocolate chips Stir in during last few minutes of churning
  • ½ cup fruit purees Like strawberries or mango
  • ¼ cup toasted almonds or walnuts Add just before freezing
  • 1 teaspoon peppermint extract For a minty flavor alternative
  • 1 cup coconut milk For a tropical flair

Equipment

  • High-powered blender
  • Ice Cream Maker
  • Freezer-Safe Container

Method
 

Step-by-Step Instructions
  1. Soak the cashews in boiling water for at least 1 hour, then drain.
  2. Blend the drained cashews with 1 cup of oat milk until smooth.
  3. Add the remaining oat milk, maple syrup, and vanilla extract, blend until frothy.
  4. Churn the mixture in an ice cream maker until soft-serve consistency.
  5. Freeze the churning mixture in a container for at least 1 hour.
  6. Let the ice cream sit at room temperature for 10 minutes before serving.

Nutrition

Serving: 1scoopCalories: 176kcalCarbohydrates: 20gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 15mgPotassium: 100mgFiber: 2gSugar: 6gCalcium: 20mgIron: 1mg

Notes

Soaking cashews longer enhances creaminess. Use a high-quality blender for best texture. Avoid over-churning to prevent ice crystals.

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