Oat milk strawberry ice cream

This oat milk ice cream is so smooth and creamy, you won’t believe it is homemade! Made with just 3 ingredients, it works with or without an ice cream maker.

Ice cream lovers, there is a new MVP in town: ice cream made with oat milk!

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. 

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.

This oat milk ice cream recipe is an absolute keeper. 

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, with no nutty or maple flavor. 

It needs just 3 ingredients to make and can be made with or without an ice cream maker. 

Oh, and if you want to try ice creams with other kinds of milk, try cashew milk ice cream, almond milk ice cream or coconut milk ice cream. 

Ingredients needed

There are just 3 key ingredients to make this ice cream, which you probably already have in your pantry! Here is what you’ll need to make this:

• Oat milk– Unsweetened oat milk. Be sure to use a brand that you like, as the flavor is quite clear throughout. 
• Raw cashews– Gives the ice cream the rich creaminess, with no cream or butter! 
• Maple syrup– Adds some sweetness to the ice cream.
• Vanilla extract– Optional, but gives it a light vanilla flavor.
• Mix-ins– Optional, but I like to fold through some chopped pecans or chocolate chips. 

How to make oat milk ice cream

Simple is an understatement for this recipe. 

It follows a simple 3-step process to make and the hard work is done by the blender and ice cream maker.

Ready to make some ice cream? 

Step 1- Soak the cashews

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.

With blenders, I always recommend ones that have superior ice blending capabilities. This ensures that the cashews will easily be broken down and there won’t be any random chunks throughout. 

Step 2- Blend everything together

Next, add half the oat milk and blend until smooth and combined. Add the rest of the oat milk, maple syrup, and vanilla extract, and blend until smooth and frothy. If using mix-ins, fold it through at the end. 

Step 3- Make the ice cream

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.

Can I make this without an ice cream maker?

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 free.

1. Prepare the mixture as instructed.
2. Transfer to a pre-frozen loaf pan or freezer friendly container. 
3. Cover the pan and place it in the freezer. For the first hour, stir the mixture every 15-20 minutes. 
4. Once set, let the ice cream thaw for 10 minutes before scooping. 

Expert tips for success

• 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 enjoya protein ice cream instead.
• 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. 

Flavor variations

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.

How long does oat milk ice cream last?

Like any good ice cream, it should always remain in the freezer. Here are best practices for storing homemade ice cream, including re-freezing: 

• 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

• Keto ice cream
• Peanut butter ice cream
• Brownie ice cream
• Chocolate chip cookie dough ice cream
• Avocado ice cream

FAQS about this oat milk ice cream recipe

Is this ice cream healthy?

This ice cream recipe is healthier than other kinds, as it has no dairy and no refined sugar (it uses maple syrup to sweeten it). It is also lower in calories than ice cream made with full cream milk and cream.

What are good oat milk ice cream brands?

The top rated ice creams using oat milk are Oatly, So Delicious, and Halotop.

Can I use another nut?

While cashews are preferred, you can use skinless almonds instead (marcona almonds).

• 2 cups cashews raw and unsalted
• 2 cups oat milk unsweetened
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract

• 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.

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: 1serving | Calories: 176kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Sodium: 23mg | Potassium: 192mg | Fiber: 1g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg | NET CARBS: 18g