4-Ingredient Vegan Oat Ice Cream (Nut-Free, Coconut-Free)

Creamy 4 ingredient vegan oat ice cream, made with no cashews and no coconut! Make the base for the ice cream in a blender in about two minutes, then use a churn or no-churn method.

Looking for an straightforward recipe for kitchen-made vegan ice cream with a creamy texture and minimal ingredients? Plus, one that has no cashews (or other nuts) and no coconut products? Good news! You just found it!

Better still, this creamy kitchen-made ice cream is made from plain, inexpensive ingredients that are readily available from the grocery store. It’s a reliable oat milk ice cream, but you only need oats (no need to buy oat milk!).

Recipe Benefits

• Vegan (no dairy products, such as dairy cream, whole milk or condensed milk, no egg yolks, no eggs)
• Gluten-free
• 5 grams protein per serving
• 3 grams fiber per serving
• Nut-free (no raw cashews, no almond butter)
• No coconut milk products (e.g., no full-fat coconut milk or coconut cream, so no coconut flavor)
• No xanthan gum, no guar gum
• Oil-free
• Soy-free (e.g., no silken tofu or soy milk)
• Fast and straightforward to make
• Only 4 ingredients
• Reliable for topping other kitchen-made desserts

Ingredient List for Vegan Oat Ice Cream

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Rolled oats (this is the main ingredient. Use certified gluten-free oats, as needed)
• Sunflower seed kernels (roasted or raw; see below)
• Coconut sugar (I have other options in the recipe card, including organic cane sugar and maple syrup)
• Vanilla extract

You will also need some coldwaterto make the vegan ice cream base. Yes, you read correctly, water! You do not have to use up your almond milk or other plant-based milk to make the ice cream base. Instead, the rolled oats and water create a silky oat cream, reliable for making the reliable vegan vanilla ice cream!

If you prefer to use plant-based milk in place of the water, though, go right ahead! Use any non-dairy milk you prefer, such as hemp milk or oat milk.

Tip: Vanilla

The better the vanilla, the better the vanilla flavor! But then again, vanilla extract is expensive, so use what you can afford. For a more pronounced vanilla flavor, consider using vanilla bean paste, or scrape the seeds from vanilla beans.

Optional Ingredients

1. Salt

I strongly recommend adding a bit of salt, too. It enhances the flavors to a higher level. I even add an extra pinch when using salted, roasted sunflower seed kernels.

2. Clear Alcohol

Adding an ounce of clear alcohol, such as vodka or gin, to the ice cream base prevents ice crystals from forming, which helps to keep the ice cream creamy after freezing. The recipe is still creamy and satisfying without it.

Tip: Use Roasted or Raw Sunflower Seed Kernels

You can use raw sunflower seeds or roasted sunflower seeds to make this straightforward ice cream.

Raw sunflower seeds produce a neutral-flavor, traditional vanilla ice cream. Roasted, salted sunflower seeds are easier to find in most general supermarkets. They produce a more deeply flavored, toasty ice cream (I love it).

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

Step One: Blend All of the Ingredients

Place all of the ingredients–the water, rolled oats, sunflower seed kernels, coconut sugar, and vanilla extract–in a high speed blender container. Also add the salt and/or clear alcohol, if using.

Blend the ingredients on high speed until completely smooth and velvety in texture. You will need to stop the blender a few times to scrape down the sides of the container. Add more water, as needed.

Step Two: Churn in Ice Cream Maker

Pour the blended mixture into the bowl of your ice cream maker / ice cream machine and churn according to the manufacturer’s instructions. Churn until the ice cream resembles loose soft serve ice cream.

Step Three: Freeze Until Firm

Spread the churned ice cream into a freezer-safe container (a loaf pan works great) and tightly cover.

Freeze the ice cream forfour to eight hours, or until very firm. The depth of the container will make a difference as to how fast the ice cream will freeze (i.e., shallower=faster, deeper=slower).

The ice cream will be VERY hard once frozen (i. e., not immediately scoopable, like tradional ice creams). Not to worry! This is exactly as it should be.

Step Four: Thaw Slightly & Scoop

Thaw the ice cream at room temperature for about 15 minutes to soften it enough to scoop. Alternatively, microwave the ice cream (so long as it is in a microwave safe container) for 10 to 15 second intervals until softened. Now it is scoopable!

Scoop or spoon into cups, bowls, or atop cones, as desired.

Storage

Store the vegan oat ice cream in a freezer-safe container in the freezer for up to 3 months.

Taste & Texture of Vegan Oat Ice Cream

This is a rich and creamy ice cream. Coconut sugar gives the ice cream a rich nuanced flavor without any addional flavors added. Still, the smidge of vanilla adds great flavor depth. The better the vanilla, the better the vanilla flavor of the ice cream. But use what you have!

Flavor Variations

This vegan oat ice cream has a neutral flavor that can be varied in many ways. It is a reliable base for mix-ins and flavors like:

• zests and extracts –try lemon, lime or orange zest, almond extract, or peppermint extract
• coffee or espresso– replace some of the water with (cold) strong coffee or espresso
• chocolate chunks or chips
• chopped seeds or nuts
• chopped cookies
• fresh fruit pureesandsyrups

Hard mix-ins should be added to the ice cream immediately after churning. Fold them into the ice cream before spreading the churned ice cream in a freezer-safe container.

FAQ

• Can I Make the 4 Ingredient Vegan Oat Ice Cream without an Ice Cream MakerYes, you can! Pour the ice cream base into freezer safe container and freeze until hard, as directed above. Thaw the ice cream at room temperature for about 30 minutes. Use a spoon or scoop to scrape the ice cream into creamy scoops.
• What Is a Good Substitute for Coconut Sugar?ou can sub an equal amount of lightly packed brown sugar, or use the granulated sugar of your choice. You can also use 1/2 cup (118 mL) maple syrup or agave nectar.
• What Can I Use in Place of Oats?There is no direct substitute for oats for this 4-Ingredient Vegan Oat Ice Cream. However, I have other nondairy ice cream options that can be found in the search bar (some are listed below). None of them contain oats!
• Can I Make This Non-Dairy Ice Cream in a Food Processor?I do not recommend it. A high-speed blender is the reliable option for producing a creamy texture. The oats and sunflower seeds will not break down to a smooth, velvety texture enough in a food processor.

Happy scooping!

More Dairy-Free Ice Cream Recipes

• 1-Ingredient Banana Ice Cream
• Mango Banana Coconut Ice Cream
• 3-ingredient Chocolate Banana Peanut Butter Ice Cream
• Strawberry Hemp Ice Cream
• 2-Ingredient Strawberry Sorbet
• Vegan Vanilla Sunflower Seed Ice Cream (4 ingredients, no churn)