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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 easy recipe for homemade 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 homemade ice cream is made from simple, inexpensive ingredients that are readily available from the grocery store. It’s a perfect oat milk ice cream, but you only need oats (no need to buy oat milk!).
Table of Contents
- Recipe Benefits
- Ingredient List for Vegan Oat Ice Cream
- Tip: Vanilla
- Optional Ingredients
- Tip: Use Roasted or Raw Sunflower Seed Kernels
- Step by Step Directions
- Step One: Blend All of the Ingredients
- Step Two: Churn in Ice Cream Maker
- Step Three: Freeze Until Firm
- Step Four: Thaw Slightly & Scoop
- Storage
- Taste & Texture of Vegan Oat Ice Cream
- Flavor Variations
- FAQ
- More Dairy-Free Ice Cream Recipes
- 4 Ingredient Vegan Oat Ice Cream (no cashews, no coconut milk) Recipe
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 easy to make
- Only 4 ingredients
- Perfect for topping other homemade 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 between US Customary (volume) and Metric (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 cold water to 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, perfect for making the best 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 delicious without it.
Tip: Use Roasted or Raw Sunflower Seed Kernels
You can use raw sunflower seeds or roasted sunflower seeds to make this easy 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 directions 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 for four 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 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 perfect 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 purees and syrups
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 Maker Yes, 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 best 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)
4 Ingredient Vegan Oat Ice Cream (no cashews, no coconut milk)
Ingredients
- 1 2/3 cups water
- 1 cup rolled oats , (certified gluten-free, as needed)
- 1 cup raw sunflower seed kernels , (roasted will also work)
- 1/2 cup coconut sugar or brown sugar, (see options, below)
- 2 teaspoons vanilla extract
- Optional: 1 ounce vodka or gin, keeps ice cream creamy
- Optional: 1/4 teaspoon salt
Instructions
- Combine the water, oats, sunflower seeds, coconut sugar, vanilla, optional vodka and optional salt in a high speed blender container (add more water, as needed).
- Process on high speed until completely smooth and creamy, stopping occasionally to scrape down sides of container.
- Refrigerate for at least 2 hours until completely cold.
- Churn the mixture according to the instructions for your ice cream maker. The ice cream will be like a very loose soft serve consistency.
- Transfer to a freezer-safe container, cover, and freeze for approximately 4 to 8 hours.
- Allow the the oat ice cream to soften for 10 to 15 minutes at room temperature so that it is soft enough to scoop.
Made for a post Thanksgiving treat last weekend for a smaller gathering. It was loved by all!
I’m so glad it was a success, Nila!
If I don’t have rolled oats but I have oat milk, how much oat milk would I use in place of the water and oats? You said that we could do that, but you don’t give a ratio. Would I use the combined amount of water and oats, or would it be less or more?
Also, how important are the sunflower kernels for the texture? Is there something that I can replace it with?
Hi Katelyn! I am sorry for any confusion, but no, you cannot use oat milk alone to replace the oats in this recipe (I mention this in the FAQ section). Oat milk strains out the oat solids; I use the solids of the oats here to create a thicker cream, which adds to the creamy texture. I mention that you CAN replace the water either way oat milk or another milk, to add to the creaminess, if you like.
As for the sunflower seeds: you can use another nut or seed in place of the sunflower seeds. The seeds add creaminess and fat to the recipe for a smooth, rich texture. Cheers.
Hello! I refrigerated the mixture overnight and it thickened up quite a bit. Any recommendations for how to proceed for freezing? I’m considering adding water before putting in my ice cream maker or just skipping the ice cream maker and freezing in a loaf pan. I would welcome your advice! Thanks!
Hi Mary,
I think you can proceed with churning the ice cream per the instructions. You can certainly experiment with freezing without churning, then blend in a high speed blender until creamy and smooth. I have not tried it. If you do that, I recommend freezing it in smaller portions (like an ice cub tray) to make for easier blending. I would love to know how it goes!
Can I use coconut oil instead of sunflower or cashew seeds?
Hi Nicole,
No, that will definitely not work.
What can I use as a substitute for the sunflower seeds? My son is allergic to sunflower seeds and tree nuts.
Hi KellMell,
Can your son tolerate hemp hearts? I’ve had success using them for ice cream (here: https://www.powerhungry.com/2018/08/28/strawberry-hemp-ice-cream-vegan/), and also for vegan cheesecake. I’ve found they work well as a sub for cashews. Cheers.
Excellent recipe. I used a tablespoon of glycerin in place of the alcohol.
Hi! Any one tried this in a Ninja Creami? I’m thinking make it as per your instructions and then freeze the mixture then once frozen using the Creami.
Could I use dates as a sweetener?
Hi Meg,
Yes! That will add to the creamy texture. I suggest adding a few at a t8me until you reach your desired level of sweetness.
I am so glad that I have found your website. I look forward to trying a bunch of nice recipes.
Question for this ice cream, please. Why does the alcohol have to be clear? Cannot it be any alcohol as long as it is 40% or so?
Thank you.
Hi Alina! I am so glad that you found my site, too—welcome! Thank you for asking that about the alcohol. I will modify it, because you are correct: you can use other spirits with a similar alcohol content (e.g., whiskey, rum, brandy, tequila). They will add flavor. If you do not want the flavor of the alcohol, use clear spirits , like vodka. Cheers!
Hi Camilla,
You are a genius. This ice-cream is amazing. Simple. Ordinary ingredients. Delicious. And gluten and nut-free!!! OMG. My son is allergic to nuts (including coconut) and my daughter is gluten-free. Wow, you made a dream come true for us! Thank you from the bottom of our hearts (and stomach!). You deserve to win awards for your amazing recipes.
Jojo, if I could do a backflip, I would, because your comment brings me so much joy! I love that your kiddos can share the same sweet treat ❤️ thank you so much for the kind compliments!
Hi. The ice cream tastes a bit bitter is it bcoz of oats as I can feel the taste of oats
Hi Karishma,
I suggest toasting the oats and sunflower seeds (or use roasted sea flower seeds). I sm not quite sure what you mean by “feel the taste”—- just want to make sure the ice cream is completely blended until smooth (so ingredients are completely broken down and creamy)
Wowza!!!!! I cannot eat cashews OR coconut, so ive been searching for a vegan ice cream that is creamy and easy. THIS IS IT! Cannot wait to make it again (the first batch is long gone 🙂
Thanks!
SO glad to have found you! It was your pumpkin seed tofu that brought me to your website…
Ive got histamine intolerance and was vegan for 12 years before developing this and other sensitivities to almost ALL vegan protein – Soy, cashew, almond, peanut, lentils, all pulses, sunflower seed. It’s really difficult to navigate with as almost all ready-made vegan food has some allergen of mine in it.
However, I am hopeful… I just made the Pepeta tofu and can’t wait to cook with it!
Question: Is there a possible substitute for sunflower seeds for this ice cream recipe?
Thanks so much!
Hi Clover Honey! I’m so glad you found my site, too! Since you can eat pepitas, you can definitely use those as a substitute here. Either raw or toasted. Hemp hearts will also work (I have a hemp heart strawberry ice cream on the site, too) ????
Jamais entendu parler.. A tester mais plus je tout mixer dans le blinder ou pas . Merci pour cette recette
This is outstanding! I ended up letting my oats and sunflower seeds soak (got distracted –toddler!) so it was very easy to break everything down in my old (not high speed) blender. I love how inexpensive this is to make but such wonderful results, and healthy too! My toddler loved it, also!
I am so happy that you and your little one like the recipe, Leah!
Hi Camilla. This sounds good and I plan to try it as all your recipes are a hit in this house :-). When you get a chance, if you could update the storage amount it would be good as in the main recipe you say 3 mos. and in the earlier description area you say 2 weeks.
Question for you. Do you think if I use the lightest pure maple syrup (“golden”) that I’d be able to taste maple? I’ve never used it in anything before because I really don’t like the taste of maple. Having said that, my exposure is from childhood processed syrup. I did just buy some of the golden real stuff bc so many recipes call for it but I don’t want to wreck this ice cream by using it. I know coconut sugar would be a safer choice for taste, but I haven’t used it since it’s not officially allowed on the version of WFPB that I follow.
Any insight you have would be appreciated!
Hi Diane,
I am so glad that you are enjoying my recipes! Thank you for catching my error with the storage time! It is definitely 3 months, not 2 weeks. I have updated the post.
Yes, you can definitely use a light maple syrup. I do not think you will get maple flavor, especially after adding vanilla extract. I love to use roasted sunflower seeds when I make this (they add a rich, toasty flavor). The flavor will definitely mask any hint of maple. Cheers!
Thanks much Camilla for the input. I’ll use the roasted sunflower seeds as you suggest!
You are welcome, Diane!
Thanks again Camilla. I tried this over the weekend and you’re right, I didn’t taste maple at all – yay! It has a very nice “mouth-feel” that I didn’t get in my primal days when I made ice cream with full-fat whipping cream. It was very tasty and hubby and I both enjoyed it.
One weird thing that came up was after blending my mixture was much more watery looking than yours. I used refrigerated water – I don’t know if that affected it but I did weigh the oats and sunflower seeds so I know I had enough and was careful with the water. Maybe my maple syrup was too thin–some reviewers of the organic golden one I bought complained about that. Anyway, I ended up adding half-again the amount of oats and sunflower seeds and then it looked like yours. I had it in the fridge overnight and then the ice cream maker (“ICM”) made it firm enough to eat. Because of my additions I had a little too much for the ICM so I poured two helpings into glass dishes with unsweetened chocolate chips and froze those separately. Definitely no downside to that!
I look forward to trying different flavor variations with this as well as your other ice creams.
Diane, thank you for pointing this out. My error! I have corrected the water. Embarrassed, it came with one of my typing edits . All good, and cheers to you for making the correction AND letting me know ❤️ so glad you like the ice cream!