4 Ingredient Vegan Oat Ice Cream (no cashews, no coconut milk)
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.
Servings: 7 (1/2 cup) servings
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.
Notes
Why Alcohol is Included as an Optional Ingredient: A small amount of alcohol helps the ice cream to remain maintain a creamy texture and prevents the ice cream from freezing so solidly. The ice cream is till delicious without the alcohol!
Storage: Store the ice cream in an airtight container in the freezer for up to 3 months.
Sunflower Seed Substitution: An equal amount of raw cashews can be used in place of the sunflower seeds.
How to Freeze Faster: The depth of the container will make a difference as to how fast the ice cream will freeze (i.e., shallower=faster, deeper=slower). So to freeze more quickly, place in a shallow dish.
Sugar Options: An equal amount of natural cane sugar. regular granulated sugar, brown sugar, or maple syrup can be used in place of the coconut sugar.
Nutrition
Serving: 1serving | Calories: 203kcal | Carbohydrates: 25g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 1104mg | Fiber: 3g | Sugar: 15g