Chestnut Oatmeal Vegan Ice Cream

It’s summer time! Omg, you guys have no idea how excited I am about this one. I’ve wanted to make ice cream for so long, and I’ve finally perfected a recipe: Chestnut Oatmeal Ice Cream (it’s vegan too).

I got my inspiration for this recipe from Feasting on Fruit. She will probably never see this, but I absolutely (fricken’) love her work!! Everything she makes is just so perfect I want to pull it out of the screen and eat it!

I’ve never really made ice cream before so I’ve never taken pictures of it either. I have no idea how to make the ice cream look nice… Sorry. Anyway, just know that is tastes absolutely amazing. You just have to try it.

So, all the vegan ice cream recipes I’ve found have use coconut milk or bananas (like this one Baby Banana Nice Cream). I wanted to find a different way to make it. I used cashew milk in this recipe, but soy milk will work too. The dates not only sweeten but also bind the entire thing together. The oatmeal also provides a starch for the cashew milk to freeze on creating a more creamy texture. Everything in this recipe has an important role so other than using soy milk instead of cashew milk, there are no substitutes.

For this recipe, I adapted Feasting on Fruit’s recipe to incorporate chestnuts and cashew milk. The flavor is almost like graham crackers crushed into vanilla ice cream. I mean, it is really amazing the way oatmeal can provide such a nutty and toasty base for the chestnuts to shine.

Since it’s very close to summer break, ice cream seemed super appropriate. If you try this recipe, please let mw know how it goes.

5 Word Summary:

Chestnut

No coconut or bananas

Naturally sweetened

Creamy

Vegan

5 from 1 vote
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Chestnut Oatmeal Vegan Ice Cream

This vegan ice cream is unlike the rest; it doesn't have coconut milk! The chestnuts and oatmeal combine very well making for an awesome flavored ice cream.

Vegan, dairy-free, gluten-free, and oil-free.

Course Dessert
Cuisine American
Keyword cashew milk, chestnut, ice cream, oatmeal
Prep Time 5 minutes
Freezing time 2 hours
Total Time 2 hours 5 minutes
Servings 3 cups
Calories 200 kcal

Ingredients

  • 2 cups cashew milk 1
  • 1 cup rolled oats
  • 1/2 cup roasted chestnuts 2
  • 6 pitted Medjool dates
  • 1 tsp vanilla extract

Instructions

  1. In a blender, combine all the ingredients. Leave some chestnuts out if you want to mix in chunks. Otherwise blend them all.
  2. Place in a tupperware making sure that enough space remains so that mixing it is easy. If you have an ice cream maker, pour it into the bowl and follow the machine's instructions.
  3. Cover and place in the freezer. Make sure to mix it every 30 minutes or so. This way, the ice cream will be creamy and not an ice block.
  4. This freezing/mixing process only takes around 2 hours to create soft serve and a bit longer for a firmer consistency. Enjoy!

Recipe Notes

  1. Soy and coconut milk work as well. Almond milk is too watery.
  2. For the chestnuts, either roast them in the oven or steam them. Check the links out for specific instructions.

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