Everyone seems to be making healthy oat ice cream, so I finally tried it for myself… and honestly, it is such an interesting little frozen treat. It is naturally sweetened with dates, made without heavy cream, and it can even pass as a fun breakfast on a hot morning.
Come join me on Facebook here for easy recipes, cozy bakes, and little kitchen tips from my kitchen to yours.
Watch my Healthy Oat Ice Cream recipe video below to see exactly how I make it. Like the video and subscribe to my YouTube channel here for more easy frozen dessert recipes.
Why you’ll love this oat ice cream
This recipe uses just a few simple ingredients, and no ice cream maker is needed. You blend everything together, freeze it, and give it a few minutes to soften before scooping.
I also love that it feels somewhere between breakfast and dessert. Let’s be honest… a cold scoop of oat ice cream sounds much better than a steaming bowl of porridge when the weather is hot.
The dates add sweetness without refined sugar, while the cashews help make the mixture richer and smoother. A little chopped chocolate gives you small chocolatey bites throughout, which is always a good idea in my opinion.
Texture and flavor
This healthy oat ice cream is thick, creamy, and a little different from traditional dairy ice cream. It has a soft oat flavor, gentle natural sweetness, and a slightly nutty taste from the cashews.
The texture becomes quite firm after several hours in the freezer, so it is best to leave it on the counter briefly before serving. Once it softens, it is much easier to scoop and has a satisfying, creamy texture.
The little pieces of dark or semisweet chocolate are probably my favorite part. They add a bit of crunch and make each scoop feel more like dessert… How can you not love that?
Oat ice cream ingredients
- 1 cup of rolled oats (100 g)
- ¾ cup of cashews (100 g)
- 6 dates, pitted
- ¾ cup plus 1 tablespoon of oat milk (200 ml)
- Dark or semisweet chocolate, chopped, to taste
Note: You can use another milk you enjoy instead of oat milk. Almond milk, soy milk, coconut milk, or regular dairy milk can all work, although the flavor and richness may change slightly.
Equipment you’ll need
- Blender or food processor
- Small bowl for soaking
- Sieve
- Mixing bowl
- Spoon or spatula
- Freezer-safe container or 9×5-inch loaf pan
- Lid or plastic wrap
A strong blender will give you the smoothest result, especially when breaking down the cashews and dates. A food processor can still work, but you may need to process the mixture a little longer.
How to make healthy oat ice cream
Step 1: Soak the cashews
To make this healthy ice cream, start by soaking ¾ cup of cashews in warm water for about 10 minutes. This helps soften them, so they break down more easily and give the mixture a smoother consistency.
Step 2: Blend the oats
While the cashews are soaking, add 1 cup of rolled oats to a blender or food processor. Blend for about 30 seconds, or until the oats turn into a smooth oat flour with no larger pieces left.
Pour the blended oats into a bowl and set them aside for a moment.
Did You Know: Grinding the oats first helps them mix more evenly into the ice cream base. Adding whole oats would leave the mixture much rougher and chewier.
Step 3: Drain the cashews
Now, use a sieve to drain the soaked cashews and leave them there for a few seconds so most of the water can run off. Then, give them a quick rinse under cold water. Let the extra water drain away before adding the cashews to the blender.
Step 4: Blend the cashews
Blend the soaked cashews for about 30 seconds. Keep going until there are no large pieces left and the mixture starts to look smooth and even.
Then, add 6 pitted dates to the blender. Pour in ¾ cup plus 1 tablespoon of oat milk. Blend again until the dates are fully broken down and everything looks smooth and creamy.
Top Tip: Soft dates blend much more easily than dry, firm dates. When your dates feel hard, soak them in warm water for about 10 minutes, then drain them before blending.
Step 5: Add the oat flour
Next, add the blended oats back to the blender. Blend everything together until the oats are fully mixed in and you cannot see any dry flour.
The mixture will become quite thick at this point. It should look smooth and creamy, a little like a soft bowl of porridge. That is the texture you are looking for.
Step 6: Add the chocolate
Scoop all the oat mixture out of the blender and into a mixing bowl. Add your chopped dark or semisweet chocolate, then gently fold it through until the pieces are spread throughout the mixture.
You can skip the chocolate when you prefer to keep the ice cream plain. Raisins or dried cranberries can also be folded in instead, although I personally love the little pieces of chocolate in every few bites.
Step 7: Freeze the mixture
Scoop the mixture into a freezer-safe container or a 9×5-inch loaf pan. Spread it out toward the corners and smooth the top with the back of a spoon or a spatula.
Cover the container tightly with a lid or plastic wrap. Freeze for at least 6 hours, or leave it overnight for a firmer texture.
Top Tip: Pressing plastic wrap directly against the surface can help protect the ice cream from excess air and reduce icy patches during longer storage.
Step 8: Soften and serve
Take the oat ice cream out of the freezer and let it rest at room temperature for about 5 to 10 minutes before scooping.
The exact time will depend on how cold your freezer is. It is ready when a spoon or ice cream scoop can press into the surface without too much force.
Related Recipe: If you enjoyed making this frozen treat, you should try my Greek yogurt ice cream here next. It turns out really smooth and creamy, and you do not even need an ice cream maker to make it.
Healthy Oat Ice Cream With No Sugar or Cream
Hot porridge can wait… this healthy oat ice cream is cold, creamy, and tastes like breakfast decided to become dessert. 🙂
6
servings20
minutes6
hours238
kcal6
hours20
minutesIngredients
1 cup 1 (100 g) rolled oats
3/4 cup 3/4 (100 g) cashews
6 pieces 6 dates
3/4 plus 1 tablespoon cup 3/4 plus 1 tablespoon (200 ml) oat milk
to taste amount to taste dark chocolate, chopped
Directions
- Soak cashews in warm water for 10 minutes, then drain and rinse.
- Blend oats into a fine flour and set aside.
- Blend soaked cashews until smooth.
- Add dates and oat milk to the cashews, blending until smooth.
- Combine blended oats with the cashew mixture and blend until thick.
- Fold in chopped chocolate if desired.
- Transfer to a freezer-safe container, spreading evenly.
- Cover and freeze for at least 6 hours.
- Let it sit at room temperature for 5-10 minutes before serving.
Recipe Video
Notes
- Best Milk Choices: Oat milk gives this ice cream a mild flavor, but almond, soy, or regular dairy milk also work well. If you want an even creamier texture, try using unsweetened coconut milk.
- Keep It Creamy: If the ice cream freezes very hard, let it sit on the counter for 5 to 10 minutes before scooping. This softens it just enough to make serving much easier.
- Blend Until Smooth: A high-speed blender gives the creamiest results. If your blender is less powerful, blend a little longer until you cannot see any pieces of cashew or date left.
- Easy Flavor Ideas: Dark chocolate is delicious, but you can also stir in raisins, dried cranberries, chopped nuts, or a pinch of cinnamon after blending. Keep the mix-ins small, so they freeze evenly.
- Freeze Like A Pro: Cover the surface with plastic wrap before putting the lid on the container. This helps reduce ice crystals and keeps the ice cream smoother while it freezes.
- Soak Firm Dates First: If your dates feel dry or hard, soak them in warm water for about 10 minutes. Drain them well before blending so they mix in smoothly without making the ice cream watery.
- Try Individual Portions: Freeze the mixture in silicone muffin cups or small freezer-safe containers for quicker serving. Smaller portions also soften faster than one large container.
Nutrition Facts
- Total number of serves: 6
- Calories: 238kcal
- Fat: 9g
- Carbohydrates: 36g
- Protein: 7g
Easy ingredient swaps
You only need a few realistic swaps for this recipe.
Almonds can replace the cashews, but they should be soaked longer because they are firmer. Coconut cream can also replace the cashews, although it will give the ice cream a stronger coconut flavor.
Maple syrup or honey can replace the dates when needed. Start with a small amount, blend, and taste before adding more because liquid sweeteners can make the mixture softer.
You can also leave out the chocolate or replace it with raisins, dried cranberries, cacao nibs, or chopped nuts.
Troubleshooting oat ice cream
- The mixture is grainy: Blend it longer. The oats, cashews, and dates all need to be broken down thoroughly.
- The ice cream is too hard: Let it soften at room temperature for 10 to 15 minutes before scooping.
- It is not sweet enough: The sweetness depends on the size and softness of your dates. Add another date next time, or blend in a little maple syrup.
- The mixture seems too thick to blend: Add a small splash of milk, but only as much as needed to keep the blender moving.
- It tastes too strongly of oats: Add a little more chocolate, or use a richer milk such as coconut milk.
How to store it
Keep the oat ice cream tightly covered in the freezer. It is best enjoyed within about 1 to 2 weeks, while the flavor and texture are still at their best.
The longer it stays frozen, the firmer it may become. Just leave it on the counter for a few extra minutes before serving.
Do not thaw and refreeze it repeatedly, as this can create more ice crystals and affect the texture.
Serving ideas
- Serve this healthy oat ice cream in a small bowl or cone, either on its own or with a few extra pieces of chopped chocolate or some fruits or berries.
- For breakfast, try it with sliced banana, berries, granola, or a spoonful of peanut butter. It really does make oats feel a little more exciting… especially on a warm morning.
- For dessert, add chocolate sauce, chopped nuts, or a few fresh strawberries. Simple, cold, and super delicious.
More ice cream recipes
If you enjoyed this healthy oat ice cream, take a look at the other homemade ice cream and frozen dessert recipes below.
- Homemade Matcha Ice Cream Recipe – This creamy matcha ice cream has a smooth texture and the perfect balance of earthy green tea flavor with just the right amount of sweetness.
- Creamy Sugar-Free Ice Cream – This creamy sugar-free ice cream is smooth, satisfying, and naturally sweetened, making it a great homemade dessert with no added sugar.
- 3-Ingredient Oreo Ice Cream – This easy no-churn Oreo ice cream uses just three ingredients to create a rich, creamy dessert loaded with crunchy cookie pieces.
And please leave a comment with any questions about this oat ice cream, either in the comment section or under the YouTube video here. I always enjoy hearing how your recipes turned out, and I will try to respond to every question.