I have betrayed my trusty coconut milk today and have used oats instead to make this creamy ice cream.
I still uphold that coconut milk is the best for making ice cream but couldn’t resist experimenting with oats too and loved the result of this Oat Raisin Cookie Dough flavour.
The great thing about this treat is it’s completely fruit-sweetened. The raisins not only provide flavour but the subtle sweetness of the ice cream too.
Although, if you prefer something extra sweet, a bit of coconut sugar or brown sugar is a beautiful addition.
I will say that this ice cream doesn’t scoop as well straight from the freezer as my other ice creams, although it’s always an issue with homemade ice cream anyway.
So I recommend leaving it at room temperature for 30 minutes before serving and using a scoop dipped in hot water to serve.
Alternatively, serve it straight from the ice cream maker as soft serve!
Vegan Oatmeal Raisin Cookie Dough Ice Cream
Oatmeal raisin cookie in ice cream form! Vegan, fruit-sweetened and healthy enough for breakfast.
Ingredients
- 4 tbsp vegan butter, I used Vitalite
- A pinch of salt
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 75 g / 3/4 cup oats
- 115 g / 3/4 cup raisins, soaked for an hour
- optional 4 tbsp coconut sugar or brown sugar*
- 500 ml / 2 cups + 2 tbsp almond milk
- optional 1 or 2 tbsp vodka - to keep the ice cream freezing too hard
Instructions
- Melt the butter in a small saucepan and stir in the salt, oats, cinnamon vanilla and oats. Sitr on a low heat for a minute to combine.
- Pour the mixture into a blender, along with the raisins, coconut sugar and alcohol (if using), and almond milk. Blend until smooth.
- Chill the mixture overnight.
- Churn the ice cream according to your ice cream machine's instructions and either serve straight from the machine, freeze for a couple of hours and serve or freeze overnight and allow to soften at room temperature for 30 minutes before serving.
- Delicious served with a granola topping!
Notes
*I find the raisins provide enough sweetness but if you want to make it sweeter, you can add more sugar.
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Wow! I absolutely need this! What an awesome idea to use oats. :-) Can’t wait to give this a try.
This looks amazing! I have a chocolate ice cream where I use oats too and you are so right, it gives amazing texture. I’m not a fan of all coconut ice cream, way too hard, I always use it in combo with nuts or something else now! Beautiful ice cream!
Oh my gosh my mouth is watering! I love all those flavors!!! Sounds totally awesome, I have to try this.
This exact ice cream flavor has been on my bucket list for I don’t know how long. But your version is so different from what I was imagining and sounds amazing!
I use oats in my smoothies all the time and have done a few ice cream experiments with them too! They are awesome! I love the thickness they add and the nutritional benefit for sure. This sounds like an awesome ice cream flavor!
You made my favorite cookie into a creamy bowl of yum, this is brilliant! I love the use of oats in ice-cream, I have tot try this! Don’t mind if I crumble up a cookie on top too :)
I totally agree, coconut milk is not easy to scoop after it’s frozen. But this looks like it’s worth the wait.
Ooo oats in an ice cream recipe, I’m intrigued! Looks and sounds delicious :) I have an ice cream maker but have never used it haha! I think it’s about time I make use of it :P
This is such a great idea, Aimee! I love that you added oats and raisins! Oatmeal raisin cookies are my favorite and so is ice cream so now I get to enjoy two in one :)
The best of both worlds!
Goodness I am so exited about this recipe! I’m totally digging the idea of using oats to make it creamy. Pinnnnning :)
Thank you Erin!
Oh my, that looks so good!! The textures looks perfect!
Thanks Jenn! The oats make it so creamy :-)
Ooh this looks very interesting! I’ve never seen an oat ice cream before, but this looks delicious! :D
Thanks Sarah, It gives a really delicious texture :-)
Ooh I love this creative spin on cookie dough! I usually only see chocolate chip.
Thanks Becky!
This looks delicious! Definitely going to have to give this a go. I’ve been searching for a good almond milk ice cream recipe for a while now! :)
Thanks Kathryn :-) Yes, almond milk isn’t used much in ice creams because it’s too low fat to get a creamy texture. But pairing it with oats and vegan butter makes it perfect!
Hi,
This recipe sounds delicious! Just wondering, if I don’t have an ice cream churner is there something else I can do?
Thanks
Hi Susan! You can whip the mixture using a stand mixer or whisk then freeze for 30 minutes, whisk again, freeze and repeat for approximately 3 hours until you have a mixture that looks like thick ice cream. It’s a bit more work but it does work faily well :-) Hope that helps