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!
📖 Recipe
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
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
- 75 g / ¾ cup oats
- 115 g / ¾ 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.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 193Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 23mgSodium 78mgCarbohydrates 27gFiber 2gSugar 19gProtein 2g
Jenn says
Oh my, that looks so good!! The textures looks perfect!
Aimee says
Thanks Jenn! The oats make it so creamy :-)
Sarah | Well and Full says
Ooh this looks very interesting! I’ve never seen an oat ice cream before, but this looks delicious! :D
Aimee says
Thanks Sarah, It gives a really delicious texture :-)
Becky Striepe says
Ooh I love this creative spin on cookie dough! I usually only see chocolate chip.
Aimee says
Thanks Becky!
Kathryn says
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! :)
Aimee says
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!
susan says
Hi,
This recipe sounds delicious! Just wondering, if I don’t have an ice cream churner is there something else I can do?
Thanks
Aimee says
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