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Vegan Vanilla Ice Cream

Vegan vanilla ice cream  – this rich and creamy vanilla bean ice cream is made with NO coconut meaning it has a pure, unadulterated vanilla flavour. It is rich, creamy, silky smooth and absolutely delicious. The secret ingredient is oats!
Course Dessert
Cuisine vegan
Keyword ice cream
Prep Time 10 minutes
Cook Time 10 minutes
Soaking And Freezing Time 8 hours
Total Time 8 hours 20 minutes
Servings 10 people
Author Domestic Gothess


  • 150 g (1 cup) unroasted cashews
  • 25 g (¼ cup) porridge oats
  • 800 ml (3 ⅓ cups) unsweetened non-dairy milk (soy is best)
  • 45 g (1 ½ oz) cocoa butter OR 3 Tbsp melted refined coconut oil*
  • 160 g (¾ cup) caster (superfine) sugar (granulated is also fine)
  • ¼ tsp xanthan gum (optional)
  • 1 Tbsp vanilla bean paste or the seeds from 2 vanilla pods
  • ¼ tsp salt
  • 2 Tbsp vodka (optional)


  • Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze.
  • Soak the cashews; either cover them with plenty of boiling water and leave to soak for 1 hour, or cover them with cold water and leave to soak overnight.
  • Place the porridge oats in a saucepan with half of the milk and bring to a gentle simmer. Cook for about 10 minutes, stirring often to prevent the bottom from catching, until the oats are very soft.
  • Drain the soaked cashews well then place them in a blender with the other half of the milk and blitz until smooth.
  • Melt the cocoa butter or coconut oil in short bursts in the microwave. Add it to the blender along with the oat mixture, caster sugar, xanthan gum (if using), vanilla, salt and vodka (if using). Blend well until completely smooth.
  • Pour into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.
  • Once the mixture is thoroughly chilled, give it a whisk then pour it into your ice cream maker and churn according to the manufacturers instructions until it reaches soft serve consistency.
  • Transfer the ice cream to a freezerproof container and freeze for about four hours before serving. Once fully frozen the ice cream will be quite solid straight out the freezer, let it warm up at room temperature for fifteen minutes before scooping.


  • *Cocoa butter gives the ice cream a hint of white chocolate flavour whereas refined coconut oil doesn't impart any flavour. You can omit the fat if you want but the ice cream wont be quite as creamy.
  • See post above for instructions if you don't have an ice cream machine.