This cinnamon, apple and oat milk ice creamy is so creamy and delicious, its just like your favourite bowl of porridge but better! Ice cream for breakfast anyone?
The flavours in this ice cream are inspired by my apple crisp recipe and a warming bowl of creamy, delicous porridge. I've made several dairy free ice creams but challenged myself to make an oat milk ice cream. Could I make it as creamy? Would is be delicous? In a word Yes! I am delighted with how well this recipe turned out, to the point is has become my new favourite vegan ice cream. I hope you enjoy it as much as I do!
Cinnamon: I use regular ground cinnamon in this recipe.
Apples: I use Jazz apples in this recipe. I love the sweet, crisp crunchiness of them. I prefer using red apples rather than green which can be a little sour but use what you can get. You can always add a little more sugar if you need to.
Oats: rolled oats are best for this recipe. They roast up beautifully. You could try using steel cut or quick oats, however I haven't tested the recipe with these varieties and it may affect the texture of your ice cream. Quick oats in particular may make the ice cream to thick.
Oat milk: available from supermarkets and health food stores. You could also make your own using a recipe such as this one by The Healthy Kitchen.
Cashews: I use un roasted cashews here so as not to compete with the flavour of the oats. Cashews give much needed fats and creaminess to this recipe. I have not tried this recipe with other nuts and you may not get the same creaminess, but let me know if you try it.
Castor sugar: regular white sugar is fine. You could substitute with the same amount of brown sugar but it may compete with the oat flavour. I don't recommend using powdered sugar. I have not made this recipe with sugar substitutes.
Brown sugar: I use this in the oat topping which is optional and in the apples. You can substitute with regular white sugar if you wish.
Refined coconut oil: also known as expelliar coconut oil. This type of coconut oil gives a neutral taste a small with no strong coconut flavour left. You could unrefined coconut oil but it will likely compete with the oat flavour and may overwhelm it.
Non dairy margarine: if you want to keep things diary free use non dairy margarine or spread, other wise you could use butter if you prefer.
Optional: a shot of 40% neutral alcohol such as vodka. This helps lower the freezing point of the ice cream and keep in scoopable. You can try substituting with 1/2 tablespoon of glucose syrup or leave it out all together. Your ice cream will set firmer but it will still taste delicious!
How to make cinnamon, apple and oat ice cream
To make the ice cream
Pre heat the oven to 350°F (180°C) Spread oats onto a tray and bake for five to ten minutes until golden brown, watching carefully to make sure they don't burn.
Add toasted oats and oat milk to a saucepan. Bring to the boil then simmer for 20 minutes, stirring frequently to make sure it doesn't stick to the bottom of the pan. Allow to cool then strain using a metal strainer. Do not use a cheese cloth as pictured, the mix will be to thick! (I learnt this the hard way). You will need to work at the oats to get the milk through the strainer with a spatular to the back of a small plastic cup works well. The milk that strains through with be a lovely thick, creamy texture.
Peel, core and chop apples. Add to a frying pan with non dairy margarine and panfry on a medium heat until soft and starting to caramelise. Add sugar and ground cloves and heat for a few more minutes until sugar is dissolved. Allow to cool. Set aside about 1/4 of the apple mix to top the ice cream with. Blend remaining apple mix in a food processor or the chopping bowl of an immersion blender until fairly smooth. You may need to scrap down the sides. Do not add any water to make blending easier, you will introduce to much water into the ice cream.
Measure the coconut oil. If the coconut oil is solid melt it in the microwave for a few seconds until runny. Add the cashews to a food processor or the chopping bowl of an immersion blender. Blend until fine bread crumb consistency. Add the coconut oil and blend for several minutes until smooth and no longer gritty. You may need to stop and carefully scrap down the sides to ensure even blending.
Add the cashew oil mix to the oat milk mix and blend well using an immersion blender. Add sugar, salt, cinnamon, vanilla essence, blended apple and mix well. Refrigerate for at least four hours or until well chilled. If using, mix in alcohol just before churning.
Put your ice cream storage container into the freezer to chill. If using a self churning ice cream machine turn it on ten minutes before churning to chill, other wise take the churning bowl out of the freezer just before churning.
Churn the ice cream. It will be the consistency of soft serve when done. Transfer to chilled container and freeze until firm or overnight.
To make the crunchy oat topping
Pre heat the oven to 350F (180C). Melt non dairy margarine in the microwave for a few seconds until runny. Add melted butter and brown sugar to oats for topping and mix well. Spread out on a baking tray and bake for approximately ten minutes until golden brown and starting to crisp up. Turn off oven and allow to cool completely for maximum crunch. Transfer to an air tight container to store until needed.
Scoop from the container into a bowl, top with saved caramelised apple and crunchy oat topping. So good you could eat it for breakfast!
This ice cream will keep in a airtight container in the freezer for up to a month, after which it will still taste delicious, but may become a little icy over time.
Looking for more yummy dessert recipes?
Why not try making
- Apple crumble (apple crisp)
- Easy apple popsicles
- Apple Upside Down Cake by A Baking Journey
- Cinnamon Panna Cotta by Marcellina in Cucina
- Spiced Rum with Maple Apple Pie by Jamie Eats
Cinnamon, apple and oat milk ice cream
- ice cream churner
- food processor or immersion blender with chopping bowl attachment
- immersion blender
For the ice cream
- 1 cup (100gms) rolled oats
- 3 & 1/2 cup (875 mls) oat milk
- 2 cups (300mgs) raw cashews
- 1/4 cup (55gms) refined coconut oil
- 1 teaspoon vanilla essence
- 1 pinch salt
- 1/2 cup (120gms) castor sugar
- 4 medium (1.6lbs/750gms) apples
- 2 tablespoons (30gms) non dairy margarine
- 1/4 teaspoon ground cloves
- 1 shot (30mls) neutral 40% alcohol such as vodka *optional
- 3/4 cup (75gms) oats
- 1 tablespoon brown sugar
- 2 tablespoons (30gms) non dairy margarine
To make the ice cream
- Pre-heat oven to 350°F (180°C)
- Spread out oats for ice cream on a baking tray in a thin layer. Bake for approximatly five to ten minutes until golden brown. Do not let the oats burn or you ice cream will be bitter.
- Add oat milk and toasted oats to a small saucepan. Bring to boil then simmer for about 20mins until mix starts to thicken.
- Turn off and allow mix to cool. Strain mix using a sieve. You will need to work the oat milk mix using a spatular or similar. The strained oat milk mix will be very thick and creamy (do not use a cheesecloth, the mix will be to thick)
- Refrigerate oat milk mix while making the rest of the base.
- Add cashews to a food processor or the chopping bowl of an immersion blender. Blend cashew nuts until bread crumb consistency forms.
- Measure coconut oil and melt to make runny (easiest in a microwave)
- Add coconut oil to cashew nuts and blend for several minutes until smooth and no longer gritty.
- Add cashew oil mix to oat milk mix. Blend well with an immersion blender.
- Add vanilla and salt, blend well. Refrigerate while making apple mix
- Peel, core and slice apples.
- Add to frying pan with marge. Cook apples untill soft and starting to carmalize.
- Add sugar and cloves, cook until sugar is well mixed in.
- Allow apple mix to cool. Set aside 1/4 of apple mix for ice cream topping
- Put rest of apple mix in a food processor and blend until smooth fairly smooth
- Mix blended apple into ice cream base.
- Chill mix for at least four hours until very cold.
- Put your storage container into the freezer to chill.
- If using a self churning ice cream machine turn it on ten minutes before churning to chill, other wise take your churning bowl out of the freezer just before churning.
- If using, stir in alcohol just before churning base.
- Churn the ice cream. It will be the consistency of soft serve when done.
- Transfer to storage container and freeze for at least four hours or until set.
To make the oat topping
- Pre heat the over to 350°F (180°C)
- Melt dairy free butter. Mix into oats with sugar.
- Spread oat butter and sugar mix out onto a baking tray. Bake for ten minutes until golden brown and starting to go crunchy. Turn oven off and allow to coo completely for maximun oat crunch.
- Once cool add to an airtight container to store until needed.
- Scoop the ice cream into a bowl. Top with caramelised apple mix and oat topping if using. Dig in and enjoy! So good you could eat it for breakfast!