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Oatmeal Ice Cream with Maple Rum Raisin Sauce

I don’t remember what first made me think, “I bet Oatmeal Ice Cream would be good,” because rational thought ceased to exist the minute I put this lusciousness into my mouth.

It’s creamy oatmeal with a hint of cinnamon & nutmeg—only it’s the cool and decadent city cousin not the old-fashioned, warm-hearted country cousin. That’s why it’s topped with Maple Rum Raisin Sauce instead of warm milk and brown sugar.

Still, it’s like a big bowl of the warm stuff—sweet, creamy and lightly spiced—only cold and refreshing. And, creamy. Oh yeah…I already said creamy. Twice. But it is and that’s so very nice.

You’re probably going to want to share it with the kids—minus the boozy sauce. OK, OK. They’re going to beg you to share it with them and you’ll give in because there will finally be a little quiet in the house since their mouths will be working on this ice cream and not on their rendition of Screaming Broccoli. Just don’t tell them it’s got some redeeming nourishment or you’ll blow your chance to eat yours in peace.

♫ I scream. You scream. We all scream for ice cream. ♫

I’m a big fan of  Mojito Mint Chip, Lemon Basil, and my all time favorite—Very Chocolate Gelato.

More gluten-free, dairy-free ice creams to scream about—or just eat:

Maple Roasted Banana Ice Cream - Gluten Free Goddess

Almond and Hemp Milk Strawberry Frozen Yogurt - Lexie’s Kitchen

White Nectarine Ice Cream - The Whole Life Nutrition Kitchen

Mint Chip Ice Cream - Diet, Desserts and Dogs


Oatmeal Ice Cream with Maple Rum Raisin Sauce

Oatmeal Ice Cream

Inspired by Oatmeal Ice Cream by Bruce Weinstein


Combine in a medium saucepan and bring just to a boil:

1 ¼ cups unsweetened hemp milk


Carefully add to the milk:

1/3 cup GF rolled oats

¼ teaspoon salt

¼ teaspoon cinnamon

Pinch of nutmeg

½ teaspoon vanilla


Reduce to a simmer and cook, stirring constantly, until the oatmeal is thick and creamy—about 10 minutes.


Meanwhile combine in a mixing bowl:

1/3 cup sugar

1 tablespoon brown sugar

1 teaspoon arrowroot or corn flour


Slowly add the dry ingredients to the hot oatmeal mixing until the sugar is dissolved.


Allow the mixture to cool a few minutes and stir in:

1 ¼ cups coconut milk, full fat


Chill in the refrigerator in a covered glass or ceramic bowl overnight or long enough (maybe 4-6 hours) for it to become very cold.


Stir the chilled mixture, and if desired add about ¼ cup golden raisins. Process in your ice cream maker according to the manufacturer’s instructions.

This recipe makes about a pint and half of ice cream.

Rum Raisin Sauce

Place equal parts maple syrup and dark rum—4 ounces each—in a small saucepan. (Makes enough for about four servings.)

Add about 1/3 cup golden raisins.

Bring to a simmer over medium heat stirring constantly until the sauce reduces by half.

Cool until just warm and pour over the cold ice cream.

If the sauce has reduced too much (meaning it’s too thick) you can stir in additional rum, a teaspoon at a time, until the desired consistency in reached. Of course this is not a sauce for the kidlets!


« Maple Marshmallow Creme Filled Whoopie Pies (Gluten-free) | Main | Simple Summer Squash & Bean Soup »

Reader Comments (16)

This sounds amazing! However, hemp milk is not normally something I keep on hand. Do you think almond milk or rice milk would yield similar results?

Sep 15, 2010 | Unregistered CommenterApril L.

April - Hemp milk has a nice creamy consistency--I think very similar to almond milk so I'd go with that one. You'd probably get a nice result with rice milk but it wouldn't be as creamy. You might even be able to use all coconut milk. I would certainly experiment with them--I don't think you'd get a bad result but subbing the milks could possibly slightly change consistency or flavor. Let me know if you try it.

Sep 15, 2010 | Registered CommenterNancy Kohler

What a perfect treat for Fall. I love the flavors you have goin' on. Beautiful photographs. Let me grab my spoon!

Sep 16, 2010 | Unregistered CommenterKarina

Just beautiful and the photos are so romantic! Can't wait to try will be the perfect ending of an Autumn meal!

Sep 16, 2010 | Unregistered Commenterwenderly

What a wonderful fall treat! I'd love a big scoop of this over some warm apple pie!

Sep 16, 2010 | Unregistered CommenterTracy

Karina - It's perfect for this kind of transition season.

Wendy & Tracy -- thanks! I'm pretty sure you are both not dairy-free so you can sub regular milk for the hemp and heavy cream for the coconut milk. I love the apple pie (warm!) idea! Enjoy.

Sep 16, 2010 | Registered CommenterNancy Kohler

Okay, so this can totally pass for a breakfast food. Fruit, non-dairy, a healthy dose of oats. I am in! What a great idea. Gorgeous pic too!

Sep 16, 2010 | Unregistered CommenterMaggie

Maggie - I wholeheartedly agree! And, I like how you think.

Sep 16, 2010 | Registered CommenterNancy Kohler

I can taste this just reading the recipe! And even if I did have kids, I would not share it with them. This just looks too good! ;)

Sep 16, 2010 | Unregistered CommenterRicki

This looks so wonderful and I applaud your idea of an oat based ice cream. There is still the vaguest hint of summer left here in the UK so I will endeavour to make a batch of this, yum! p.s loving the neutral palate photograph, lovely textures.

Sep 17, 2010 | Unregistered CommenterPippa

Waw!! What a stunning Gf oats ice cream!

Maple + rum + raisin those flavours go so well together!

Lovely food!

Sep 17, 2010 | Unregistered CommenterSophie

In Scotland, where I lived for four years, they have the BEST oatmeal ever!! I always wanted to make it into some kind of creamy dessert, but never thought of icecream. I can't wait to try this!!!

Sep 18, 2010 | Unregistered CommenterThe Cooks Next Door

I am such a sucker for icecream! The ones you make at home are so much tastier than anything else you can buy. Definately on my to do list!

Sep 18, 2010 | Unregistered CommenterInTolerant Chef

Oh wow! Ben & Jerry may be knocking on your door to buy rights to this recipe : ) This looks divine!

Sep 18, 2010 | Unregistered CommenterLexie

This recipe literally makes my mouth water.. over and over and over..
I need to make it ..SOON.
thank you for sharing :)

Sep 28, 2010 | Unregistered CommenterBrittany

I made this a couple of days ago and it's already gone! I blended the whole mixture after cooking because I wasn't sure if there would be little oat pieces and I wanted it to be smooth. And I had it with a tart cranberry sauce spooned over the top. It was so good! It was really rich and creamy and probably the closest texture to store-bought ice cream I've ever made-- thank you!

Kelsey -- I love the idea of blending the mixture...and perfect with the cranberry sauce. Great idea. -Nancy

Nov 21, 2011 | Unregistered CommenterKelsey
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