Step 1

If using an ice cream maker with a removable canister, be sure to place the canister in the freezer at least 24 hours in advance. Also note that the ice cream mixture needs time to chill before churning (about an hour), and the churned ice cream needs about 3 to 4 hours in the freezer to reach a firmer, scoop-able consistency.

Step 2

In a small sauce pan, simmer the oats in 1 cup of the milk until soft, about 10 minutes. Transfer to a bowl to cool.

Step 3

In a high-speed blender, combine the dates, seeds or cashews, and 1 cup of milk. Blend on high until creamy. Add the oatmeal, vanilla, salt, and remaining 1¼ cups milk. Blend again until completely smooth. Taste and add cinnamon and an extra pinch of salt, if desired. Refrigerate until cold.

Step 4

Churn the mixture according to the instructions for your ice cream maker. At this point the ice cream will be like soft serve. Enjoy now, or transfer the ice cream to a freezer-safe container (or individual serving-size containers), cover, and freeze for 3 to 4 hours. Once fully frozen, let soften for a few minutes before serving.