Step 1

If using an ice cream maker with a removable canister, be sure to freeze the canister at least one day before you plan to make ice cream. Also note that the ice cream mixture needs time to chill before churning (at least an hour), and the churned ice cream needs about 3 to 4 hours in the freezer for a firmer, scoopable consistency.

Step 2

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

Step 3

In a blender combine the remaining 2 cups of milk and the cashews. Blend on high until completely smooth. Add the cooled oatmeal, maple syrup, vanilla, salt, and gin/vodka, if using, and blend again. Refrigerate until cold.

Step 4

Churn the mixture according the instructions for your ice cream maker. At this point the ice cream will be softer than a typical soft serve consistency. Transfer it to a freezer-safe container, cover, and freeze for about 4 hours.

Step 5

Around the 4 hour mark, and definitely once the ice cream has been in the freezer longer, it will be too hard to scoop right away. It's important to let the ice cream soften at room temperature for about 15 minutes before serving.