Smooth, creamy texture similar to traditional ice cream
Naturally nut-free and soy-free
Easy to customize with your favorite flavors
Simple ingredients and minimal prep
Lower in saturated fat compared to dairy-based ice cream
Great for people with lactose intolerance
Perfect for kids and adults alike
Can be made with or without an ice cream maker
Delicious and guilt-free indulgence
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Oat milk (full-fat or barista-style for creaminess)
Coconut cream or cashew butter (for richness)
Sugar or maple syrup
Vanilla extract
Salt
Cornstarch or arrowroot powder (optional, for thickening)
Directions
In a saucepan, combine oat milk, sugar (or maple syrup), and salt. Stir over medium heat until the sugar is fully dissolved.
If using, whisk in cornstarch or arrowroot powder until fully combined to help thicken the base.
Simmer the mixture gently for 5–7 minutes, stirring frequently, until slightly thickened.
Remove from heat and stir in coconut cream (or cashew butter) and vanilla extract. Mix until smooth.
Let the mixture cool to room temperature, then chill in the refrigerator for at least 2 hours or until cold.
Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
Transfer the churned ice cream to a freezer-safe container. Freeze for 3–4 hours, or until firm.
Allow to sit at room temperature for a few minutes before scooping.
Servings and timing
This oat milk ice cream recipe yields about 6 servings. Prep time: 10 minutes Cook time: 10 minutes Chill time: 2 hours Churn time: 30 minutes Freeze time: 3–4 hours Total time: approximately 6 hours
Variations
Chocolate Oat Milk Ice Cream: Add cocoa powder or melted dairy-free chocolate to the base.
Berry Swirl: Blend in a swirl of strawberry, raspberry, or blueberry compote before freezing.
Cookie Dough: Mix in chunks of edible cookie dough for a fun twist.
Espresso Flavor: Add a shot of espresso or coffee extract for a rich, bold flavor.
Cinnamon Oat Milk Ice Cream: Stir in cinnamon or chai spice for a cozy flavor profile.
Mint Chocolate Chip: Add peppermint extract and dairy-free chocolate chips.
Salted Caramel: Swirl in dairy-free caramel and a touch of sea salt.
Peanut Butter Swirl: Add a swirl of peanut or almond butter for added richness.
Storage/Reheating
Store oat milk ice cream in an airtight, freezer-safe container for up to 2 weeks. To keep it scoopable and reduce ice crystal formation, press a piece of parchment paper or plastic wrap directly on the surface before sealing. Let the ice cream sit at room temperature for 5–10 minutes before serving to soften slightly. Do not microwave to soften.
FAQs
What does oat milk ice cream taste like?
Oat milk ice cream has a mild, slightly sweet flavor with a creamy texture. The oat milk base is neutral, allowing added flavors like vanilla, chocolate, or fruit to shine through.
Is oat milk ice cream healthier than regular ice cream?
Oat milk ice cream is generally lower in saturated fat and cholesterol, making it a lighter alternative. It’s also suitable for those with dairy allergies or intolerances.
Do I need an ice cream maker?
No, while an ice cream maker improves texture, you can make it without one. Pour the base into a container, freeze, and stir every 30–60 minutes for a few hours to prevent ice crystals.
Can I use homemade oat milk?
Yes, but for best results, use a creamy, well-strained homemade oat milk. Avoid versions that may turn slimy during cooking—strain thoroughly and avoid over-blending.
Can I make it sugar-free?
Yes, you can use sugar substitutes like stevia, erythritol, or monk fruit. Keep in mind that texture and sweetness may vary with alternatives.
Why is my oat milk ice cream icy?
Oat milk has a higher water content than cream, so it can become icy. Using fat like coconut cream and stirring during freezing (if not churning) helps maintain a creamier texture.
What’s the best oat milk to use?
Barista-style oat milk or full-fat commercial oat milk works best for creaminess. Avoid low-fat or watery varieties for better results.
How long does oat milk ice cream last in the freezer?
It stays fresh for up to 2 weeks. After that, the texture may become icier and lose some creaminess.
Can I add mix-ins like chocolate chips or nuts?
Absolutely. Add your mix-ins during the last few minutes of churning, or fold them in before freezing if not using an ice cream maker.
Is oat milk ice cream vegan?
Yes, this recipe is fully vegan as long as you use plant-based ingredients such as dairy-free sweeteners and thickeners.
Conclusion
Oat milk ice cream is a deliciously creamy and versatile frozen dessert that’s perfect for anyone looking for a dairy-free treat. With its smooth texture, simple ingredients, and endless flavor possibilities, it’s a guilt-free indulgence that doesn’t compromise on taste. Whether you’re vegan, lactose-intolerant, or just exploring new dessert options, this oat milk ice cream is sure to become a go-to favorite in your kitchen.
Oat milk ice cream is a creamy, dairy-free frozen dessert made from oat milk and natural sweeteners. It’s a plant-based treat with a smooth texture and neutral flavor that pairs perfectly with various mix-ins and customizations. Ideal for vegans, those with dairy allergies, or anyone seeking a lighter ice cream alternative.
Ingredients
2 1/2 cups full-fat or barista-style oat milk
1/2 cup coconut cream or 1/4 cup cashew butter
1/2 cup sugar or maple syrup
1 1/2 tsp vanilla extract
1/4 tsp salt
1 tbsp cornstarch or arrowroot powder (optional, for thickening)
Instructions
In a saucepan over medium heat, combine oat milk, sugar (or maple syrup), and salt. Stir until sugar is fully dissolved.
If using a thickener, whisk in cornstarch or arrowroot powder and simmer for 5–7 minutes until slightly thickened, stirring frequently.
Remove from heat and stir in coconut cream (or cashew butter) and vanilla extract until smooth.
Let the mixture cool to room temperature, then refrigerate for at least 2 hours until well chilled.
Pour the chilled base into an ice cream maker and churn according to manufacturer’s instructions (typically 20–30 minutes).
Transfer to a freezer-safe container, smooth the top, and freeze for 3–4 hours or until firm.
Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
Use barista-style or full-fat oat milk for a creamier texture.For no-churn method, stir the freezing base every 30–60 minutes to prevent ice crystals.Coconut cream adds richness but can be substituted with cashew butter for a nutty option.Add mix-ins like fruit compote, chocolate chips, or nuts during the last minutes of churning.Press plastic wrap or parchment paper directly on the surface before sealing to avoid ice crystals.
