Description
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.
Nutrition
- Serving Size: 1/2 cup
- Calories: 190
- Sugar: 13g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
