Thank you so much for being here! If you’re looking for a dairy-free frozen treat that’s just as creamy and satisfying as traditional ice cream, you’ve landed on the perfect recipe. This Oat Milk Ice Cream is rich, smooth, and made with simple, wholesome ingredients. It’s completely vegan and endlessly customizable — and the best part? No one will believe it’s dairy-free!
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What Is Oat Milk Ice Cream?
Oat Milk Ice Cream is a creamy, non-dairy frozen dessert made using oat milk as a base instead of heavy cream or dairy milk. It’s blended with natural sweeteners, flavorings, and often a thickener (like coconut cream or nut butter) to replicate that luscious texture you expect from ice cream.
Whether you’re vegan, lactose-intolerant, or just oat-milk-obsessed, this treat is everything you need it to be: indulgent, easy, and totally plant-powered.
Why You’ll Love This Oat Milk Ice Cream Recipe
- ✅ 100% dairy-free and vegan
- ✅ Just a handful of ingredients
- ✅ No weird gums or additives
- ✅ Customizable with mix-ins and flavors
- ✅ No ice cream maker required (no-churn option included!)
What Does Oat Milk Ice Cream Taste Like?
Oat milk brings a subtle, slightly nutty sweetness and smooth texture to this ice cream. It’s naturally mild, which makes it perfect for flavor pairings like vanilla, chocolate, peanut butter, or cinnamon. The result? A silky-smooth ice cream that doesn’t feel like a compromise.
Health Benefits of Oat Milk Ice Cream
It’s still dessert — but here’s why it’s a smarter choice:
- 🌾 Oats are naturally high in fiber
- 🥥 Coconut cream adds healthy fats
- 🍯 You control the sweetness and quality of ingredients
- 🌱 Vegan, cholesterol-free, and suitable for many dietary needs
Ingredients
- 2 cups oat milk (unsweetened or lightly sweetened)
- 1 cup full-fat coconut cream (for creaminess)
- ½ cup maple syrup or agave (or sweetener of choice)
- 1½ teaspoons vanilla extract
- Pinch of sea salt
Optional Add-Ins:
- ½ cup dark chocolate chunks
- Swirl of peanut butter or almond butter
- Toasted coconut or chopped nuts
- Fresh berries or caramel sauce
Tools You’ll Need
- Blender or whisk
- Saucepan (if heating the base)
- Loaf pan or freezer-safe container
- Ice cream maker (optional)
- Airtight storage container
Ingredient Substitutions & Variations
- No coconut cream? Use soaked cashews or almond butter for richness
- Add spice: A pinch of cinnamon or nutmeg adds warmth
- Make it mocha: Add 2 tbsp espresso + cocoa powder
- Low sugar option: Use monk fruit sweetener or reduce maple syrup
How to Make Oat Milk Ice Cream (Step-by-Step)
Step 1: Blend the Base
In a blender, combine oat milk, coconut cream, maple syrup, vanilla, and salt. Blend until smooth.
Step 2: Chill
Transfer the mixture to a bowl, cover, and refrigerate for at least 2–4 hours, or until thoroughly chilled.
Step 3: Churn or Freeze
- If using an ice cream maker: Pour in the chilled mixture and churn according to the machine instructions.
- No-churn method: Pour into a loaf pan and freeze. Stir every 30–45 minutes for the first 2–3 hours to break up ice crystals.
Step 4: Add Mix-ins
In the final churn or stir, fold in your favorite add-ins like chocolate chips or fruit swirls.
Step 5: Freeze
Transfer to a container and freeze for 4–6 hours or overnight until firm.
What to Serve With Oat Milk Ice Cream
- Fresh berries or fruit compote
- Warm brownies or vegan cookies
- Drizzle of chocolate or caramel
- Granola or crushed nuts for crunch
- Coffee shot for an oat-milk affogato
Tips for Creamy, Smooth Results
- Use full-fat coconut cream for richness
- Chill the base thoroughly before churning
- If no-churn, stir diligently in the early freeze phase
- Let sit 5–10 minutes at room temp before scooping for perfect texture
- Add mix-ins only when the ice cream is partially frozen for best distribution
Storage Instructions
- Store in an airtight container in the freezer
- Best enjoyed within 1–2 weeks
- Place a sheet of parchment paper on top to prevent ice crystals
General Info
- Prep time: 10 minutes
- Chill time: 4–6 hours
- Yield: About 1 quart
- Servings: 6–8 scoops
Frequently Asked Questions (FAQ)
Can I use store-bought oat milk?
Yes! Look for unsweetened and minimal ingredient oat milk for the best flavor and texture.
Is this gluten-free?
Yes—just be sure your oat milk is certified gluten-free if you’re sensitive.
Can I skip the coconut cream?
You can, but the result will be more icy. Try substituting with soaked cashews or ¼ cup almond butter.
Can I make this sugar-free?
Absolutely! Use a sugar-free sweetener like stevia, monk fruit, or erythritol.
Conclusion: Why This Oat Milk Ice Cream Is Worth the Freeze
Creamy, dreamy, dairy-free perfection — this Oat Milk Ice Cream is a game-changer for anyone craving a cool treat without the dairy. It’s easy, wholesome, and tastes amazing with any flavor twist you love.
You will be going back for seconds. Maybe thirds. No judgment here. 😉
If you loved this recipe, check out:
- No-Churn Peanut Butter Banana Ice Cream
- Coconut Mango Vegan Ice Cream
- Chocolate Avocado Pudding (Frozen Version!)
Tried this recipe? I love seeing your creations! Leave a comment below and tag me on Pinterest or Instagram @easyrecipesteps so I can share your sweet success!
Nutritional Info (Per ½ Cup Serving)
- Calories: 185
- Carbs: 18g
- Sugar: 12g
- Fat: 10g
- Protein: 2g
- Fiber: 1g
This one’s freezer gold, friends! Let’s get blending.
Ingredients
Equipment
Method
- In a blender, combine oat milk, coconut cream, maple syrup, vanilla extract, and sea salt. Blend until smooth.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 2–4 hours until fully chilled.
- If using an ice cream maker, churn according to your machine’s instructions. For no-churn, pour into a loaf pan and freeze, stirring every 30–45 minutes for the first 2–3 hours.
- Once the mixture starts to thicken, gently fold in any optional add-ins like chocolate or nut butter.
- Transfer to an airtight container and freeze for 4–6 hours or overnight until firm.
- Let the ice cream sit at room temperature for 5–10 minutes before scooping. Serve with toppings of choice.