Why You’ll Love This Recipe
This ice cream is rich and satisfying without using any dairy, making it ideal for vegans or those with lactose intolerance. Oat milk provides a naturally creamy base, while the recipe is simple and easy to customize with different flavors. It requires minimal ingredients and delivers a smooth, scoopable texture that rivals traditional ice cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
oat milk
coconut cream
granulated sugar or maple syrup
cornstarch
vanilla extract
salt
Directions
In a saucepan over medium heat, combine most of the oat milk with the sugar and salt. Stir until the sugar dissolves and the mixture begins to warm.
In a small bowl, whisk the remaining oat milk with cornstarch to create a slurry. Slowly pour this into the saucepan, stirring constantly.
Add the coconut cream and continue cooking, stirring frequently, until the mixture thickens slightly.
Remove from heat and stir in the vanilla extract. Let the mixture cool completely, then transfer it to the refrigerator to chill for at least 2–3 hours.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer to a container and freeze for 2–4 hours until firm. If you don’t have an ice cream maker, freeze the mixture and stir every 30 minutes for a few hours to break up ice crystals.
Servings and timing
Servings: 4–6 servings
Prep time: 10 minutes
Chill time: 2–3 hours
Churn time: 20–25 minutes
Freeze time: 2–4 hours
Total time: approximately 5–7 hours
Variations
You can add cocoa powder for a chocolate version or blend in fruit like strawberries or mango for a fruity twist. Stir in cookie pieces, chocolate chips, or nuts for added texture. For a richer flavor, use brown sugar instead of white sugar, or add a splash of espresso for a coffee version.
Storage/Reheating
Store the ice cream in an airtight container in the freezer for up to 2 weeks. Before serving, let it sit at room temperature for 5–10 minutes to soften for easier scooping.
FAQs
Can I make this without an ice cream maker?
Yes, freeze the mixture and stir every 30 minutes to help maintain a creamy texture.
Why use coconut cream?
It adds richness and helps create a smoother, creamier texture.
Does it taste like oats?
It has a mild oat flavor, but it’s subtle and blends well with other ingredients.
Can I use store-bought oat milk?
Yes, any unsweetened oat milk works best for controlling sweetness.
How do I make it sweeter?
Add more sugar or maple syrup to taste before chilling.
Can I make it sugar-free?
You can use sugar substitutes, though the texture may vary slightly.
Why is my ice cream icy?
This can happen if it’s not churned properly or lacks enough fat. Coconut cream helps reduce iciness.
Can I add mix-ins?
Yes, add them after churning for best results.
Is this recipe gluten-free?
It can be, as long as your oat milk is certified gluten-free.
How long should I let it soften before serving?
About 5–10 minutes at room temperature for the best texture.
Conclusion
Vegan Oat Milk Ice Cream is a simple, creamy, and satisfying dessert that proves you don’t need dairy to enjoy a rich frozen treat. With its smooth texture and endless customization options, it’s a perfect recipe to keep on hand for any occasion.
PrintVegan Oat Milk Ice Cream
Vegan Oat Milk Ice Cream is a smooth, creamy dairy-free dessert made with oat milk and coconut cream for a rich and satisfying frozen treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours
- Yield: 4-6 servings
- Category: Dessert
- Method: Churned
- Cuisine: American
- Diet: Vegan
Ingredients
- Oat milk
- Coconut cream
- Granulated sugar or maple syrup
- Cornstarch
- Vanilla extract
- Salt
Instructions
- In a saucepan over medium heat, combine most of the oat milk with sugar and salt, stirring until dissolved and warmed.
- In a small bowl, whisk remaining oat milk with cornstarch to create a slurry.
- Slowly add the slurry to the saucepan, stirring constantly.
- Add coconut cream and cook, stirring frequently, until the mixture thickens slightly.
- Remove from heat and stir in vanilla extract.
- Let the mixture cool completely, then refrigerate for 2–3 hours until chilled.
- Pour into an ice cream maker and churn until soft-serve consistency.
- Transfer to a container and freeze for 2–4 hours until firm.
- If not using an ice cream maker, freeze and stir every 30 minutes for a few hours to reduce ice crystals.
Notes
- Use unsweetened oat milk for better control of sweetness.
- Add cocoa powder, fruit, or espresso for flavor variations.
- Stir in chocolate chips or nuts after churning for texture.
- Store in an airtight container in the freezer for up to 2 weeks.
- Let sit at room temperature for 5–10 minutes before scooping.
- Coconut cream helps create a smoother, less icy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
