Oat milk ice cream is not only delicious, but also friendly for those with dietary restrictions. It’s vegan, dairy-free, and can be made nut-free depending on the ingredients you choose. Oat milk provides a naturally creamy base, and the recipe is endlessly customizable with flavors like chocolate, vanilla, strawberry, or coffee. You don’t need any fancy ingredients or complicated techniques to make it at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Oat milk (unsweetened preferred)
Granulated sugar or maple syrup
Cornstarch
Salt
Coconut oil or neutral oil (optional, for creaminess)
Vanilla extract
Optional add-ins:
Cocoa powder or melted chocolate
Fruit purée
Coffee or espresso
Chopped nuts or chocolate chips
Direction
In a medium saucepan, whisk together oat milk, sugar, and salt.
In a small bowl, mix cornstarch with a few tablespoons of the oat milk mixture to make a slurry.
Heat the saucepan over medium heat until the mixture is hot but not boiling.
Stir in the cornstarch slurry and continue to cook, stirring constantly, until the mixture thickens slightly (about 5–7 minutes).
Remove from heat and stir in the vanilla extract and coconut oil if using.
Let the mixture cool to room temperature, then refrigerate for at least 2–4 hours or until well chilled.
Pour into an ice cream maker and churn according to manufacturer’s instructions (usually 20–30 minutes).
Transfer to a container and freeze for at least 2 hours for a firmer texture before serving.
Servings and timing
This recipe makes about 1 quart of ice cream, serving 6–8 people. It takes approximately 30 minutes to prep and churn, plus 2–4 hours of chilling and freezing time.
Variations
Chocolate Oat Milk Ice Cream: Add cocoa powder or melted chocolate for a rich, fudgy flavor.
Strawberry: Blend in fresh or frozen strawberries before churning.
Coffee: Add a tablespoon of instant espresso powder to the base.
Cookies and Cream: Fold in crushed cookies after churning.
Peanut Butter Swirl: Add spoonfuls of peanut butter into the churned ice cream before freezing.
Storage/Reheating
Store oat milk ice cream in a sealed, freezer-safe container for up to 2 weeks. Let it sit at room temperature for 5–10 minutes before scooping for best texture. Do not refreeze melted ice cream for food safety and quality.
FAQs
Is oat milk ice cream vegan?
Yes, when made with plant-based ingredients and no animal-derived mix-ins, it is fully vegan.
Can I make this without an ice cream maker?
Yes. Freeze the base in a shallow container and stir every 30 minutes for 2–3 hours to reduce ice crystals.
Why use cornstarch in the recipe?
Cornstarch thickens the mixture and improves creaminess without eggs or cream.
What kind of oat milk should I use?
Use full-fat or barista-style oat milk for the best texture. Avoid flavored or overly sweetened versions.
Is coconut oil necessary?
No, but it helps improve creaminess by adding healthy fat to the mixture.
Can I make it sugar-free?
You can use a sugar substitute like stevia or monk fruit, but it may affect texture and freeze time.
Why is my ice cream icy?
Low fat or water-heavy mixtures can become icy. Fat (like coconut oil) and churning help create a creamier result.
How long should I churn the mixture?
Typically 20–30 minutes, or until it reaches a soft-serve consistency.
Can I add mix-ins like chocolate chips?
Yes. Add any mix-ins during the last few minutes of churning or after churning before freezing.
Can I use other plant milks?
Yes, but oat milk has a neutral flavor and creamier texture that works especially well for ice cream.
Conclusion
Oat milk ice cream is a satisfying, dairy-free treat that’s easy to make and endlessly versatile. With a smooth texture and mild flavor, it’s the perfect base for all your favorite additions and mix-ins. Whether you’re vegan, lactose-intolerant, or just looking to try something new, this oat milk ice cream delivers creamy deliciousness in every scoop.
Oat milk ice cream is a creamy, dairy-free frozen dessert made with oat milk. It’s perfect for anyone seeking a plant-based, lactose-free treat without sacrificing texture or flavor.
Author:Catherine
Prep Time:30 minutes
Cook Time:7 minutes
Total Time:4 hours (including chilling and freezing)
Yield:1 quart (6–8 servings)
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegan
Ingredients
3 cups unsweetened oat milk (preferably full-fat or barista-style)
3/4 cup granulated sugar or maple syrup
1/4 tsp salt
2 tbsp cornstarch
2 tbsp coconut oil or neutral oil (optional, for added creaminess)
1 tbsp vanilla extract
Optional add-ins:
2 tbsp cocoa powder or 1/2 cup melted chocolate
1/2 cup fruit purée (e.g., strawberries or mango)
1 tbsp instant espresso powder
1/3 cup chopped nuts or chocolate chips
Instructions
In a medium saucepan, whisk together oat milk, sugar (or maple syrup), and salt.
In a small bowl, mix cornstarch with 3 tbsp of the oat milk mixture to create a slurry.
Heat the saucepan over medium heat until the mixture is hot but not boiling.
Stir in the cornstarch slurry and cook, stirring constantly, for 5–7 minutes until slightly thickened.
Remove from heat and stir in vanilla extract and coconut oil (if using).
Let the mixture cool to room temperature, then refrigerate for 2–4 hours until well chilled.
Pour into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
Transfer to a freezer-safe container, cover, and freeze for at least 2 hours until firm.
Let sit at room temperature for 5–10 minutes before scooping for best texture.
Notes
Use full-fat oat milk for the creamiest results.Coconut oil helps mimic the mouthfeel of traditional ice cream.Customize with flavorings like cocoa, fruit, or coffee for variety.If you don’t have an ice cream maker, freeze the mixture in a shallow container and stir every 30 minutes for 2–3 hours.Add mix-ins like chocolate chips or cookie pieces during the last few minutes of churning or before final freezing.
