Creamy, dreamy, and totally dairy-free, Oat Milk Ice Cream is the treat you never knew you needed—until you taste that first luscious spoonful! This recipe blends wholesome oat milk, the nutty richness of almond butter, and warm hints of maple and vanilla for a frozen dessert you’ll want on repeat all year long.
Why You’ll Love This Recipe
- Rich and Creamy (Without Dairy!): Oat milk and almond butter create a silky texture that rivals even the best classic ice creams.
- Customizable Flavors: Easily switch up your mix-ins for a new treat every time—walnuts, chocolate chips, or even a swirl of your favorite jam!
- Naturally Sweetened: Maple syrup lends gorgeous depth and mellow sweetness, while you can adjust the sugar to your liking.
- No Fancy Gear Required: Whether you have an ice cream maker or just a freezer, you can whip up Oat Milk Ice Cream at home!
Ingredients You’ll Need
The magic of Oat Milk Ice Cream is all about a handful of humble, powerhouse ingredients that each play a delicious role. A simple pantry list transforms into an irresistibly creamy, scoopable dessert—every ingredient truly matters for both texture and flavor!
- Oat milk (divided): Oat milk brings gentle sweetness and body, making it a perfect dairy-free base.
- Almond butter: Adds richness, a subtle nutty taste, and helps the ice cream achieve that lush, creamy finish.
- Granulated sugar: Sweetens the base and softens the texture, so each spoonful is just right.
- Egg yolks: These create a velvety custard and help the ice cream freeze to the perfect creamy consistency.
- Kosher salt: Just a pinch brightens and balances all the sweet notes.
- Ground cinnamon (optional): This is your secret weapon for a cozy, bakery-style flavor (but totally optional).
- Pure maple syrup: For complex sweetness and a classic, subtle maple flavor in every bite.
- Vanilla extract: Gives the ice cream an unmistakable warmth and roundness.
- Vodka or bourbon (optional): The booze keeps your ice cream extra scoopable—vodka is flavorless while bourbon adds a little complexity.
- Mix-ins (like walnuts, chocolate chips, or cookies): Finish with your favorites for a crunchy pop or chocolatey surprise.
Variations
There are so many easy, creative ways to make this Oat Milk Ice Cream your own! Don’t be afraid to experiment with flavors, swap out mix-ins, or tailor the ingredients to fit your taste buds or dietary needs.
- Nut-Free Option: Replace almond butter with sunflower seed butter or omit entirely for a classic vanilla version.
- Chocolate Swirl: Gently fold in your favorite dairy-free chocolate sauce during the last minute of churning for a fudge ribbon.
- Cookie Dough Dream: Add chopped vegan or traditional cookie dough pieces for pure nostalgia in every bite.
- Bourbon Pecan: Use bourbon and toss in toasted pecans—a Southern twist you’ll crave again and again!
How to Make Oat Milk Ice Cream
Step 1: Set Up Your Bowl and Strainer
Start by pouring half of your oat milk (1½ cups) into a large mixing bowl. Place a fine mesh strainer right over this bowl—this will help you later achieve that perfectly smooth, custard-like texture for your ice cream.
Step 2: Prep the Egg Yolks
Whisk your egg yolks in a separate medium bowl until smooth and creamy. Set this bowl near the stove so you’re ready when it’s time to temper them—this step ensures your custard turns out rich and silky, not scrambled!
Step 3: Heat Oat Milk, Almond Butter, and Sweeteners
Add the remaining oat milk, almond butter, granulated sugar, salt, and cinnamon (if you’re using it) to a medium saucepan. Heat the mixture over medium-low, stirring frequently, just until the almond butter melts in and everything is smooth. You want a gentle simmer around the pan’s edges—don’t let it come to a rolling boil, or you’ll risk curdling the custard later.
Step 4: Temper and Cook the Custard
Gradually pour the warm oat milk mixture into your egg yolks, whisking constantly and adding a little at a time to avoid scrambling the eggs. Once combined, pour everything back into the saucepan. Cook gently, stirring with a heatproof spatula and scraping the bottom of the pot, until the custard thickens enough to coat the back of a spoon—about 3 minutes. Never let it boil!
Step 5: Strain and Flavor the Base
Pour the thickened custard through your waiting strainer into the bowl of oat milk, catching any cooked bits and guaranteeing a silky base. Stir in the maple syrup and vanilla extract for that signature Oat Milk Ice Cream flavor boost.
Step 6: Chill Thoroughly
Allow the ice cream base to cool to room temperature, then transfer it to the fridge for at least 2 hours—or overnight if you’ve got the time. Chilling ensures your churned Oat Milk Ice Cream is ultra-smooth and churns up beautifully every time.
Step 7: Churn and Add Mix-Ins
Pour the cold custard into your ice cream maker and process according to manufacturer instructions. In the last few minutes, add your favorite mix-ins—think crushed cookies or toasted walnuts—to infuse your Oat Milk Ice Cream with a fun surprise in every bite.
Step 8: (Optional) Freeze Without an Ice Cream Maker
No machine? No problem! Pour your chilled base into a deep stainless steel pan and freeze, stirring thoroughly every 30 minutes, until creamy and frozen—usually 2 to 3 hours total. This method gives you scoopable Oat Milk Ice Cream with a bit of hands-on love.
Pro Tips for Making Oat Milk Ice Cream
- Chill for Success: The colder your base, the creamier your churn! Overnight refrigeration makes a world of difference here.
- Don’t Skip the Strain: Straining your custard removes any sneaky eggy bits, ensuring a perfectly smooth texture every time.
- Alcohol Adjustment: A tablespoon of vodka or bourbon softens the ice cream and keeps it scoopable—great for that just-right texture!
- Mix-In Timing: Always add chunky mix-ins in the last two minutes of churning to keep them evenly distributed (and not all stuck at the bottom).
How to Serve Oat Milk Ice Cream
Garnishes
Dress up each scoop with a shower of toasted nuts, vegan chocolate shavings, a sprinkle of crushed cookies, or even a drizzle of maple syrup. Fresh berries or a dusting of cinnamon make every bowl pop with color and flavor!
Side Dishes
Pair your Oat Milk Ice Cream with a slice of warm apple crisp, gooey brownies, or chewy blondies for an extra-special dessert. Sandwich a scoop between two cookies for the ultimate ice cream sandwich—or keep it simple with classic cones!
Creative Ways to Present
Get playful: scoop your ice cream into mason jars and layer with granola for a parfait, serve tiny scoops in espresso cups for an elegant finish, or swirl into popsicle molds for frozen oat milk ice cream bars that’ll wow a crowd.
Make Ahead and Storage
Storing Leftovers
Transfer leftover Oat Milk Ice Cream to an airtight container and press a layer of parchment right on top before sealing—this prevents icy crystals and keeps your ice cream tasting fresh for weeks.
Freezing
This ice cream keeps well in the freezer for up to three months (or even longer). Homemade versions freeze a bit firmer, so let your pint sit at room temperature for 5–10 minutes before scooping for best texture.
Reheating
No need to reheat, but if your Oat Milk Ice Cream is naturally a little hard, just let it warm up on the counter until it’s soft enough for a dreamy, creamy scoop.
FAQs
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Can I make Oat Milk Ice Cream without eggs?
Absolutely! You can skip the egg yolks for a vegan version—just know the ice cream will be a bit less custardy. Try adding a tablespoon of cornstarch or arrowroot while heating the oat milk for a smoother, creamier finish without eggs.
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What’s the best oat milk to use for this recipe?
Choose a full-fat barista blend for the creamiest texture, but any unsweetened oat milk works. Just avoid the extra-watery types, as they might yield icier results.
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How do I prevent my Oat Milk Ice Cream from getting icy?
Be sure not to skip the maple syrup and sugar, as they both help soften the texture. The optional alcohol also makes your ice cream easier to scoop and less likely to freeze rock solid.
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Do I need an ice cream maker to make Oat Milk Ice Cream?
Nope! While an ice cream maker makes the process faster and more hands-off, you can freeze and stir in a baking pan for a perfectly delicious, creamy result—just expect a little workout as you stir every 30 minutes for the first few hours.
Final Thoughts
If you’re searching for a dairy-free treat that tastes as indulgent as it looks, Oat Milk Ice Cream is your answer. I can’t wait for you to dive in and make this creamy dream your own—so grab your favorite mix-ins, and let’s get churning!
Print
Oat Milk Ice Cream Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings (about 4 cups) 1x
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a creamy and delicious treat with this homemade Oat Milk Ice Cream recipe. Made with wholesome ingredients like oat milk, almond butter, and pure maple syrup, this ice cream is perfect for those looking for a dairy-free alternative.
Ingredients
Custard Base:
- 1 1/2 cups oat milk
- 3 egg yolks
- 1/4 cup almond butter
- 1/3 cup granulated sugar
- 1/4 tsp kosher salt
- 1/8 tsp ground cinnamon (optional)
Additional Ingredients:
- 1 1/2 cups oat milk
- 1/3 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 tbsp vodka or bourbon (optional)
- 1/2 cup mix-ins of choice (toasted walnuts, chocolate chips, crushed cookies)
Instructions
- Prepare the Custard Base: Heat 1 1/2 cups oat milk in a saucepan. Whisk egg yolks in a bowl. Combine almond butter, sugar, salt, and cinnamon in the saucepan. Slowly mix the warm oat milk into the egg yolks.
- Cook the Custard: Cook the mixture over medium heat until slightly thickened. Strain the mixture and stir in maple syrup and vanilla. Chill.
- Freeze the Ice Cream: Freeze the mixture in an ice cream maker, adding mix-ins during the last few minutes of churning. Enjoy the creamy oat milk ice cream!
Notes
- For a classic vanilla flavor, use cashew butter instead of almond butter.
- Adding alcohol like vodka or bourbon helps keep the ice cream softer and less icy.
- To store, freeze for up to 3 months. Let ice cream sit out briefly for easier scooping.
- If you don’t have an ice cream maker, follow the alternative freezing method provided.
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
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