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Oat Milk Ice Cream

Oat Milk Ice Cream
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A luscious, creamy, and dairy-free oat milk ice cream recipe that offers a smooth, velvety texture using simple, plant-based ingredients. Perfect for vegans, lactose-intolerant individuals, or anyone looking for a fresh twist on classic ice cream. This versatile recipe can be customized with various flavors and mix-ins and is ideal for a refreshing dessert any time of the year.

Ingredients

Scale

Base Ingredients

  • 4 cups full-fat oat milk
  • 3/4 cup raw cane sugar, maple syrup, or agave syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional Ingredients for Creaminess and Texture

  • 1/2 cup coconut cream (optional, for extra richness)
  • 1–2 tablespoons cornstarch or tapioca starch (optional, for thickening)

Optional Flavor Variations

  • 2–3 tablespoons cocoa powder and vegan chocolate chips for chocolate version
  • 1/2 cup fresh berries or fruit puree for berry swirl
  • 1/4 cup toasted nuts (almonds, pecans, or walnuts) for nutty crunch
  • 1/2 teaspoon warming spices (cinnamon, nutmeg, or cardamom) for spiced delight
  • 1 tablespoon instant coffee or espresso powder combined with cocoa for mocha magic

Instructions

  1. Prepare the Base: In a medium saucepan, combine 4 cups of oat milk, your chosen sweetener (approximately 3/4 cup), and a pinch of salt. Warm the mixture gently over low heat, stirring often, until the sweetener is fully dissolved and the liquid is hot but not boiling.
  2. Add Flavorings and Thicken: Remove the saucepan from heat. Stir in 1 teaspoon of vanilla extract and 1/2 cup coconut cream if using. If you prefer a thicker texture, prepare a slurry by mixing 1-2 tablespoons of cornstarch or tapioca starch with a small amount of cold oat milk, then whisk it into the warm mixture. Return the pan to low heat and stir continuously until the mixture slightly thickens.
  3. Chill the Mixture: Pour the ice cream base into a clean container. Refrigerate for at least 4 hours or ideally overnight; this step enhances flavor development and ensures a smoother texture.
  4. Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until the texture resembles soft-serve ice cream.
  5. Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container. Freeze for an additional 2-4 hours to allow it to firm up and hold its shape when served.

Notes

  • Use full-fat oat milk to achieve a creamier texture without dairy.
  • Don’t skip the chilling step for a smoother final ice cream with fewer ice crystals.
  • Make sure the sweetener is fully dissolved to prevent graininess.
  • Taste the base before chilling to adjust sweetness to your preference.
  • Add nuts, fruit pieces, or chocolate chips after churning for added texture.
  • Store leftovers in an airtight container with parchment paper on top to prevent freezer burn, and consume within 2 weeks for best quality.
  • If you don’t have an ice cream maker, freeze the base in a shallow container and stir vigorously every 30 minutes until creamy.

Nutrition

Keywords: oat milk ice cream, dairy-free dessert, vegan ice cream, lactose-free, plant-based dessert, creamy oat milk ice cream, homemade non-dairy ice cream

Find it online: https://gourmetglazing.com/oat-milk-ice-cream/