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Oat Milk Ice Cream

Oat Milk Ice Cream
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This creamy and dairy-free Oat Milk Ice Cream is a quick and wholesome dessert perfect for vegans, lactose-intolerant individuals, or anyone craving a refreshing treat. Made with natural ingredients like oat milk, maple syrup, and coconut oil, it delivers rich flavor and smooth texture without heavy cream or artificial additives. Ready in under 30 minutes, it’s customizable with mix-ins like chocolate, berries, or spices for a personal twist.

Ingredients

Scale

Base Ingredients

  • 2 cups creamy plain oat milk (full-fat recommended)
  • 1/3 cup maple syrup or agave syrup
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil (melted)
  • Pinch of salt

Optional Mix-ins/Variations

  • 1–2 tbsp cocoa powder or 1 oz melted dark chocolate for Chocolate Oat Milk Ice Cream
  • 1/2 cup fresh or frozen pureed berries for Berry Swirl
  • 1/2 tsp ground cinnamon, nutmeg, or cardamom for Spiced Version
  • 2 tbsp almond or peanut butter for Nut Butter Swirl
  • 1 shot espresso or 1 tsp instant coffee powder for Coffee Infusion

Instructions

  1. Prepare Your Ingredients: Gather and measure out all ingredients. Use creamy, plain oat milk for the best texture and neutral flavor. Having everything ready ensures a smooth blending process.
  2. Blend the Base: In a high-powered blender, combine oat milk, maple syrup or agave, vanilla extract, melted coconut oil, and a pinch of salt. Blend until completely smooth and slightly thickened to achieve a creamy texture.
  3. Chill the Mixture: Refrigerate the blended mixture for at least 30 minutes. Cooling the base helps the ice cream freeze faster and reduces ice crystal formation for a better final texture.
  4. Freeze the Ice Cream: If you have an ice cream maker, pour the chilled mixture into it and churn according to the manufacturer’s instructions (typically 20-25 minutes). Without an ice cream maker, pour the base into a shallow container, freeze for one hour, then stir vigorously to break up ice crystals. Repeat stirring every 30 minutes until the ice cream is firm and scoopable, about 3 hours total.
  5. Serve or Store: Once firm yet scoopable, serve immediately or store in an airtight container in the freezer. For a firmer texture, freeze longer but allow to thaw briefly before scooping.

Notes

  • Use full-fat oat milk for a richer, more traditional ice cream texture.
  • Do not skip the coconut oil as it prevents icy texture by adding necessary fat.
  • Chill the base thoroughly before freezing to improve texture.
  • Blend well until smooth; lumps will cause icy bits later.
  • Adding a splash of vodka can help keep the ice cream softer if desired.

Nutrition

Keywords: oat milk ice cream, dairy free dessert, vegan ice cream, no churn ice cream, healthy frozen dessert

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