Creamy, dreamy, smooth, classic, and completely dairy free homemade oat milk ice cream.
Vegan
Gluten free
Egg free
Super creamy
And just 4 ingredients
Making your own nondairy oat milk ice cream at home is so easy, you might never want to go out for ice cream ever again.
Also Try This: Chocolate Peanut Butter Nice Cream
Oat Milk Ice Cream Flavors
Chocolate: Add 1/4 cup cocoa powder to the base recipe below.
Banana: Sub half a cup of the oat milk for one ripe mashed banana.
Cookie Dough: Make up the base recipe below, and stir in your favorite cookie dough or this Chickpea Cookie Dough Dip!
Chocolate Fudge Swirl: Carefully melt 1/2 cup chocolate chips. Stir in 3 tbsp canned coconut milk until smooth. Let cool before swirling into ice cream.
Coffee: Add 2 tsp instant coffee to the base recipe before freezing. After blending into ice cream, you can also add chopped chocolate or the swirl idea above.
Leftover Oats? Make These Oatmeal Muffins
What’s your dream oatmilk ice cream?
I am a mint chocolate chip girl, all the way.
To make mint chocolate chip, simply follow the base recipe below using a neutral nut butter such as raw cashew or coconut butter.
Add 1/8 tsp pure peppermint extract (not regular mint or imitation peppermint), or more for a stronger flavor.
Trending Now: Vegan Cheesecake Recipe – NO Cashews
Ice Cream Topping Ideas
Sliced banana or strawberries
Crumbled Vegan Chocolate Chip Cookies or Vegan Brownies
Sprinkles, shredded coconut, or mini chocolate chips
Chocolate syrup, cherries or raspberries, and Coconut Whipped Cream!
Above – Watch the video how to make oat milk ice cream
Oat Milk Ice Cream
Ingredients
- 2 cups store-bought or homemade oat milk
- 1/2 cup nut butter of choice, or allergy-friendly sub
- 1/3 cup sweetener of choice
- 1/4 + 1/8 tsp salt
- optional add ins (see earlier in this post for flavor ideas)
Instructions
- *If you don’t have an ice cream maker or high-speed blender, see these directions.Whisk all ingredients together. If using an ice cream maker, pour the mixture in and follow the manufacturer’s instructions for your specific machine. Or if you have a high-speed blender like a Vitamix, pour into ice cube trays and freeze, then blend the ice cubes until smooth, using the tamper to blend evenly. Either serve straight from the machine or freeze up to an hour for a firmer texture. Because of the lack of preservatives, homemade ice cream is best the day it’s made, although you can technically freeze up to a month and thaw before serving.View Nutrition Facts
Video
Notes
More Ice Cream Recipes
Mint Chocolate Chip Nice Cream
Dole Whip – a homemade version of the Disney classic
Banana Ice Cream – 10 NEW flavors
Hi Katie!
I just wanted to thank you for this fantastically simple recipe and tell you I also shared it on my blog. I linked to yours and wrote up my variation for peanut butter chocolate swirl. Can’t wait to try different versions!
~Leah
P.S. I’m with you on mint chip all the way!
https://theuglyfoodblog.wordpress.com/2022/03/11/vegan-ice-cream/
Saved as a favorite recipe!
This was just perfect. We could not believe how creamy it turned out. ‘Better than store bought ice cream’ were the words my wife told me. We did a mocha flavor (cocoa powder and instant decaf coffee added before blending). I was to try a hazelnut flavor. Thinking of subbing a portion of cashews with roasted hazelnuts… But that might result in lost creaminess, so I’ll experiment.
Thank you so much for trying it 🙂
I made this twice before and it’s SO GOOD!!!
Do you think I can use walnut milk instead of oat?
I am trying this recipe, I used peanut butter as my nut butter, and peanut Butter as my flavor flavor. It is in the freezer now I will give another review when it is all blended up! Roughly how long will it take to be frozen enough to blend?
Can I use ground raw cashews instead of nut butter? I have the cashews and find cashew butter expensive. Peanut butter might have too strong a taste.
Sure! Just be sure to use a blender that is high speed/powerful enough to turn cashews into a nut butter consistency or you will end up with grainy or chunky pieces.
I’m thinking that coconut cream may be a better term to use than coconut butter, as coconut butter is virtually impossible to find in my area. Well, I mean, if you want a neutral flavored fat for your ice cream NOW. Coconut cream is pretty easy to find and is basically the same thing, isn’t it, just not quite as thick?
I’d love to make this but the inclusion of nut butter is a no-no. What would be an alternative please? Thank you.
Hi! You can use sunflower seed butter or another allergy friendly nut butter substitute.
Fantastic recipe. I have a cuisine art ice cream maker and it took approx 15 min to churn to perfection.
Used cashew butter and agave nectar as is what had on hand. Liberal with vanilla 🙂
My add ins were 1/3 cup coco powder and TBSP instant coffee and it is sooo good!
This was shockingly so sweet in a non obvious way. I used almond butter and coconut sugar & stevia. This churned up in half hour and was smooth and great. Well done to both of us. Merci!