This smooth and creamy ice cream is so good, you won’t believe it’s dairy-free!
You can go to the store and purchase a container of non-dairy ice cream, or you can make this oat milk ice cream recipe at home and discover a dessert far better than anything in the freezer case at your neighborhood grocer. Best of all, you can customize it with your favorite flavors and toppings (but more on that later).
I’m trying to reduce my dairy intake these days, and since my biggest culprit has always been ice cream, experimenting with different plant-based ice creams is proving to be quite satisfying. I love the richness, creaminess, and deep vanilla flavor of this version. Make sure to use unsweetened oat milk, as it will turn out far too sweet otherwise. If you prefer not to use coconut cream, a suitable substitute is the same amount of any plant-based heavy cream. Also, do not substitute evaporated milk for sweetened condensed milk (coconut and oat versions are available). They are not the same thing, and your recipe will not turn out right.
I love that this recipe does not require any eggs or soaked cashews. Simplicity is the name of the game for me. Since I avoid using sugar, I opted for 1/2 cup of maple syrup for my sweetener. It turned out delicious, especially with that slight maple flavor. I don’t use cornstarch, so I opted for a smaller amount of arrowroot starch as a replacement, and it worked fine. Tapioca flour would work equally well. However, it’s not a direct replacement for cornstarch, so you’ll need twice the amount (5 tablespoons instead of 2.5 tablespoons) of tapioca flour.
While oats are “naturally” gluten-free, that does not mean that all oats are safe for everyone, as there is a risk of cross-contamination during processing that can cause problems for celiacs or people with wheat allergies. Purity protocol oats are safely marked gluten-free. I tell you this because the same applies to oat milk. Unless it is marked “certified gluten-free,” it may not be safe for individuals with gluten intolerance. Keep this in mind when purchasing oat milk.
Add flavor to your oat milk ice cream!
Let’s face it—not everyone likes vanilla ice cream. Or, even if you do, there might be times when you want something a bit more flavorful. Consider this oat milk ice cream recipe as a starting point—a blank canvas, if you will. You have your foundation, and it’s up to you to add color, texture, and taste.
If chocolate is your thing, there’s so much you can do with this recipe. First, you can add 2 to 3 tablespoons of unsweetened cocoa or cacao powder to the recipe. Mini chocolate chips and dark chocolate shavings are also good. Just make sure they are vegan or non-dairy if avoiding dairy. Here are a few additional ideas:
- Mix in some vegan marshmallows, chopped nuts, chopped peppermint candies, crushed cookies, or crumbled brownies before freezing.
- For a coffee flavor, you can add 1-3 tablespoons (to taste) of instant coffee granules or espresso powder into the milk mixture.
- About 1/2 teaspoon of peppermint extract and some mini chocolate chips result in a delicious, non-dairy mint chocolate chip ice cream.
- Mix in 3/4 cup of chopped cherries or strawberries before churning.
- Swirl in your favorite nut butter after churning and before freezing.
How do I store leftovers?
Once you prepare this oat milk ice cream recipe, transfer it to an airtight container or two, and cover the ice cream’s surface with a layer of plastic wrap to prevent freezer burn. Seal the container and freeze it for up to 3 months. If it becomes too hard to scoop, let it sit at room temperature for up to 10 minutes to soften before serving. Return it to the freezer after scooping out what you need.
Serving suggestions
This oat milk ice cream recipe makes the perfect dessert when paired with a dairy-free meal. Begin your dinner with a hearty bowl of Vegan Potato Soup and follow that up with this Vegan Coleslaw Recipe. Serve up some Lentil Sloppy Joes (Vegan) or this Vegan Shepherd’s Pie Recipe. Add a side of Sautéed Green Beans or Broiled Asparagus. When it’s time for dessert, go à la mode by adding a scoop of ice cream to these Vegan Brownies.
Oat Milk Ice Cream Recipe
Ingredients
- 3/4 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- Pinch of kosher salt
- 2 1/2 cups vanilla oat milk unsweetened
- 1 can (7 ounces) non-dairy sweetened condensed milk
- 1 can (13.5 ounces) coconut cream
- 1 1/2 tablespoons vanilla extract
Instructions
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and a pinch of salt until the mixture is well combined.
- Gradually whisk in the oat milk, non-dairy sweetened condensed milk, and coconut cream, ensuring there are no lumps.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8-10 minutes. Do not let it boil.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the mixture into a bowl and allow it to cool to room temperature.
- Cover the bowl and refrigerate for at least 2 hours, or until completely chilled.
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
- Transfer the churned ice cream into a freezer-safe container, cover, and freeze for at least 2 hours, or until firm.
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