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–+ servings

Oat Milk Ice Cream Recipe

Lori Mauer
This smooth and creamy ice cream is so good, you won’t believe it’s dairy-free!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Servings 6
Calories 589 kcal

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.

Nutrition

Calories: 589kcalCarbohydrates: 78gProtein: 9gFat: 28gSaturated Fat: 23gSodium: 134mgFiber: 2g
Keyword Oat Milk Ice Cream
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