Creamy Vegan Oat Milk Ice Cream
This creamy vegan oat milk ice cream is a smooth, dairy-free dessert made with oat milk and coconut cream for a rich, velvety texture. Easy to make and perfect for customizing with your favorite flavors, it’s a delicious plant-based alternative to traditional ice cream.
Ingredients
- 2 cups oat milk full-fat or barista-style recommended
- 1/2 cup coconut cream
- 1/3 –1/2 cup maple syrup or sugar
- 1 tablespoon cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Add-ins:
- Chocolate chips
- Fresh fruit
- Cookie pieces
- Nut butter swirls
Instructions
- In a saucepan, combine oat milk, coconut cream, and sweetener. Heat gently over medium heat.
- In a small bowl, mix cornstarch with a little cold oat milk to create a slurry.
- Stir the slurry into the saucepan and cook until the mixture thickens slightly.
- Remove from heat and stir in vanilla extract and salt.
- Let the mixture cool, then refrigerate for 1–2 hours.
- Ice cream maker method: Churn according to manufacturer instructions.
- No-churn method: Pour into a container and freeze, stirring every 30–45 minutes for 2–3 hours.
- Fold in desired add-ins, freeze until firm, then scoop and serve.
Notes
- Use barista-style oat milk for a creamier texture.
- Coconut cream helps prevent an icy consistency.
- Always chill the base before freezing for best results.
- Stir frequently if not using an ice cream maker.
- Store in an airtight container in the freezer for up to 1–2 weeks.