This oat milk ice cream is creamy, smooth, and easy to make at home. With oat milk, almond butter, eggs, and maple syrup, it has a natural sweetness and rich texture. You can enjoy it plain or add your favorite mix-ins like nuts, chocolate chips, or cookies for extra flavor.
Why We Love This Oat Milk Ice Cream Recipe
There’s something incredibly satisfying about creating your own ice cream, especially when it’s made with oat milk. This recipe is perfect for anyone who wants to enjoy a creamy dessert without relying on dairy. Oat milk provides a natural sweetness and smooth texture, making the ice cream rich without the heaviness of cream.
Another reason to love this recipe is its versatility. You can adjust the sweetness to your liking, add your favorite flavors or mix-ins, and even experiment with spices like cinnamon or nutmeg. The recipe also allows you to add a splash of vodka or bourbon, which keeps the ice cream soft and scoopable, though it’s completely optional.
It’s a dessert that caters to a wide range of diets and preferences. Whether you are making it for someone who avoids dairy or simply want a lighter, wholesome alternative to traditional ice cream, this recipe delivers flavor and texture that everyone will enjoy. It’s a treat that feels indulgent but isn’t overly heavy, making it a perfect dessert for any occasion.
Lastly, the satisfaction of making ice cream from scratch is unmatched. You control the ingredients, the sweetness, and the texture. Every step of the process, from creating the custard to adding your favorite mix-ins, gives you a sense of pride and joy.
Ingredients for Oat Milk Ice Cream
To make this delicious oat milk ice cream, gather the following ingredients:
- 3 cups oat milk, divided
- ¼ cup almond butter (for a nutty, creamy base)
- ⅓ cup granulated sugar
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon (optional, for warmth)
- 3 egg yolks (save the whites for another dish)
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 tablespoon vodka or bourbon (optional, keeps ice cream softer)
- ½ cup mix-ins of your choice (toasted walnuts, chocolate chips, or crushed cookies)
How to Make Oat Milk Ice Cream
Making oat milk ice cream is straightforward but requires attention to detail to ensure a creamy, smooth texture. Here’s how you can do it step by step:
- Begin by placing 1 ½ cups of the oat milk in a large bowl and set a mesh strainer on top. This will be used later to strain the custard, ensuring a smooth final product.
- In a separate medium bowl, whisk the egg yolks. Set this aside near the stove, ready for tempering.
- Warm the remaining 1 ½ cups of oat milk in a medium saucepan over medium-low heat. Add almond butter, sugar, salt, and cinnamon if you are using it. Stir frequently until the almond butter melts completely and the mixture is smooth. Continue cooking until the mixture simmers gently around the edges, taking care not to bring it to a full boil.
- Slowly pour the warm oat milk mixture into the whisked egg yolks, adding a little at a time and whisking constantly. This process, called tempering, prevents the eggs from scrambling.
- Return the combined mixture to the saucepan. Stir constantly with a heatproof spatula over medium heat until the custard thickens slightly and coats the back of a spoon. This will take about three minutes. Avoid boiling at this stage.
- Pour the thickened custard through the strainer into the bowl with the reserved oat milk. This ensures an extra smooth texture.
- Stir in maple syrup and vanilla extract. Allow the mixture to cool to room temperature.
- Chill the custard for at least two hours or overnight. This step enhances the flavors and prepares it for freezing.
- Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. If you are using mix-ins, add them during the last few minutes of churning.
- If you don’t have an ice cream maker, pour the chilled custard into a deep baking pan and freeze for 45 minutes. Once the edges begin to freeze, stir vigorously with a spatula or handheld mixer. Repeat this every 30 minutes for 2–3 hours until fully frozen.
This method results in a creamy, flavorful oat milk ice cream that rivals traditional versions. The key is patience during the heating and freezing process, which ensures smooth texture and optimal flavor.
How to Serve Oat Milk Ice Cream
Serving oat milk ice cream is simple, but a few tricks can elevate the experience. First, homemade ice cream tends to freeze harder than store-bought varieties. Let it sit at room temperature for several minutes before scooping. This allows it to soften slightly for easier serving.
You can serve the ice cream in classic cones or bowls. Pair it with fresh berries, drizzles of maple syrup, or a sprinkle of toasted nuts to enhance both flavor and presentation. For a more indulgent treat, serve with warm fruit compote or a light cookie on the side.
Another serving idea is to layer it in parfaits or sundaes, alternating with granola, fruit, and chocolate chips. This approach creates a visually appealing dessert that’s also fun to eat. You can even use it in milkshakes or ice cream sandwiches for a more creative twist.
Remember, the key is to let your ice cream shine with complementary textures and flavors. The smooth, rich base pairs beautifully with crunchy toppings or tart fruit, giving each bite a delightful contrast.
Expert Tips for Oat Milk Ice Cream
- Choose your nut butter wisely: Almond butter adds a mild, nutty flavor, but you can swap it with cashew butter for a more neutral taste. This will let the maple syrup and vanilla shine more.
- Chill thoroughly: Make sure the custard is completely chilled before freezing. This step ensures smoother ice cream and better texture.
- Tempering eggs: Always add the hot oat milk mixture slowly to the egg yolks while whisking. This prevents scrambling and creates a silky custard.
- Softening ice cream: If the ice cream is too firm after freezing, let it sit at room temperature for a few minutes or use a gentle hand blender for a softer scoop.
- Customize flavors: Add spices like nutmeg, cardamom, or even a pinch of sea salt to enhance the flavor. Mix-ins like chocolate chips, nuts, or fruit can make every batch different.
- Alcohol option: A small amount of vodka or bourbon prevents the ice cream from freezing too hard. You won’t taste the alcohol, but your ice cream will be easier to scoop.
These tips ensure your oat milk ice cream is consistently creamy, flavorful, and easy to serve.
How to Store Oat Milk Ice Cream
Proper storage preserves the texture and flavor of your oat milk ice cream. Keep it in an airtight container in the freezer. Homemade ice cream can be stored for up to three months without losing quality.
If ice crystals form on the surface, let the ice cream sit at room temperature for a few minutes and stir gently before serving. This refreshes the texture and makes scooping easier. Avoid repeated thawing and refreezing, as it can negatively impact the creaminess.
You can also portion the ice cream into smaller containers for easier serving and faster chilling. This approach is convenient for families or for enjoying a single serving without exposing the entire batch to air.
Variations of Oat Milk Ice Cream
The versatility of oat milk ice cream makes it perfect for experimentation. You can try a chocolate version by adding cocoa powder or melted dark chocolate to the custard. For a fruity twist, blend in pureed berries or tropical fruits during the last few minutes of churning.
Spices like cinnamon, cardamom, or ginger create a warming flavor that pairs well with crunchy toppings. Mix-ins like cookie pieces, chocolate chips, or toasted nuts provide texture and extra flavor. You can also drizzle caramel or fruit sauces over the ice cream before serving for added indulgence.
For a more decadent treat, layer the ice cream with crushed cookies or granola in a sundae or parfait. These creative variations allow you to enjoy a new flavor experience every time you make oat milk ice cream, keeping the dessert exciting and customizable for every occasion.
Frequently Asked Questions about Oat Milk Ice Cream
Can I make oat milk ice cream without an ice cream maker?
Yes! You can freeze the custard in a deep pan and stir every 30 minutes until it’s fully frozen. This ensures a creamy texture even without a machine.
How long does oat milk ice cream last in the freezer?
Properly stored in an airtight container, it lasts up to three months. Let it soften slightly before serving for the best texture.
Can I use other nut butters?
Absolutely. Almond butter adds a nutty flavor, while cashew butter gives a more neutral base. You can even experiment with sunflower seed butter for a unique taste.
Is this ice cream dairy-free?
Yes, it’s made entirely with oat milk, making it suitable for those avoiding dairy.
Can I add flavors or mix-ins?
Yes, chocolate chips, nuts, cookies, or fruit can be added during the last few minutes of churning. You can also add spices or extracts to customize the flavor.
How do I prevent ice crystals from forming?
Chill the custard completely before freezing and use an airtight container. Adding a small amount of alcohol can also help keep it soft.
Oat Milk Ice Cream
Equipment
- Medium Saucepan
- Ice Cream Maker
- Mesh strainer
Ingredients
- 3 cups oat milk divided
- 1/4 cup almond butter
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon optional
- 3 large egg yolks save the whites for another dish
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 tablespoon vodka or bourbon optional, keeps ice cream softer
- 1/2 cup mix-ins of your choice toasted walnuts, chocolate chips, or crushed cookies
Instructions
- In a large bowl, place 1 ½ cups of oat milk and set a mesh strainer on top.
- In a medium bowl, whisk the egg yolks and set aside.
- Warm the remaining 1 ½ cups of oat milk in a saucepan over medium-low heat. Add almond butter, sugar, salt, and optional cinnamon. Stir until smooth and heated through, but do not boil.
- Slowly pour the warm mixture into the egg yolks while whisking constantly to temper the eggs.
- Return the mixture to the saucepan and stir over medium heat until the custard thickens slightly, about 3 minutes.
- Strain the custard through the mesh strainer into the bowl with reserved oat milk.
- Stir in maple syrup and vanilla extract. Allow to cool to room temperature, then chill for at least 2 hours or overnight.
- Freeze the mixture in your ice cream maker according to the manufacturer’s instructions, adding mix-ins during the last few minutes.
- If you don’t have an ice cream maker, pour the custard into a deep pan and freeze, stirring every 30 minutes until fully frozen.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!