Creamy Vegan Oat Milk Ice Cream

Who says ice cream needs dairy to be deliciously creamy? This Creamy Vegan Oat Milk Ice Cream is proof that plant-based treats can be just as rich, smooth, and indulgent as traditional ice cream. With a velvety texture, subtle sweetness, and a hint of vanilla, this recipe will satisfy any ice cream lover vegan or not!

Whether you’re avoiding dairy, reducing your environmental footprint, or simply curious about plant-based desserts, this oat milk ice cream is a refreshing way to cool down on a warm day.

Recipe Card

Recipe Name: Creamy Vegan Oat Milk Ice Cream
Description: Smooth and dairy-free ice cream made with oat milk, coconut cream, and natural sweeteners perfect for a healthy summer treat.
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 4–6 hours
Total Time: ~6 hours
Servings: 6–8
Calories: ~210 per serving

Ingredients

• 2 cups oat milk (unsweetened, full-fat if possible)
• 1 cup coconut cream (thick part from a can of full-fat coconut milk)
• ½ cup maple syrup or agave nectar
• 1 tsp vanilla extract
• Pinch of sea salt

Optional Add-Ins:

• ½ cup vegan chocolate chips
• ½ cup crushed cookies
• ½ cup chopped nuts or fruit

Instructions

1. Blend the Base
   In a blender, combine oat milk, coconut cream, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
2. Chill the Mixture
   Pour the mixture into a large bowl and cover. Refrigerate for at least 2 hours, or until thoroughly chilled.
3. Churn the Ice Cream
   Transfer the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes). No ice cream maker? Pour the mixture into a shallow dish, freeze, and stir every 30 minutes until creamy.
4. Add Extras
   During the last 5 minutes of churning, fold in chocolate chips, fruit, or nuts.
5. Freeze & Serve
   Transfer the churned ice cream to an airtight container. Freeze for 4–6 hours for a firmer texture, or enjoy soft-serve style immediately.

Notes

• Use full-fat oat milk for the creamiest results.
• Coconut cream adds richness but can be replaced with cashew cream for a different flavor.
• Store in the freezer for up to 2 weeks. Let sit at room temperature for 5–10 minutes before scooping.

Why You’ll Love This Recipe

• Dairy-Free & Vegan – No lactose, but all the creaminess.
• Easy to Make – Only 5 main ingredients.
• Customizable – Add your favorite flavors or mix-ins.
• Healthier Treat – Sweetened naturally with maple syrup or agave.

FAQs

Can I make this without coconut cream?
Yes replace with 1 cup of soaked cashews blended with ¾ cup water for a creamy texture.

Will other plant milks work?
Yes, but oat milk gives the best creaminess and mild flavor.

Can I use regular sugar?
Yes, though maple syrup or agave blend better without grittiness.

Conclusion

This Creamy Vegan Oat Milk Ice Cream is the perfect balance of smooth, rich, and refreshing. It’s simple to make, endlessly customizable, and a guaranteed hit on hot summer days. Once you try it, you may never go back to store-bought dairy ice cream again.