Let’s talk about oat milk ice cream, shall we? It’s creamy. It’s dairy-free. And honestly, it’s become a go-to dessert for so many people—whether you’re vegan, lactose intolerant, or just curious about plant-based treats. With its smooth texture and slightly nutty flavor, oat milk makes the perfect base for ice cream without the heaviness of cream. Bonus? It’s better for the planet, too.
If you’re ready to try something different (and delicious), this recipe’s got your back. Let’s get started!
Quick Recipe Snapshot
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Freezing Time: 8 hours
- Total Time: About 9 hours
- Yield: 6 servings
Pro Tip: Need less? Halve the recipe. Hosting a crowd? Double it! Just check if your ice cream maker can handle the extra batch.
Skill Level
Intermediate. Nothing too scary here, but you’ll need to temper eggs and keep an eye on your custard. Don’t worry—we’ll walk you through it.
What You’ll Need
- Ice cream maker (or a freezer-safe container if going no-churn)
- Saucepan
- Whisk
- Fine-mesh strainer
- Mixing bowls
- Plastic wrap
No ice cream maker? Freeze the mixture in a container and stir it every 30 minutes until creamy. Easy workaround!
Ingredients
Here’s everything you need to whip up your oat milk ice cream:
- 6 large egg yolks
- 3/4 cup granulated sugar
- 3 cups barista-style oat milk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Substitutions & Flavor Swaps
- Want a natural sweetener? Use maple syrup or coconut sugar instead of granulated sugar.
- No oat milk? Almond or soy milk works.
- Bored of vanilla? Try almond or peppermint extract for a twist.
Pro Tip: Barista-style oat milk is key—it’s a bit richer and makes your ice cream ultra-creamy.
How to Make It
Let’s break it down step by step:
1. Prep Your Ice Cream Maker
Freeze the bowl for at least 24 hours. Shake it beforehand to check—if you hear water sloshing, freeze longer.
2. Mix the Eggs and Sugar
Whisk egg yolks and sugar in a bowl until the mixture turns pale yellow and creamy. Takes about a minute. Easy.
3. Heat the Oat Milk
Warm up the oat milk and salt in a saucepan over medium heat. Stop when it starts to gently simmer—don’t boil it!
4. Temper the Eggs
Here’s the tricky part: Slowly whisk 1/2 cup of the hot oat milk into the egg mixture. This keeps the eggs from scrambling. Then, pour it all back into the saucepan. Stir constantly.
5. Thicken the Custard
Cook the mixture on low heat, stirring nonstop, until it thickens (around 5–7 minutes). You’ll know it’s ready when it coats the back of a spoon and you can swipe a clean line with your finger.
Tip to Avoid Disaster: Don’t let it boil. Seriously. You’ll end up with scrambled eggs.
6. Cool It Down
Strain the custard into a clean bowl to catch any lumps. Stir in the vanilla extract. Cover with plastic wrap (directly on the custard surface) and chill for 3 hours or overnight.
7. Churn It
Pour the chilled mixture into your ice cream maker. Let it churn for 20 minutes or so—check your machine’s instructions.
8. Freeze It
Transfer the soft ice cream into a freezer-safe container. Press plastic wrap on top to block ice crystals. Freeze for 4 hours.
9. Scoop & Enjoy
Before you serve, let it sit at room temperature for 5 minutes. Then scoop and dig in!
Customize Your Creation
Why stop at vanilla when you can mix it up? Try these ideas:
- Seasonal Spin: Blend in fresh strawberry puree for summer or pumpkin spice for fall.
- Chocolate Craving: Add 2 tablespoons of cocoa powder to the mix while heating the oat milk.
- Spice It Up: Stir in cinnamon or nutmeg for cozy vibes.
- Swirl Goals: After churning, swirl in fruit compote or caramel for bursts of flavor.
Serving & Storing Tips
How to Serve It:
Scoop it into a bowl, add some crushed nuts, a sprinkle of chocolate chips, or a drizzle of caramel. Or keep it simple—this ice cream’s good enough on its own.
Storage:
Keep it in an airtight container for up to 2 weeks. Tip: Prevent freezer burn by pressing plastic wrap on the ice cream’s surface before sealing.
How to Soften It:
If it’s rock-solid, just let it sit on the counter for 10–15 minutes before scooping.
This oat milk ice cream isn’t just a dessert—it’s pure comfort in a bowl. Creamy, dreamy, and packed with flavor, it’s a treat you’ll want to make again and again. Ready to churn something amazing? Let’s do it!
PrintOat Milk Ice Cream
Creamy, smooth, and dairy-free, this oat milk ice cream is a delightful treat perfect for any occasion. Made with barista-style oat milk, it’s a lighter alternative to traditional ice cream while still delivering rich flavor and indulgence. Whether you’re lactose-intolerant or simply love experimenting with plant-based desserts, this recipe is a must-try!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 45 minutes (includes freezing time)
- Yield: 6 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 3 cups barista-style oat milk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Ingredient Notes: Use barista-style oat milk for the creamiest results. Let eggs come to room temperature for easier whisking.
Instructions
- Prepare Equipment: Freeze the ice cream maker bowl for at least 24 hours until solid. Shake it to ensure no water sloshes inside.
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and sugar until smooth and pale yellow. The mixture should feel slightly thickened.
- Heat Oat Milk: In a saucepan over medium heat, warm the oat milk and salt until it reaches a gentle simmer. Avoid boiling to prevent scorching.
- Temper the Eggs: Gradually whisk about 1/2 cup of the hot oat milk into the egg mixture to temper it (this prevents curdling). Slowly pour the tempered mixture back into the saucepan with the remaining oat milk while stirring constantly.
- Thicken Custard: Cook on low heat, stirring continuously, until the mixture thickens enough to coat the back of a spoon (about 5–7 minutes). Do not let it boil!
- Strain and Chill: Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Stir in vanilla extract. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 3 hours or overnight.
- Churn Ice Cream: Pour the chilled custard into your ice cream maker and churn according to manufacturer instructions (about 20 minutes). The mixture should resemble soft serve when done.
- Freeze Until Firm: Transfer the churned ice cream into a shallow container or loaf pan. Press plastic wrap or wax paper onto the surface to prevent ice crystals from forming. Freeze for at least 4 hours or until solid.
- Serve: Let sit at room temperature for about 5 minutes before scooping for optimal texture.
Notes
Serving Suggestions:
Serve in chilled bowls with toppings like fresh berries, crushed nuts, or chocolate drizzle for extra indulgence.
Tips & Tricks:
- Avoid boiling the custard as it can cause curdling.
- For best results, use barista-style oat milk due to its higher fat content.
- If you don’t have an ice cream maker, freeze the mixture in a container and stir every 30 minutes until creamy.
Storage & Reheating:
Store in an airtight container in the freezer for up to two weeks. To prevent freezer burn, press plastic wrap directly onto the surface before sealing. Let frozen ice cream sit at room temperature for 10–15 minutes before scooping.
