Oatmilk Ice Cream
This homemade oatmilk ice cream recipe is a rich and creamy dairy-free dessert that combines the smooth texture of oatmilk and coconut milk with the perfect balance of sweetness. Whether you’re vegan, lactose-intolerant, or simply looking for a healthier alternative, this recipe offers a delicious way to enjoy ice cream without the dairy. With a simple base, a few key ingredients, and a little patience, you can enjoy this homemade treat that’s perfect for any occasion.
Equipment
- 1 medium saucepan (for heating and thickening the base)
- 1 mixing bowl (for combining oatmilk and coconut milk)
- 1 whisk (for mixing ingredients)
- 1 spatula (for stirring and transferring ice cream)
- 1 Ice Cream Maker (optional, but recommended for smooth texture)
- 1 freezer-safe container (for storing ice cream)
Ingredients
- 2 cups oatmilk unsweetened or sweetened
- 1 cup full-fat coconut milk for creaminess
- 3/4 cup granulated sugar or maple syrup
- 1 tbsp cornstarch for thickening
- 1 tsp vanilla extract for flavor
Optional mix-ins (add at the end of churning):
- 1/4 cup chocolate chips
- 1/4 cup crushed nuts like almonds or walnuts
- 1/4 cup fruit purée like strawberry or mango
Instructions
Prepare the base:
- In a mixing bowl, combine the oatmilk and coconut milk, whisking until smooth. Stir in the sugar or maple syrup until it dissolves.
Thicken the base:
- In a separate small bowl, make a slurry by mixing cornstarch with 2 tablespoons of cold oatmilk. Whisk until smooth. Pour this into the main mixture and stir to combine.
Cook the mixture:
- Pour the oatmilk mixture into a medium saucepan over medium heat. Stir constantly, allowing the mixture to heat slowly. After about 5–7 minutes, the mixture should thicken enough to coat the back of a spoon. Once thickened, remove from heat.
Add vanilla:
- Stir in the vanilla extract and mix well.
Chill:
- Allow the mixture to cool for 10–15 minutes at room temperature. Then, transfer it to the fridge and chill for at least 2 hours or overnight for the best results.
Churn the ice cream:
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually for 20–30 minutes) until it reaches a soft-serve consistency.
Optional mix-ins:
- If you’re adding mix-ins like chocolate chips or fruit, add them during the last few minutes of churning.
Freeze:
- Transfer the churned ice cream into a freezer-safe container. Smooth the top with a spatula and cover tightly with plastic wrap and a lid. Freeze for at least 4 hours to firm up.
Serve:
- Allow the ice cream to sit at room temperature for 5 minutes before scooping. Serve in bowls or cones and enjoy!
Notes
- Sweetener: Adjust the sweetness based on your preference. If using maple syrup, the flavor will be a bit more earthy. Granulated sugar provides a neutral sweetness that lets the oatmilk shine.
- Consistency: If you don’t have an ice cream maker, pour the chilled mixture into a shallow dish and stir every 30 minutes for 3–4 hours while it freezes to create a creamy texture.
- Flavor variations: Get creative with flavors! You can add cocoa powder for chocolate oatmilk ice cream, or fruit purées like strawberry, mango, or blueberry for fruity variations.
- Storage: Store the ice cream in an airtight container in the freezer for up to 1-2 weeks. Make sure to let it soften slightly before scooping for the best texture.