Oat Milk Ice Cream Creamy Dairy Free Wellplated Com

In an end-of-days scenario in which I have to pick just one dessert to enjoy for the rest of my life, my answer is ice cream. I could eat ice cream twice a day, every day…and when this oat milk ice cream was in my freezer, that’s exactly what I did! Ben and I share a weakness for ice cream. We have an unspoken agreement that when one of us suggests a spontaneous trip to our favorite local ice cream joint, the other one must oblige. ^^Secret to a long-lasting marriage right there, folks! Thus when we were first married, I developed a serious homemade ice cream-making habit. I tried a new batch almost weekly, cooking my way through what I lovingly called the ice cream bible. Then for whatever reason (we moved? I ran out of freezer space? my pants stopped fitting?), I just…stopped. This oat milk ice cream is completely dairy free, but all anyone will taste is rich, creamy splendor. It’s pepped up with a touch of cinnamon and heavy pour of pure vanilla extract. This oat milk ice cream is rich, creamy, and nothing short of marvelous. While some homemade ice cream does not taste good because it can be too icy, for this recipe, I took special care to ensure it tasted fantastic, both in flavor and in texture.

A Healthier Ice Cream

While I would not describe oat milk ice cream as healthy per se (it still has a relatively high calorie count and sugar count), it is certainly a healthier option than standard ice creams.

Almond Butter. Ice cream needs fat or else it will taste like ice. Almond butter adds richness and is a healthy source of protein and essential omega-3s.Egg Yolks. Making the oat milk ice cream with eggs ensures it boasts the pleasurable, custard-like consistency of ice cream. The eggs also give it an authentic ice cream flavor.

Because this oat milk ice cream is made without heavy cream, it contains fewer calories.The primary source of fat in this recipe is almond butter, a “good” fat. (Remember fat is what makes ice cream creamy. Without it, the ice cream will taste icy.)This oat milk ice cream is sweetened primarily with pure maple syrup, a more natural option.Those who are sensitive to dairy can enjoy this oat milk ice cream since it is dairy free.

You also can make oat milk ice cream with no machine at all. Homemade ice cream is easy, fun, and the results are FANTASTIC. You will wow yourself and anyone lucky enough to snag a scoop will gush! I have three ice cream maker recommendations.

Gold Standard. This is the new ice cream maker I purchased, and I AM OBSESSED. It has a compressor, which means you don’t have to pre-freeze the bowl. Other models are less expensive, but you do need to chill the bowl for 24+ hours before use.A Solid Option. My sister has this more economical ice cream maker and adores it. You do need to freeze the bowl for at least 24 hours prior to use, so make sure you have cleared some space in your freezer and plan accordingly.Old Favorite. KitchenAid makes an ice cream maker attachment that fits onto your stand mixer. This is the OG model I used during my first years of ice cream making.

Making ice cream without an ice cream machine requires more active work (you need to remove it from the freezer and stir it at various intervals). When you use an ice cream machine, you simply pour in the custard and walk away.The results without a machine are not as creamy, but the flavor is still very yummy.See recipe notes for instructions.

How to Make Oat Milk Ice Cream

Like classic ice cream, oat milk ice cream has a custard base, but instead of milk or heavy cream, it uses oat milk. The trickiest part of homemade ice cream (and it’s not at all tricky I promise!) is tempering (a.k.a. slowly cooking) the egg yolks. Don’t doubt yourself. I have plenty of details for you in the recipe at the bottom of the post.

The Ingredients

Oat Milk. If you’ve never tried oat milk, it’s creamy, slightly nutty, and delicious. I love it in lattes too.

Almond Butter. Any ice cream, whether it is vegan, dairy free, or classic, needs fat to keep it from becoming icy. I used heart-healthy almond butter.

Eggs. Making this oat milk ice cream with egg yolks is critical to achieving its velvety texture and a true “ice cream” taste. To keep the oat milk ice cream healthy, I used a lesser number of yolks than standard ice cream recipes, with fantastic results!=.

Maple Syrup + Granulated Sugar. These two make the ice cream just the right amount of sweet and the maple syrup has a cozy flavor that’s a dream alongside the oat milk.Pure Vanilla Extract. Because homemade ice cream is so few ingredients, the quality of those ingredients is ultra important. Be sure to use real-deal vanilla extract here (none of the imitation stuff).Cinnamon. While optional, a pinch here is soooo scrumptious. It makes this ice cream taste reminiscent of an oatmeal cookie (and now I’m craving a batch of Healthy Oatmeal Cookies to go along with it!).Bourbon or Vodka (Optional). Because homemade ice cream doesn’t contain fillers or preservatives, it freezers harder than store bought ice creams. Since alcohol doesn’t freeze, adding a splash (or three) to your ice cream custard can help your ice cream stay creamier in the freezer. The alcohol won’t cook out, so if you prefer you can certainly omit it.

Mix-Ins! Chocolate chips or mini chips, sprinkles, chopped toasted nuts, sweet and spicy Honey Roasted Cashews: the possibilities are endless! You can add up to 1/2 cup, or enjoy this oat milk ice cream on its own.

The Directions

Storage Tips

To Store. Oat milk ice cream can be frozen for months before freezer burn hits, but you’ll crave it much sooner!To Serve. Before scooping, let the ice cream stand at room temperature for several minutes to soften.

Recommended Tools to Make this Recipe

Ice Cream Maker. This model is an investment, but you’ll love not having to pre-freeze the bowl! This is another excellent, economic option.Mini Whisk. Perfect for stirring the custard.Ice Cream Scoop. Serve it up!

This oat milk ice cream lasted all of 48 hours in our house—it might have made it a bit longer if I didn’t have two 11:15 p.m. “emergencies” in a row, but you know how that goes.

Combine 1 part oats with 4 parts water and a touch of maple syrup in a high-powered blender. Blend until smooth.Strain the oat milk: place a nut milk bag or thin towel over a large mixing bowl or drink pitcher. Pour the milk through it. Strain once more if desired.

Vodka works well anytime you don’t want to be able to taste the alcohol. It makes the ice cream creamier, without changing its flavor.Bourbon is my favorite for anything with caramel. It’s also super yummy with cinnamon, making it my choice for this recipe.Rum is a good alternative to bourbon in this recipe, if you prefer its flavor.

Trail Mix Cookies

23 mins

Vegan Brownies

1 hr 30 mins

40 mins Leave a rating below in the comments and let me know how you liked the recipe. I hope this oat milk ice cream recipe inspires you to give homemade ice cream a try. It’s such a fun project, and the rewards couldn’t be sweeter!