Creamy, dreamy, smooth, classic, and completely dairy free homemade oat milk ice cream.
Vegan
Gluten free
Egg free
Super creamy
And just 4 ingredients
Making your own nondairy oat milk ice cream at home is so easy, you might never want to go out for ice cream ever again.
Also Try This: Chocolate Peanut Butter Nice Cream
Oat Milk Ice Cream Flavors
Chocolate: Add 1/4 cup cocoa powder to the base recipe below.
Banana: Sub half a cup of the oat milk for one ripe mashed banana.
Cookie Dough: Make up the base recipe below, and stir in your favorite cookie dough or this Chickpea Cookie Dough Dip!
Chocolate Fudge Swirl: Carefully melt 1/2 cup chocolate chips. Stir in 3 tbsp canned coconut milk until smooth. Let cool before swirling into ice cream.
Coffee: Add 2 tsp instant coffee to the base recipe before freezing. After blending into ice cream, you can also add chopped chocolate or the swirl idea above.
Leftover Oats? Make These Oatmeal Muffins
What’s your dream oatmilk ice cream?
I am a mint chocolate chip girl, all the way.
To make mint chocolate chip, simply follow the base recipe below using a neutral nut butter such as raw cashew or coconut butter.
Add 1/8 tsp pure peppermint extract (not regular mint or imitation peppermint), or more for a stronger flavor.
Trending Now: Vegan Cheesecake Recipe – NO Cashews
Ice Cream Topping Ideas
Sliced banana or strawberries
Crumbled Vegan Chocolate Chip Cookies or Vegan Brownies
Sprinkles, shredded coconut, or mini chocolate chips
Chocolate syrup, cherries or raspberries, and Coconut Whipped Cream!
Above – Watch the video how to make oat milk ice cream
Oat Milk Ice Cream
Ingredients
- 2 cups store-bought or homemade oat milk
- 1/2 cup nut butter of choice, or allergy-friendly sub
- 1/3 cup sweetener of choice
- 1/4 + 1/8 tsp salt
- optional add ins (see earlier in this post for flavor ideas)
Instructions
- *If you don’t have an ice cream maker or high-speed blender, see these directions.Whisk all ingredients together. If using an ice cream maker, pour the mixture in and follow the manufacturer’s instructions for your specific machine. Or if you have a high-speed blender like a Vitamix, pour into ice cube trays and freeze, then blend the ice cubes until smooth, using the tamper to blend evenly. Either serve straight from the machine or freeze up to an hour for a firmer texture. Because of the lack of preservatives, homemade ice cream is best the day it’s made, although you can technically freeze up to a month and thaw before serving.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
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Blythe says
Mint chocolate chip all the way! I’m curious, for this recipe, do you recommend the “sweetener of choice” be a solid, like granulated sugar, or liquid, like maple syrup? Does it matter?
Jason Sanford says
Honestly does not matter! Regular sugar will dissolve so liquid or granulated sweeteners both work well 🙂
Blythe says
Thank you Jason! I really appreciate how nice and patient you are with everyone’s questions about all the lovely recipes on this wonderful blog, and I’ll be sure to try this one out soon! (I just had some Coconut Curry for lunch, it was great and so easy to make!)
Jason Sanford says
No problem, and thank you again!
Shelby says
Question about the nut butter… We have a nut allergy and I’m curious what else I could do to keep it vanilla flavor
CCK Media Team says
Coconut butter, sunbutter, or if there’s a nut-free spread that you like the taste of (such as peabutter). We haven’t tried it with a regular butter spread such as Melt organic or earth balance, but perhaps that might also taste good… we might have to try that experiment soon!
Tess Schulze says
Could I use cocoa butter instead of a nut butter? Does it have to be spreadable?
Lar Fran says
Can I sub dates for sugar? Thanks
Cynthia says
What type of sugar for this recipe do you use? So excited to try this recipe!
Jason Sanford says
Honestly, you have a ton of options here, so use your favorite! Coconut sugar, maple syrup, regular sugar or brown sugar, erythritol if you’re sugar-free, agave, date sugar… etc!
Adriana says
Could I make this with macadamia milk instead?
Jason Sanford says
Yes!
Jennifer says
Thoughts on a strawberry flavor? Just add strawberries, or do you think more is required?
Jason Sanford says
This is from her almond milk ice cream post, but oat milk ice cream should be similar! “Strawberry: Use only 1 1/2 cups almond milk in the recipe. Add 1/2 cup mashed strawberries, and use a neutral nut butter such as raw cashew or coconut butter. Stir in 1/2 cup diced strawberries if desired just before serving.”
Steph says
Is it possible to leave out the nut butter for a vanilla flavor? I dont have coconut butter at my store, and I’m thinking sunflower butter is too oily?
Jason Sanford says
It really needs some kind of fat, or it will be ice milk, not ice cream. You could do coconut milk ice cream without nut butter though: https://chocolatecoveredkatie.com/coconut-ice-cream-recipe/
🍰🎂🍨🥥 says
Can I use whole milk instead???🥛
Jason Sanford says
Sure, most types of milk will work here.
ant says
Could I use cream of coconut instead of the nut butter, or tahini, or is there anything else? I only have peanut butter and I think that would be too strong of a flavor.
CCK Media Team says
Cream of coconut would work! https://chocolatecoveredkatie.com/coconut-ice-cream-recipe/
Crystal Webb says
Hi,
My boys would love this! We have several food allergies in our house, so nuts are out. We have one child that is allergic to sesame and sunflowers, so most seeds are out as well. Can you recommend a sub that isn’t seeds, nuts or coconut for the nut butter in this. Do you think avocado might work? Or a banana? Thanks so much!
CCK Media Team says
You can definitely use a banana – just use this recipe! https://chocolatecoveredkatie.com/banana-ice-cream-healthy/
Susan B Chandler says
This turned out surprisingly good. We did chocolate with a hint of orange oil. We added more chocolate to get a dark chocolate flavor. There was a little bit of texture but when you add slivered almonds it is less significant. It tasted a little too salty so I would just go with a 1/4 scant teaspoon next time. Froze very well. We want to try with coconut milk as part of the fat and also use almond butter for more options on flavors. All we had on hand was Nutella and Peanut butter. We used mostly Nutella but also added peanut butter but it really wasn’t a noticeable flavor.
Mallory says
Can I use peanut butter as my but butter?
Mallory says
Lol I mean nut butter? Also can you use store bought almond milk for this too?
CCK Media Team says
Yes to both! https://chocolatecoveredkatie.com/almond-milk-ice-cream-recipe/
Taylor says
This recipe works great in a pinch with the low prep time. It only took 20 minutes to prep and 15 minutes to churn. I added cocoa powder and vegan cookie dough in and it turned out great. I agree with another reviewer, it was too salty so I would recommend not using any salt if you have salted nut butter.
Annemarie says
Can I use oat cream or would this not be “fat enough”? I would like to avoid giving it a nut taste (especially peanut or coconut). Thank you!!
Hannah Winograd says
Would non-dairy margarine work for the fat? I’m trying to avoid nuts.
CCK Media Team says
Hmm, we haven’t tried, but it honestly sounds like a good idea. If you try it before we do, be sure to report back!
Catherine says
I made the chocolate version. The ice cream’s texture didn’t work for me. The almond butter contributed to a grainy texture. There was no coconut milk or cashew cream, which left it too hard in it’s frozen state, and it didn’t soften. Instead, it just melted. It also was not sweet enough. I used cocoa powder, but there is no mention of adding sugar for the chocolate version. Adding cocoa powder without sugar didn’t yield enough sweetness.
CCK Media Team says
Hi Catherine, I’m confused – why would you not add any sugar? It calls for 1/3 cup. What specific ingredients and quantities did you use for the recipe?
Sunny says
I want to use my vitamix for this recipe. Should I put it on my freeze setting or just blend it using the number dial? Is there a number (speed) I shouldn’t go past?
CCK Media Team says
Hmm, sorry we have older vitamixes and it only has the power on-off/high buttons! Katie uses high speed 🙂
lj says
This ice cream is absolutely amazing! So delicious, also tried with soaked dates instead of sweetner and was great.
Jacky says
I have a perfectly incrediblw variation to share…. add some ginger before freezing and When you blitz the frozen cubes, crumble ginger nut biscuits into the mixture!
I have recently discovered that mist ginger nut biscuits are in fact accidentally vegan (I use Lidl variety).
Perfectly indulgent Ice cream
CCK Media Team says
Wow that sounds so good, like gingerbread ice cream!
Nicole Ortiz says
Can I use regular butter instead of nut butter?
Nicole Ortiz says
I accidentally wrote this on the coconut ice cream recipe- Can I use regular butter instead of nut butter?
Chocolate Covered Katie says
Sorry we have never tried it!
Marge Teilhaber says
Chocolate Covered Katie, you are quite a find! I’ve just started buying Oatley ice cream and love it. Googling DIY oat milk ice cream led me to you and wow, you and your recipes are GOLD! I don’t get the ice cube thing and throwing them into food processor for more whirring. Why not whir all ingredients in FP and pour into popsicle molds or Oatley pint containers that I’m saving?
Marge Teilhaber says
And another question: what’s your opinion about using unstrained oat milk? So far any recipe that says plant milk (muffins or pancakes) it’s perfectly fine unstrained. I love not having to bother with that step in making oat milk or any nut milk. I say it’ll be fine in oat milk ice cream. You agree?
CCK Media Team says
Popsicles would be fantastic! And yes, unstrained is fine here 🙂 🙂
Bali says
Hi would it work in a nutri blender?
CCK Media Team says
Hmm sorry we have never tried one!
Thechocolatelover says
hey! Would this work if use sunflower oil instead of nut butter?
Thanks!
CCK Media Team says
Hmm sorry we have never tried it! I think you could get ice milk out of a food processor, but not ice cream because you’d have to thaw it more than if using a vitamix, since otherwise the food processor wouldn’t blend.
Thechocolatelover says
Also can I use a food processor instead of a blender? Thanks so much!
Marge says
Anyone tried this with something other than. It/seed butter? I can’t do tree nut or bananas, and I don’t want the strong flavor for sunflower or tahini. Could I do sweet potato? Or would a higher fat option like avocado work better?
Rebecka says
Oh my gosh! this was INCREDIBLE. I am on a no dairy/sugar diet with some friends so I made this with stevia powder, PB, and then added in the cocoa and shredded coconut flakes. Amazing!!!!!
Jimmy says
We made the peanut butter recipe and added a little vanilla extract. It was so creamy and delicious.
Andrea Harbuck says
We tried this with banana and almond butter. Wow!! So creamy and delicious! I was concerned about the honey but I couldn’t even taste the honey. I can’t wait to try some other flavors and play with the recipe.