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Oat Milk Ice Cream

Creamy, dreamy, smooth, classic, and completely dairy free homemade oat milk ice cream.

Oatmilk Ice Cream Recipe (Dairy Free, 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

Homemade Oat Milk Ice Cream Recipe (Egg Free)

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!

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

Girls Eating Vegan Ice Cream

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

How to make oat milk ice cream

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!

Creamy Dairy Free Oat Milk Ice Cream Recicpe
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Oat Milk Ice Cream

How to make creamy dairy free and vegan oat milk ice cream at home the easy way.
5/5 (6)
Total Time 5 minutes
Yield 4 – 6 servings


  • 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)


  • *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


Be sure to watch the recipe video above showing how easy it is to make this ice cream. And if oat milk isn’t available, try this Almond Milk Ice Cream.

Have you made this recipe?

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5/5 (6)

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Published on May 20, 2020

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  1. 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

      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!

    • 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.”

  2. 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?

  3. 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.

  4. Crystal Webb says

    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!

  5. 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.

  6. 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.

  7. 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!!

    • 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!

  8. Nancy says

    Maybe in an ice-cream maker it works but freezing it in an ice cube tray and whipping up the cubes in a high-speed blender did not. It turned into soup in the blender. I also tried with food processor and with a mixer. Nope. No scoopable ice cream as shown in the video.

    • CCK Media Team says

      Hi Nancy, what type of high speed blender do you have? And what specific ingredients did you use? It definitely works with the blender option, because that’s what Katie used for the video/photos in this post.

  9. 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?

  10. 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 🙂

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