- 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.