Description
Indulge in a dairy-free, vegan treat with this easy-to-make Oat Milk Ice Cream. Creamy and delicious, this homemade ice cream is a perfect dessert for those looking for a plant-based alternative.
Ingredients
Scale
Main Base:
- 2 1/2 cups unsweetened oat milk
- 1/2 cup full-fat coconut milk
- 1/2 cup maple syrup or agave nectar
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch or arrowroot powder (optional)
- Pinch of salt
Optional Mix-Ins:
- 1/2 cup chocolate chips
- Chopped nuts
- Swirls of fruit preserves
Instructions
- Prepare Base: In a medium saucepan, whisk together oat milk, coconut milk, maple syrup, vanilla extract, cornstarch (if using), and salt. Heat over medium heat until it simmers and thickens, about 5–7 minutes. Cool to room temperature, then refrigerate for at least 2 hours.
- Churn Mixture: Once chilled, churn in an ice cream maker for 20–25 minutes until thick. Add mix-ins during the last few minutes. Freeze for 2–4 hours before serving.
Notes
- If no ice cream maker, freeze base in a dish, stirring every 30 minutes until scoopable.
- For chocolate version, add 1/4 cup cocoa powder while heating the base.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
