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Creamy Vegan Oat Milk Ice Cream

Creamy Vegan Oat Milk Ice Cream That Melts Hearts

Discover how to make Creamy Vegan Oat Milk Ice Cream, a rich and customizable dessert that's perfect for summer.
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Prep Time 5 minutes
Cook Time 25 minutes
Freezing Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 scoops
Course: Dessert
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 cups Full-Fat Oat Milk Best choice: Oatly Barista for luxurious texture.
  • 1/2 cup Maple Syrup Agave syrup can be substituted if desired.
  • 2 teaspoons Vanilla Extract Use pure vanilla for the richest taste.
  • 1 pinch Salt A pinch is sufficient.
  • 2 tablespoons Coconut Oil For a different twist, use avocado oil as a substitute.

Equipment

  • High-speed blender
  • Ice Cream Maker
  • freezer-safe container
  • Shallow baking pan

Method
 

Basic Instructions
  1. Blend Ingredients: In a high-speed blender, combine the full-fat oat milk, maple syrup, vanilla extract, salt, and coconut oil (if using). Blend on high for about 1 minute until smooth and creamy.
  2. Churn the Mixture: Pour the blended mixture into your ice cream maker and churn for 20-25 minutes until it thickens to a soft-serve consistency.
  3. Freeze and Serve: Transfer the churned ice cream to a freezer-safe container, press parchment paper onto the surface, seal, and freeze for at least 4 hours. Let it sit at room temperature for 10 minutes before serving.

Nutrition

Serving: 1scoopCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 50mgPotassium: 200mgFiber: 1gSugar: 15gCalcium: 1mgIron: 2mg

Notes

Store in the fridge for up to 3 days or in the freezer for up to 2 weeks. Use parchment paper on top of the ice cream to prevent ice crystals.

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