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Oat Milk Ice Cream Recipe

American · Dessert · 25 min total

A creamy, dairy-free ice cream made with oat milk, perfect for those avoiding dairy or looking for a plant-based dessert.

Ingredients

• 2 cups oat milk
• 1 cup canned full-fat coconut milk
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon arrowroot powder or cornstarch
• 2 tablespoons water

Instructions

1. In a small bowl, whisk arrowroot powder with water to make a slurry; set aside.
2. In a medium saucepan, combine oat milk, coconut milk, sugar, vanilla, and salt. Whisk over medium heat until sugar dissolves and mixture is hot but not boiling.
3. Slowly whisk in the arrowroot slurry. Continue whisking until mixture thickens slightly, about 2-3 minutes. Do not boil.
4. Remove from heat and let cool to room temperature. Then cover and refrigerate until completely chilled, at least 4 hours or overnight.
5. Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions until soft-serve consistency.
6. Transfer to an airtight container and freeze for at least 4 hours or until firm. Let sit at room temperature for 5 minutes before scooping.

Tips

• For extra creaminess, use barista-style oat milk.
• Store in an airtight container in the freezer for up to 2 weeks.
• Let ice cream soften for a few minutes before scooping for best texture.

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