I remember the first time I made this Oat Milk Ice Cream—I couldn’t believe how creamy and delicious it turned out with just three ingredients.
No dairy, no machine, no fuss—just a smooth, naturally sweet frozen treat that’s light and satisfying.
If you’re looking for an easy plant-based dessert that actually tastes amazing, this one’s a must.
Why You’ll Love This Recipe
Completely dairy-free – Perfect for plant-based or lactose-free diets.
Minimal ingredients – Just 3 pantry staples and you’re set.
Naturally sweet – Thanks to agave, it’s smooth and subtle.
No ice cream maker – Just freeze and stir, that’s it.
Light but creamy – Not heavy, but still rich in texture.
What You’ll Need (Ingredient Highlights)
Oat milk – Creamy and neutral, makes the perfect base.
Agave syrup – A mild, natural sweetener that blends beautifully.
Vanilla extract – Adds warmth and a hint of classic ice cream flavor.
Pro Tips Before You Start
Use full-fat oat milk – For a richer, creamier result.
Chill ingredients first – Speeds up freezing time.
Stir well during freezing – Keeps texture smooth and less icy.
Add-ins welcome – Stir in chocolate chips, berries, or cinnamon at the final mix.
Taste before freezing – Adjust sweetness if needed.
How to Make Oat Milk Ice Cream
Step 1: Blend the Base
Add oat milk, agave syrup, and vanilla extract to a blender.
Blend until completely smooth.
Step 2: Start Freezing
Pour the mixture into a loaf pan or shallow freezer-safe dish.
Step 3: Stir During Freezing
Freeze for about 6 hours, stirring the mixture every 2 hours to break up ice crystals and keep it creamy.
Step 4: Serve and Enjoy
Scoop into bowls or cones and enjoy immediately.
Let sit a few minutes at room temp if too firm.
What to Serve It With
Fresh berries or fruit compote
A drizzle of chocolate or caramel sauce
Vegan brownies or cookies
Chopped nuts or granola
A shot of espresso for an oat-milk affogato
Variations / Substitutions
Swap sweetener – Use maple syrup, honey (if not vegan), or coconut sugar.
Add spices – Cinnamon, nutmeg, or cardamom work beautifully.
Chocolate version – Blend in cocoa powder or melted dark chocolate.
Chunky style – Add cookie crumbles, nuts, or chocolate chips.
Fruit flavor – Blend in frozen banana or mango for a twist.
Storage & Leftovers
Freeze – Store in an airtight container for up to 1 month.
To serve – Let sit 5–10 minutes before scooping if it’s too firm.
Refreeze tip – Re-blend slightly icy leftovers and re-freeze.
Texture fix – A splash of oat milk when re-blending helps restore creaminess.
Batch size – Easily double the recipe for bigger portions.
FAQs
Do I need an ice cream maker?
Nope! This recipe is no-churn and only needs a freezer and a pan.
Can I use another milk alternative?
Yes—almond, soy, or coconut milk can work, but the texture may vary.
Is agave syrup necessary?
It adds great texture and sweetness, but maple syrup works too.
How do I keep it from getting icy?
Stir it every couple of hours while freezing to prevent ice crystals.
Can I make it chocolate flavored?
Absolutely! Add cocoa powder or melted chocolate before blending.
Can I eat it right after freezing?
Yes, just let it sit for a few minutes at room temp to soften.
How long does it last in the freezer?
Up to a month if stored in a sealed container.
Final Thoughts
This Oat Milk Ice Cream is proof that simple ingredients can still make something special.
It’s creamy, refreshing, and totally customizable—great for dessert lovers looking for a lighter, dairy-free option.
Whether you’re vegan or just curious, this is one frozen treat that belongs in your summer rotation.