Nut-Free Oat Milk Vanilla Ice Cream

Creamy dairy-free oat milk vanilla ice cream scoops in a bowl

Nut-Free Oat Milk Vanilla Ice Cream

Creamy homemade oat milk ice cream made with carton oat milk and a quick cooked, starch-thickened base. No eggs, no dairy, no nuts. Made in a churn-style ice cream maker.

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Prep Time 15

Cook Time 10

Chill, churn, and freeze 6 40

Total Time 7 5

Servings: 5 cups

Ingredients Method Notes

Ingredients

2 1/4 cups unsweetened vanilla oat milk creamy or barista-style works best
1 7 oz can sweetened condensed oat milk or sweetened condensed coconut milk
1 13.5 oz can coconut cream or soy milk to minimize coconut
3/4 cup granulated sugar adjust to taste
2 teaspoons pure vanilla extract
2 tablespoons arrowroot starch or cornstarch
pinch sea salt
seeds from 1-2 vanilla beans optional

Method

In a medium saucepan, whisk all the ingredients together until completely smooth, with no starch lumps.
Set over medium-high heat and whisk constantly until it just starts to simmer.
Lower the heat to medium-low and keep whisking 7 to 8 minutes, until thickened to a pudding-like consistency that starts to pull away from the sides of the pan.
Pour into a clean bowl and cool at room temperature about 10 minutes.
Cover and refrigerate until fully cold, about 4 hours or overnight.
Churn in your ice cream maker according to the manufacturer's directions until thick soft-serve consistency, usually 30 to 40 minutes.
Transfer to a chilled airtight container or loaf pan and freeze at least 2 hours, until scoopable.
Let sit at room temperature 5 to 10 minutes before scooping.

Notes

Allergens: Contains: oats (oat milk), coconut (coconut cream; condensed coconut milk if used); soy only if you use the soy milk option. Free of: dairy, eggs, peanuts, tree nuts.

Choose the creamiest oat milk you can find; higher fat means creamier ice cream. Thorough chilling before churning is extra important with oat milk bases.