Creamy Oat Milk Ice Cream Recipe — Dairy-Free Frozen Dessert

Homemade Oat Milk Ice Cream is a delightful dairy-free dessert made with barista-style oat milk and simply flavored with vanilla and sugar.

To achieve a rich, creamy texture without dairy, this recipe is French-style, relying on a thick custard made from extra egg yolks.

This oat ice cream is dairy-free and nut-free, and can be gluten-free depending on the oat milk brand you use.

Oat milk has become a popular dairy alternative, especially for coffee drinks like lattes. It froths well and, when using a barista-style variety, creates an excellent base for homemade non-dairy ice cream.

If you enjoy dairy-free frozen treats, you may also like our Coconut Milk Ice Cream and a range of sorbet recipes. This oat milk version is especially versatile and pairs well with other flavors like coconut mint.

Why You’ll Love This Oat Milk Ice Cream

Super Creamy Dairy-Free Ice Cream – This recipe is adapted to be extra creamy without any dairy. Instead of cream, extra egg yolks create a thick, silky custard that blends with oat milk for a rich texture.

Churned for Best Texture – Using an ice cream maker produces the best results, incorporating the right amount of air and producing a soft-serve consistency before the final freeze.

Simple, Clear Instructions – French-style and dairy-free ice creams can sound intimidating, but the steps here are straightforward. Follow them and you’ll have smooth, flavorful oat milk ice cream every time.

Ingredients

Egg Yolks – This recipe uses 6 egg yolks to build a thick custard. They replace the fat that would normally come from cream, yielding a rich texture. Reserve the whites for another use.

Sugar – Granulated sugar provides sweetness and helps create a smooth, scoopable texture.

Barista-Style Oat Milk – Choose a barista blend for higher fat and better creaminess; it makes a noticeable difference in the finished ice cream.

Salt – A small amount balances the sweetness and brightens the flavor.

Vanilla Extract – Vanilla enhances the simple flavors of oat milk and sugar and is essential for a well-rounded vanilla ice cream.

How to Make Oat Milk Ice Cream from Scratch

Start the day before by freezing the bowl for your ice cream maker for at least 24 hours so it is solid.

1. Whisk the egg yolks and granulated sugar in a medium bowl until smooth and pale yellow.
2. Combine oat milk and salt in a saucepan over medium heat. Heat to just under a boil—bring to a simmer—then remove from heat.
3. Temper the eggs by whisking about 1/2 cup of the hot oat milk into the yolk and sugar mixture, stirring constantly until combined.
4. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Return to low heat and stir constantly until the custard thickens enough to coat the back of a spoon.
5. Strain the custard into a bowl to remove any cooked egg bits. Stir in vanilla. Cover the surface with plastic wrap so it touches the custard to prevent a skin from forming. Refrigerate for at least 3 hours.
6. Churn the chilled base in your ice cream machine according to the manufacturer’s instructions until it reaches a soft-serve consistency (about 20 minutes for many machines).
7. Transfer the churned ice cream to a shallow container or loaf pan. Press plastic or wax paper onto the surface and freeze at least 4 hours, until firm.
8. Let the ice cream sit at room temperature for about 5 minutes before scooping for an easy-to-scoop texture.

These steps correspond to the photos above. For exact measurements and a printable format, see the recipe card below.

How to Store Oat Milk Ice Cream

Store the ice cream in an airtight container in the freezer for up to one month. Press a layer of parchment or wax paper directly on the surface before sealing to minimize ice crystals.

Recipe Tips

Use quality ingredients – Better ingredients yield better flavor and texture.

Chill ingredients – Start with refrigerated custard when possible to shorten churn time and improve texture.

Choose higher-fat oat milk – Barista-style oat milk is key; low-fat versions tend to freeze icy.

Keep add-ins small – If adding mix-ins, chop them to no larger than a blueberry so they distribute evenly.

Don’t cut the sugar too much – Sugar contributes to both sweetness and a creamy texture by lowering the freezing point.

Barista Oat Milk vs. Regular Oat Milk

Barista-style oat milk is formulated to be thicker and higher in fat compared to regular oat milk. That added fat (often from added oils) helps mimic dairy’s creaminess, which is important for frozen desserts. You’ll often find barista blends in the refrigerated section of the store and labeled “barista.”

No-Churn Directions

If you don’t have an ice cream maker, chill a shallow container in the freezer. Pour the prepared mixture into the pan and freeze 3–4 hours, stirring every 30 minutes for the first two hours to incorporate air and improve creaminess. Add mix-ins after the final stir so they stay evenly distributed.

Add-Ins

This vanilla oat milk ice cream makes a great base for many mix-ins. Ideas:

• Mini chocolate chips or chopped chocolate
• Sprinkles
• Chopped nuts or shredded coconut
• Fruit spreads or fresh fruit swirls
• A drizzle of fudge or caramel before the final freeze
• Sandwich between plant-based cookies for an ice cream sandwich

When to Add Mix-Ins

Add solid mix-ins during the last two minutes of churning so they incorporate without breaking apart. For syrups or swirls, add them when transferring churned ice cream to the container and gently swirl.

Is This Vegan?

This specific recipe is not vegan because it contains egg yolks. For a vegan alternative, try a coconut milk–based ice cream recipe or other vegan bases that omit eggs.

Does Oat Milk Taste Like Oats?

Oat milk can have a gentle, warm flavor reminiscent of oats, but with sugar and vanilla in this ice cream, any oat notes are subtle and well-balanced.

What Is the Best Oat Milk Ice Cream?

While there are commercial oat milk ice creams available, homemade tends to be fresher and creamier. This recipe yields about six servings, often more than a typical non-dairy pint, and lets you control ingredients and flavors.

More Homemade Recipes

For more dairy-free options, try a selection of sorbets such as lemon, lime, watermelon, and coconut. Oat milk ice cream also pairs wonderfully with a fruity sorbet like strawberry and can be used in dairy-free ice cream cakes or fried ice cream.

If you make this Oat Milk Ice Cream, leave a comment to share how it turned out and any add-ins you enjoyed.

Oat Milk Ice Cream

Yield:
6 servings

Prep Time:
15 minutes

Cook Time:
30 minutes

Chilling/Freezing Time:
8 hours

Total Time:
8 hours 45 minutes

Homemade Oat Milk Ice Cream is a creamy, dairy-free dessert made with barista-style oat milk, vanilla, and sugar.

Ingredients

• 6 large egg yolks
• 3/4 cup granulated sugar
• 3 cups barista-style oat milk
• 1/2 tsp salt
• 1 teaspoon vanilla extract

Instructions

1. Chill the ice cream bowl for at least 24 hours. In a medium bowl, whisk egg yolks and sugar until smooth and pale yellow.
2. Add oat milk and salt to a saucepan over medium heat. Heat to a simmer, then remove from heat. Whisk about 1/2 cup hot oat milk into the egg mixture to temper the eggs.
3. Return the tempered eggs to the saucepan with the remaining milk.
4. Over low heat, stir constantly until the custard thickens enough to coat the back of a spoon.
5. Strain into a bowl, stir in vanilla, cover with plastic wrap touching the surface, and refrigerate at least 3 hours.
6. Churn according to your ice cream maker’s instructions until the mixture reaches a soft-serve consistency.
7. Transfer to a shallow container, press plastic or wax paper onto the surface, and freeze at least 4 hours until firm.
8. Let sit at room temperature for about 5 minutes before serving.

Notes

• Use barista-style oat milk for best creaminess.
• Extra egg yolks compensate for the lower fat content of oat milk versus dairy cream.
• Add mix-ins during the last two minutes of churning for even distribution.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 245Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 217mgSodium: 271mgCarbohydrates: 40gFiber: 1gSugar: 35gProtein: 8g