20 Creamy Oat Milk Ice Cream Recipes Delicious

Dive into the creamy, dreamy world of oat milk ice cream with our roundup of 20 irresistible recipes! Whether you’re dairy-free, vegan, or simply in love with the rich, smooth texture of oat milk, these delightful treats are sure to satisfy your sweet tooth. From classic vanilla to adventurous flavor twists, there’s a scoop for every taste. Ready to churn up some magic? Let’s get started!

Vanilla Bean Oat Milk Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Vanilla Bean Oat Milk Ice Cream, a dairy-free delight that’s surprisingly simple to whip up.

Ingredients

• 2 cups oat milk
• 1 vanilla bean, split and scraped
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1 cup full-fat coconut milk

Instructions

1. In a medium saucepan over low heat, combine oat milk, the scraped seeds from the vanilla bean, and the vanilla bean pod. Heat until warm but not boiling, about 5 minutes.
2. Remove the vanilla bean pod. Whisk in sugar, vanilla extract, and salt until fully dissolved.
3. Stir in coconut milk until the mixture is smooth and uniform.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the vanilla bean’s flecks, offering a visual and flavorful depth that’s unmatched by extract alone.

Tip: For an extra creamy texture, soak the vanilla bean in the oat milk overnight before starting the recipe.

Chocolate Chip Oat Milk Ice Cream

Who says you need dairy to enjoy creamy, dreamy ice cream? This Chocolate Chip Oat Milk Ice Cream is a game-changer for vegans and lactose-intolerant folks alike.

Ingredients

• 2 cups oat milk
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions

1. In a blender, combine the oat milk, granulated sugar, vanilla extract, and salt. Blend until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. When the ice cream is almost done churning, add the dairy-free chocolate chips and let them mix in for the last 2 minutes.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

The magic of this recipe lies in the oat milk’s natural sweetness and creaminess, making it indistinguishable from traditional ice cream. Plus, those melty chocolate chips? Pure bliss.

Tip: For an extra chocolatey experience, try using mini chocolate chips—they distribute more evenly throughout the ice cream.

Strawberry Swirl Oat Milk Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Strawberry Swirl Oat Milk Ice Cream, a dairy-free delight that’s as easy to make as it is delicious.

Ingredients

• 2 cups oat milk
• 1 cup fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a blender, combine the strawberries, 1/4 cup of the granulated sugar, and lemon juice. Blend until smooth, then set aside.
2. In a medium saucepan over medium heat, whisk together the oat milk, remaining 1/4 cup granulated sugar, vanilla extract, and salt. Heat until the sugar is completely dissolved, about 5 minutes, stirring occasionally. Do not boil.
3. Remove from heat and let the mixture cool to room temperature, then chill in the refrigerator for at least 2 hours.
4. Pour the chilled oat milk mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
5. As the ice cream begins to firm up, drizzle in the strawberry mixture to create a swirl. Continue churning until the ice cream reaches a soft-serve consistency.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving.

The magic of this recipe lies in the vibrant strawberry swirl that ribbons through the creamy oat milk base, offering a refreshing twist on classic ice cream.

Tip: For an extra burst of strawberry flavor, fold in some diced fresh strawberries before the final freeze.

Matcha Green Tea Oat Milk Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Matcha Green Tea Oat Milk Ice Cream, a refreshing twist that’s both dairy-free and delightfully earthy.

Ingredients

• 2 cups oat milk
• 1/2 cup granulated sugar
• 2 tbsp matcha green tea powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine 2 cups oat milk and 1/2 cup granulated sugar. Warm over medium heat, stirring constantly, until the sugar dissolves completely, about 3-5 minutes. Do not boil.
2. Remove from heat and whisk in 2 tbsp matcha green tea powder until no lumps remain. Stir in 1 tsp vanilla extract and 1/4 tsp salt.
3. Pour the mixture into a bowl and chill in the refrigerator for at least 4 hours, or overnight, until completely cold.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer the ice cream to a freezer-safe container and freeze for an additional 2-3 hours until firm.

The vibrant matcha flavor paired with the creamy oat milk creates a uniquely smooth and refreshing dessert that’s perfect for those warm afternoons when you crave something cool yet sophisticated.

Tip: For an extra matcha kick, sprinkle a little extra matcha powder on top before serving.

Peanut Butter Oat Milk Ice Cream

Who knew that combining peanut butter and oat milk could create such a dreamy, dairy-free ice cream? This recipe is a game-changer for those looking for a creamy, plant-based treat.

Ingredients

• 2 cups oat milk
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a blender, combine the oat milk, peanut butter, sugar, vanilla extract, and salt. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

The magic of this ice cream lies in its velvety texture and the perfect balance of sweet and salty flavors, making it a standout dessert that’s surprisingly simple to whip up.

Tip: For an extra crunch, sprinkle chopped peanuts on top before serving.

Blueberry Oat Milk Ice Cream

Who says you need dairy to enjoy a creamy, dreamy ice cream? This Blueberry Oat Milk Ice Cream is a delightful vegan treat that’s bursting with fruity flavor.

Ingredients

• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups oat milk
• 1/2 cup full-fat coconut milk

Instructions

1. In a medium saucepan over medium heat, combine 2 cups blueberries, 1/2 cup sugar, and 1 tbsp lemon juice. Cook, stirring occasionally, until the blueberries break down and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.
2. Once cooled, blend the blueberry mixture with 1 tsp vanilla extract, 1/4 tsp salt, 2 cups oat milk, and 1/2 cup coconut milk until smooth.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the coconut milk, which adds a luxurious creaminess without overpowering the vibrant blueberry flavor.

Tip: For an extra berry boost, swirl in some homemade blueberry jam before the final freeze.

Coconut Oat Milk Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Coconut Oat Milk Ice Cream, a dairy-free delight that’s surprisingly simple to whip up.

Ingredients

• 2 cups oat milk
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine the oat milk, coconut milk, and sugar. Warm over medium heat, stirring occasionally, until the sugar dissolves completely, about 5 minutes.
2. Remove from heat and stir in the vanilla extract and salt. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving, for a firmer texture.

This Coconut Oat Milk Ice Cream stands out with its velvety texture and the perfect balance of sweetness, thanks to the natural creaminess of coconut milk and the subtle oat flavor.

Tip: For an extra tropical twist, fold in 1/2 cup of toasted coconut flakes before freezing.

Banana Oat Milk Ice Cream

Who knew that blending bananas and oat milk could create such a dreamy, dairy-free ice cream? This Banana Oat Milk Ice Cream is not only incredibly easy to make but also a guilt-free treat that’ll have you coming back for seconds.

Ingredients

• 4 ripe bananas, peeled and sliced
• 2 cups oat milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. Place the sliced bananas on a baking sheet lined with parchment paper and freeze for at least 2 hours, or until solid.
2. In a blender, combine the frozen bananas, oat milk, maple syrup, vanilla extract, and a pinch of salt. Blend on high until the mixture is smooth and creamy, about 2-3 minutes.
3. Pour the mixture into a loaf pan or a freezer-safe container. Cover and freeze for at least 4 hours, or until firm.
4. For the best texture, let the ice cream sit at room temperature for 5-10 minutes before scooping.

The magic of this recipe lies in its simplicity and the creamy texture that rivals traditional ice cream, without any dairy. It’s a testament to how wholesome ingredients can transform into something spectacular.

Tip: For an extra flavor boost, swirl in some peanut butter or chocolate chips before freezing.

Mocha Oat Milk Ice Cream

Who says you can’t enjoy a creamy, dreamy ice cream without dairy? This Mocha Oat Milk Ice Cream is here to prove otherwise, blending rich coffee and chocolate flavors into a smooth, vegan-friendly treat.

Ingredients

• 2 cups oat milk
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tbsp instant coffee granules
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium saucepan over low heat, whisk together 2 cups oat milk, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 2 tbsp instant coffee granules, and 1/4 tsp salt until the sugar and cocoa are fully dissolved.
2. Remove from heat and stir in 1 tsp vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
3. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to a lidded container and freeze for an additional 2-3 hours to firm up before serving.

The magic of this recipe lies in the oat milk’s natural creaminess, which pairs perfectly with the bold mocha flavors for a dessert that’s both indulgent and surprisingly simple to make.

Tip: For an extra chocolatey twist, fold in 1/2 cup of dairy-free chocolate chips during the last few minutes of churning.

Pumpkin Spice Oat Milk Ice Cream

Embrace the cozy flavors of fall with this creamy Pumpkin Spice Oat Milk Ice Cream, a dairy-free delight that’s surprisingly simple to whip up at home.

Ingredients

• 2 cups oat milk
• 1 cup pumpkin puree
• 3/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/4 tsp salt

Instructions

1. In a blender, combine the oat milk, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in its velvety texture and the perfect balance of sweet and spice, making it a standout dessert that’s both indulgent and wholesome.

Tip: For an extra touch of autumn, serve with a sprinkle of cinnamon or a drizzle of caramel sauce.

Raspberry Ripple Oat Milk Ice Cream

This Raspberry Ripple Oat Milk Ice Cream is a dreamy, dairy-free delight that’s bursting with fresh berry flavor and creamy texture. Perfect for those warm summer days or whenever you’re craving a sweet, plant-based treat.

Ingredients

• 2 cups oat milk
• 1 cup fresh raspberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a blender, combine 1 cup oat milk, fresh raspberries, granulated sugar, lemon juice, vanilla extract, and salt. Blend until smooth.
2. Strain the mixture through a fine-mesh sieve into a bowl to remove seeds, pressing with a spoon to extract all the liquid.
3. Pour the remaining 1 cup oat milk into the raspberry mixture and stir well to combine.
4. Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
5. Transfer the ice cream to a freezer-safe container, cover, and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the vibrant raspberry ripple that runs through the creamy oat milk base, offering a refreshing and fruity contrast in every bite.

Tip: For an extra berry boost, swirl in a few tablespoons of raspberry jam before the final freeze.

Mint Chocolate Chip Oat Milk Ice Cream

Who says you need dairy to enjoy a creamy, dreamy ice cream? This Mint Chocolate Chip Oat Milk Ice Cream is a refreshing twist on the classic, perfect for those warm summer nights or whenever you’re craving something sweet and minty.

Ingredients

• 2 cups oat milk
• 1 cup full-fat coconut milk
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 tsp peppermint extract
• 1/2 tsp salt
• 1 cup dairy-free chocolate chips
• Green food coloring (optional)

Instructions

1. In a blender, combine the oat milk, coconut milk, granulated sugar, vanilla extract, peppermint extract, and salt. Blend until the sugar is completely dissolved.
2. If using, add a few drops of green food coloring and blend until the mixture is uniformly colored.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
4. In the last 5 minutes of churning, add the dairy-free chocolate chips.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the peppermint’s cool kick paired with the rich, creamy texture from the coconut milk, making it a guilt-free indulgence that doesn’t skimp on flavor.

Tip: For an extra minty freshness, try adding a handful of fresh mint leaves to the blender with the other ingredients.

Caramel Oat Milk Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Caramel Oat Milk Ice Cream, a dairy-free delight that’s surprisingly simple to whip up.

Ingredients

• 2 cups oat milk
• 1 cup granulated sugar
• 1/4 cup water
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 cup heavy coconut cream

Instructions

1. In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water. Stir until the sugar dissolves, then stop stirring and let the mixture boil until it turns a deep amber color, about 10 minutes.
2. Carefully pour in 2 cups oat milk, stirring constantly. The mixture will bubble vigorously, so be cautious. Continue to stir until the caramel is fully dissolved into the milk.
3. Remove from heat and stir in 1 tsp vanilla extract and 1/2 tsp salt. Let the mixture cool to room temperature, then stir in 1 cup heavy coconut cream.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thick and creamy.
5. Transfer to a freezer-safe container and freeze for at least 4 hours before serving.

The magic of this recipe lies in the caramel’s deep flavor paired with the oat milk’s natural sweetness, creating a luxuriously smooth texture without any dairy.

Tip: For an extra caramel kick, drizzle additional caramel sauce over the ice cream before serving.

Almond Joy Oat Milk Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Almond Joy Oat Milk Ice Cream, a dairy-free delight that’s packed with the classic flavors of coconut, almonds, and dark chocolate.

Ingredients

• 2 cups oat milk
• 1 can (13.5 oz) full-fat coconut milk
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 cup shredded coconut
• 1/2 cup chopped almonds
• 1/2 cup dark chocolate chunks
• 1/4 tsp salt

Instructions

1. In a blender, combine the oat milk, coconut milk, sugar, vanilla extract, and salt. Blend until the sugar is completely dissolved, about 1 minute.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. When the ice cream is almost done churning (about 5 minutes left), add the shredded coconut, chopped almonds, and dark chocolate chunks.
4. Once churned, transfer the ice cream to a loaf pan or airtight container. Freeze for at least 4 hours, or until firm.

This Almond Joy Oat Milk Ice Cream stands out with its rich coconut base and the perfect crunch from almonds and chocolate, making it a guilt-free indulgence that’s as fun to make as it is to eat.

Tip: For an extra coconutty flavor, toast the shredded coconut before adding it to the ice cream.

Lemon Curd Oat Milk Ice Cream

Imagine the creamy dreaminess of ice cream meeting the zesty tang of lemon curd, all in a dairy-free delight that’s surprisingly simple to whip up at home.

Ingredients

• 2 cups oat milk
• 1/2 cup granulated sugar
• 1/4 cup lemon curd
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium bowl, whisk together 2 cups oat milk, 1/2 cup granulated sugar, and a pinch of salt until the sugar is fully dissolved.
2. Stir in 1 tsp vanilla extract and 1/4 cup lemon curd until the mixture is smooth and well combined.
3. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the ice cream to a freezer-safe container, swirl in additional lemon curd if desired, and freeze for at least 4 hours or until firm.

The magic of this recipe lies in the balance of sweet and tart, with the oat milk lending a subtle nuttiness that complements the bright lemon flavor perfectly.

Tip: For an extra burst of lemon, zest a little over the top before serving.

Cookies and Cream Oat Milk Ice Cream

Who knew that combining the nostalgic crunch of cookies with the creamy dreaminess of oat milk ice cream could be this easy? This Cookies and Cream Oat Milk Ice Cream is a dairy-free delight that’s sure to impress.

Ingredients

• 2 cups oat milk
• 1 cup heavy coconut cream
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 10 chocolate sandwich cookies, crushed

Instructions

1. In a blender, combine the oat milk, heavy coconut cream, granulated sugar, vanilla extract, and salt. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. Once the ice cream reaches a soft-serve consistency, add the crushed chocolate sandwich cookies and churn for an additional 2-3 minutes to distribute evenly.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the contrast between the silky oat milk base and the crunchy cookie bits, creating a texture that’s utterly addictive.

Tip: For an extra cookie crunch, reserve some crushed cookies to sprinkle on top before serving.

Cherry Garcia Oat Milk Ice Cream

Who says you can’t enjoy the iconic Cherry Garcia flavor in a dairy-free version? This Cherry Garcia Oat Milk Ice Cream is a dreamy, vegan-friendly treat that’s bursting with sweet cherries and rich chocolate chunks.

Ingredients

• 2 cups oat milk
• 1 cup full-fat coconut milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup pitted and chopped sweet cherries
• 1/2 cup dark chocolate chunks

Instructions

1. In a blender, combine the oat milk, coconut milk, 3/4 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp salt. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
3. Once the ice cream reaches a soft-serve consistency, gently fold in 1 cup pitted and chopped sweet cherries and 1/2 cup dark chocolate chunks.
4. Transfer the ice cream to a loaf pan or airtight container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the contrast between the tart cherries and the velvety chocolate, all wrapped up in a creamy oat milk base that’s surprisingly rich.

Tip: For an extra chocolatey experience, drizzle melted dark chocolate over the top before serving.

Maple Walnut Oat Milk Ice Cream

Dive into the creamy, dreamy world of homemade ice cream with this Maple Walnut Oat Milk Ice Cream, a dairy-free delight that’s rich in flavor and easy to whip up.

Ingredients

• 2 cups oat milk
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup walnuts, chopped and toasted

Instructions

1. In a blender, combine the oat milk, pure maple syrup, melted coconut oil, vanilla extract, and salt. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
3. Once the ice cream reaches a soft-serve consistency, fold in the chopped and toasted walnuts.
4. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the perfect balance of maple’s sweetness with the earthy crunch of walnuts, all while keeping it dairy-free and utterly scoopable.

Tip: For an extra maple kick, drizzle a little more syrup over the top before serving.

Espresso Oat Milk Ice Cream

Who says you can’t enjoy your morning espresso as a creamy, dreamy dessert? This Espresso Oat Milk Ice Cream is here to prove them wrong, blending rich coffee flavors with the smoothness of oat milk for a dairy-free treat that’s utterly irresistible.

Ingredients

• 2 cups oat milk
• 1/2 cup granulated sugar
• 1/4 cup espresso, cooled
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a medium bowl, whisk together 2 cups oat milk, 1/2 cup granulated sugar, 1/4 cup espresso, 1 tsp vanilla extract, and 1/4 tsp salt until the sugar is completely dissolved.
2. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in its simplicity and the bold espresso flavor that shines through, perfectly balanced by the natural sweetness of oat milk. It’s a testament to how dairy-free desserts can stand tall with the classics.

Tip: For an extra coffee kick, sprinkle a little espresso powder over the top before serving.

Pistachio Oat Milk Ice Cream

Dive into the creamy, nutty goodness of this Pistachio Oat Milk Ice Cream, a dairy-free delight that’s surprisingly simple to whip up at home.

Ingredients

• 2 cups oat milk
• 1/2 cup raw pistachios, shelled
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a blender, combine the oat milk, raw pistachios, granulated sugar, vanilla extract, and salt. Blend on high until the mixture is smooth and the pistachios are fully incorporated.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
3. Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.

What sets this ice cream apart is its velvety texture and the vibrant, natural pistachio flavor that shines through without any artificial additives.

Tip: For an extra crunch, sprinkle chopped pistachios on top before serving.

Conclusion

We hope this roundup of 20 creamy oat milk ice cream recipes inspires your next sweet adventure! Each recipe offers a delightful twist on classic favorites, perfect for any home cook looking to explore dairy-free options. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next ice cream craving. Happy scooping!