Creamy Oat Milk Ice Cream

published Aug 7, 2021
Oat Milk Ice Cream

If you're craving a rich and creamy frozen treat, then this oat milk ice cream recipe truly satisfies.

Serves4 to 8

Makesabout 1 quart

Prep10 minutes

Cook40 minutes

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Oat Milk Ice Cream in a black bowl with blue sprinkles on the table
Credit: Perry Santanachote
Oat Milk Ice cream

If you’re lactose-intolerant — or just avoiding dairy — but craving a rich and creamy frozen treat, then this oat milk ice cream recipe truly satisfies. Unlike many other recipes, our oat milk ice cream doesn’t include other alt-dairy, such as coconut or nut milks. Using a barista-blend oat milk is key to that creaminess since it has a higher fat content. Egg yolks also help add richness. We left everything else pretty simple, flavoring with just vanilla. Feel free to enjoy as is and taste the oatiness of the ice cream, or use this as a base for flavor experimentation. 

How Long Does Oat Milk Last After Opening?

Refrigerated store-bought oat milk is good for up to a week after it is opened. Homemade oat milk is good for a few days because of the lack of stabilizers.

What Should I Serve with Oat Milk Ice Cream?

Anything that you would top a bowl of oatmeal with would be equally excellent on a bowl of oat milk ice cream, but you can be much more indulgent.

How Long Is Oat Milk Ice Cream Good For?

Homemade oat milk ice cream is best enjoyed within three days of making it. It’ll still be good for up to two weeks, but there might be ice crystals in the container. Air is the enemy of your perfectly creamy oat milk ice cream, so it helps to create a tight seal over the ice cream surface with plastic wrap or parchment paper before putting on the lid. 

Oat Milk Ice Cream

If you're craving a rich and creamy frozen treat, then this oat milk ice cream recipe truly satisfies.

Prep time 10 minutes

Cook time 40 minutes

Makes about 1 quart

Serves 4 to 8

Nutritional Info


  • 1 quart

    store-bought barista blend oat milk

  • 2

    vanilla beans, split lengthwise and seeds scraped out, or 1 tablespoon vanilla extract

  • 1/8 teaspoon

    kosher salt

  • 6

    large egg yolks

  • 2/3 cup

    granulated sugar

  • 1/4 cup



  1. If needed, place the insert of the ice cream maker in the freezer to freeze for at least 8 hours.

  2. Prepare an ice bath in a large bowl. Place 1 quart barista-blend oat milk, the seeds of 2 vanilla beans (or 1 tablespoon vanilla extract), and 1/8 teaspoon kosher salt in a medium saucepan and whisk to combine. Clip a candy thermometer to the saucepan and set it over medium heat. (Alternatively, you can check the temperature with an instant-read thermometer.) Cook, stirring regularly until the mixture is steaming and bubbles on the edges, 5 to 7 minutes. Meanwhile, place 6 large egg yolks, 2/3 cup granulated sugar, and 1/4 cup cornstarch in a medium bowl and whisk until mixture is pale yellow.

  3. Once the milk mixture is hot, slowly ladle about 1/2 cup into the egg mixture while whisking constantly to temper it. Pour the tempered eggs into the saucepan and cook, stirring constantly, until thick enough to coat the back of a wooden spoon and 165ºF, 7 to 8 minutes.

  4. Place the saucepan in the ice bath, being careful not to let any water get into the pan. Let cool for 20 minutes.

  5. Pour the custard through a fine-mesh strainer into a storage container and discard the contents of the strainer. Cover the custard and refrigerate until completely cool, at least 2 hours but preferably overnight.

  6. Transfer the ice cream base to the bowl of the ice cream machine. Churn until the base has thickened to a soft-serve ice cream consistency. In most ice cream makers, this takes about 20 minutes — check the instructions for your particular machine.

  7. Transfer the churned ice cream to a freezer container. Press a piece of wax paper against the surface of the ice cream to prevent ice crystals from forming. Freeze until solid, at least 8 hours. Let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly before scooping.

Recipe Notes

Storage: The ice cream will keep in the freezer for about 2 weeks before becoming icy.