There is something truly magical about homemade ice cream, especially when it’s crafted with a creamy base like oat milk and enriched with the nutty goodness of almond butter. This Oat Milk Ice Cream with Almond Butter and Mix-Ins Recipe offers a luscious, dairy-free treat that’s perfectly balanced with subtle sweetness, warm cinnamon notes, and your favorite crunchy or chocolatey mix-ins. It’s a delightful dessert that feels indulgent yet wholesome, guaranteed to become a cherished favorite that you’ll want to share again and again.
Ingredients You’ll Need
Getting the ingredients together for this ice cream is a breeze. Each one plays an important role, whether it’s lending creaminess, sweetness, depth, or that final burst of texture and fun from the mix-ins.
- Oat milk (3 cups, divided): The silky plant-based base that gives this ice cream its smooth texture and subtle oat flavor.
- Almond butter (1/4 cup): Adds rich nuttiness and creaminess that makes the ice cream absolutely irresistible.
- Granulated sugar (1/3 cup): Sweetens the dessert perfectly without overpowering the natural flavors.
- Kosher salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
- Ground cinnamon (1/8 teaspoon, optional): Offers a gentle warmth and cozy spice note—feel free to skip or add more.
- Egg yolks (3): The secret for that custardy richness and perfect velvety mouthfeel.
- Pure maple syrup (1/3 cup): Brings a hint of natural sweetness and complexity to the mix.
- Vanilla bean paste (2 teaspoons): Gives a deep, aromatic vanilla flavor that beautifully complements the almond butter.
- Mix-ins of choice (1/2 cup): Toasted walnuts, chocolate chips, or crushed cookies—these add texture and bursts of flavor.
How to Make Oat Milk Ice Cream with Almond Butter and Mix-Ins Recipe
Step 1: Prepare Your Tools and Ingredients
Begin by measuring your ingredients and getting your bowls, whisk, saucepan, and fine mesh strainer ready. This makes the whole process smoother and more enjoyable once you start cooking.
Step 2: Set Up the Oat Milk Strainer
Pour 1 1/2 cups of oat milk into a large bowl and place a fine mesh strainer over it. This will come in handy later to strain your custard mixture, ensuring an ultra-smooth texture free of any lumps.
Step 3: Whisk the Egg Yolks
In a medium bowl, whisk your egg yolks until smooth and slightly lighter in color. Set this bowl close to your stove as you’ll be tempering the eggs with the warm oat milk mixture shortly.
Step 4: Warm the Oat Milk and Almond Butter Mixture
In a medium saucepan over medium-low heat, combine the remaining 1 1/2 cups oat milk, almond butter, sugar, salt, and optional cinnamon. Stir continuously until the almond butter melts and the mixture becomes smooth and warm, just reaching a gentle simmer with bubbles around the edges—don’t let it boil!
Step 5: Temper the Egg Yolks
Slowly pour the warm oat milk mixture into the egg yolks a little bit at a time while whisking vigorously to prevent scrambling. Once incorporated, scrape everything back into the saucepan.
Step 6: Cook the Custard
Cook over medium heat, stirring constantly with a heatproof spatula, scraping the bottom as you go. Watch carefully as the mixture thickens and coats the back of a spoon—this usually takes about 3 minutes. Be careful not to let it boil, or you’ll lose that silky texture!
Step 7: Strain and Add Sweeteners
Pour the thickened mixture through the strainer into the large bowl containing the reserved oat milk. This step ensures that any bits of cooked egg are removed. Now stir in the pure maple syrup and vanilla bean paste for that final burst of flavor.
Step 8: Chill the Ice Cream Base
Allow the mixture to cool to room temperature, then cover and refrigerate it for at least 2 hours or overnight. Chilling is essential to deepen the flavors and get the base perfectly cold for churning.
Step 9: Freeze and Add Your Mix-Ins
Freeze the mixture in your ice cream maker following your machine’s instructions. When the ice cream is nearly done, fold in your chosen 1/2 cup of toasted walnuts, chocolate chips, or crushed cookies to add that delicious crunch and surprise element.
How to Serve Oat Milk Ice Cream with Almond Butter and Mix-Ins Recipe
Garnishes
To dress up your oat milk ice cream, consider sprinkling with extra toasted nuts, a drizzle of warm almond butter or maple syrup, or even a sprinkle of cinnamon or cocoa powder. This not only makes your dessert look stunning but also adds layers of taste and texture.
Side Dishes
This ice cream pairs beautifully with warm fruit crisps, spiced cakes, or even alongside chocolate brownies for a comforting and decadent dessert plate. The creamy nutty flavors elevate any sweet accompaniment.
Creative Ways to Present
For a fun twist, serve in waffle cones with a coating of melted dark chocolate and chopped nuts. Or layer it in parfait glasses with fresh berries and granola for a delightful brunch treat that will wow your guests. The possibilities are endless with this versatile recipe!
Make Ahead and Storage
Storing Leftovers
Store any leftover oat milk ice cream in an airtight container to prevent freezer burn and keep it tasting fresh. Press a piece of parchment paper directly over the surface before sealing to avoid ice crystals forming.
Freezing
You can keep your ice cream frozen for up to two weeks. Beyond that, slight changes in texture might occur, but flavor should remain delicious. Just thaw slightly before scooping to get that perfect creamy scoop again.
Reheating
This ice cream is best enjoyed cold, so reheating isn’t recommended. If it becomes too hard to scoop, simply let it sit at room temperature for 5-10 minutes to soften naturally, preserving its smooth texture and flavors.
FAQs
Can I make this oat milk ice cream without an ice cream maker?
Absolutely! After chilling, you can pour the mixture into a shallow container and freeze it, stirring vigorously every 30 minutes to break up ice crystals until smooth and creamy. This manual method works well if you don’t have an ice cream maker handy.
Can I substitute almond butter with another nut butter?
Yes, peanut butter or cashew butter can work wonderfully. Each will lend its own unique flavor, so feel free to experiment based on your preference or what you have in the pantry.
Is this recipe vegan?
This particular recipe uses egg yolks, so it isn’t vegan. However, there are vegan egg substitutes like aquafaba or commercial egg replacers that can be experimented with if you want to make it completely plant-based.
What are some other good mix-ins for this recipe?
Think beyond the classic! Dried cherries, toasted coconut flakes, cacao nibs, or even small chunks of vegan fudge or caramel can add exciting textures and flavors.
Can I make this recipe sugar-free?
Yes, you can swap granulated sugar for alternatives like erythritol or monk fruit sweetener, but be sure to check the conversion rates as sweetness levels may vary. Maple syrup adds natural sweetness as well, so balance accordingly.
Final Thoughts
If you’ve been searching for a creamy, flavorful, and wholesome dairy-free dessert, you truly can’t go wrong with this Oat Milk Ice Cream with Almond Butter and Mix-Ins Recipe. It’s one of those recipes that feels like a warm hug in every bite, yet is refreshingly cool and perfect for any occasion. Once you make it, you’ll want to keep this in your recipe collection for those moments when you need a little extra sweetness and comfort. Go ahead—treat yourself and your loved ones to something remarkable today!
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Oat Milk Ice Cream with Almond Butter and Mix-Ins Recipe
This creamy and delightful Oat Milk Ice Cream is a vegan-friendly frozen dessert made with oat milk, almond butter, and natural sweeteners. It uses egg yolks to achieve a rich custard-like texture, while the optional mix-ins add a fun twist. Perfect for those looking for a dairy-free alternative to traditional ice cream, this recipe combines smoothness and subtle sweetness with cozy hints of cinnamon and vanilla.
- Total Time: 2 hours 35 minutes (including chilling time)
- Yield: 8 servings
Ingredients
Base Ingredients
- 3 cups oat milk (divided)
- 1/4 cup almond butter
- 1/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon (optional)
- 3 egg yolks
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla bean paste
Mix-ins (optional)
- 1/2 cup toasted walnuts
- Chocolate chips (optional)
- Crushed cookies (optional)
Instructions
- Prepare: Set aside a large bowl with a mesh strainer resting on top and measure 1 1/2 cups of oat milk into it. This will be used later to combine with the cooked custard.
- Whisk Egg Yolks: In a separate medium bowl, whisk the egg yolks until smooth. Keep this bowl close by near the stove for the tempering step.
- Simmer Ingredients: In a medium saucepan over medium-low heat, combine the remaining 1 1/2 cups oat milk, almond butter, sugar, salt, and optional cinnamon. Stir frequently until the almond butter melts completely and the mixture is smooth. Heat until it just begins to simmer with small bubbles forming around the edges, but do not let it boil.
- Temper the Eggs: Gradually pour the warm oat milk mixture into the whisked egg yolks, adding a little liquid at a time while whisking constantly to avoid scrambling. Once combined, pour the mixture back into the saucepan.
- Cook Custard: Over medium heat, continuously stir the mixture with a heatproof spatula, scraping the bottom of the pan as you go. Cook until the mixture thickens slightly and coats the back of a spoon, about 3 minutes. Avoid boiling to prevent curdling.
- Strain and Mix: Pour the thickened custard through the mesh strainer into the bowl holding the reserved oat milk. Stir in the maple syrup and vanilla bean paste until fully incorporated.
- Chill: Allow the mixture to reach room temperature. Then cover and refrigerate for at least 2 hours or overnight to develop flavor and properly chill before freezing.
- Freeze: Transfer the chilled custard to your ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, fold in your preferred mix-ins such as toasted walnuts, chocolate chips, or crushed cookies. Serve immediately or store frozen.
Notes
- For a vegan version, substitute egg yolks with a plant-based thickener like cornstarch or agar agar and omit using eggs altogether.
- If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes until creamy and set (about 3-4 hours).
- Use maple syrup or agave for a refined sugar-free sweetening option.
- Almond butter provides richness but can be replaced with cashew butter or sunflower seed butter for a nut-free alternative.
- Ensure the custard does not boil to prevent curdling and maintain a smooth texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
