Rustic Oat-Milk No-Machine Ice Cream

Creamy, cozy, and completely non-dairy — oat milk and coconut cream, sweetened with maple.

Ingredients

• 2 cups oat milk (full-fat if possible)
• 1 cup coconut cream (the thick, scoopable part)
• ½ cup maple syrup or honey
• 1 tbsp vanilla extract
• 1 tbsp arrowroot powder or cornstarch
• Pinch of sea salt
• Optional cozy add-ins
• ½ tsp cinnamon
• ¼ tsp almond extract
• 2 tbsp brown sugar, for deeper sweetness

Instructions

1. Thicken the base: in a saucepan, whisk the oat milk, coconut cream, maple syrup, arrowroot, and salt. Heat gently until it thickens — about 6 minutes. Stir in the vanilla and any add-ins.
2. Cool completely: let it cool to room temperature, then chill 1 hour. This step keeps the texture smooth.
3. Whip for air: using a hand mixer, whip the chilled base for 2–3 minutes until lightly frothy.
4. Freeze in intervals: pour into a loaf pan. Freeze 45 minutes, then stir vigorously. Repeat this 3 times to break up ice crystals.
5. Freeze solid: after the last stir, freeze 4–6 hours until scoopable.

Lovely over warm roasted apples, with a rustic oat-flour cookie, or scooped into a chilled mason jar with a maple drizzle. Note: if you use honey it's no longer vegan, but still dairy-free.