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dairy-free🍨 Ice Cream
Oat Milk Vanilla (Dairy-Free)
Barista oat milk + coconut cream — creamy, neutral, no coconut aftertaste.
8 min prep · 24h freeze 4 pints easy
Barista oat milk has extra fat and oil emulsifiers that survive freezing. Coconut cream brings body without dominating the flavor — vanilla and a touch of dextrose round it out.
Will be icy
Not enough solids/sugar/MSNF. The Creami will spin it but the texture stays coarse.
❄️ ICY
Fat
7.7%
target 10–16%
Sugar
17.0%
target 14–20%
MSNF
0.6%
target 8–11%
Total solids
26.9%
target 36–42%
PAC255.6 / 220–280
POD (sweetness)
164
target 140–190
Total mass
541 g
target 473 g = pint
Why
- • Fat 7.7% is below 10% — base will taste lean and icy.
- • MSNF 0.6% is below 8% — body will be thin and icy.
- • Total solids 26.9% is below 36% — too watery.
Fix it
- → Add 15 g heavy cream to raise fat.
- → Add 30 g skim milk powder for body and MSNF.
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Oat Milk (barista)330 g
- Coconut Cream130 g
- Granulated Sugar50 g
- Dextrose22 g
- Vanilla Bean Paste8 g
- Xanthan Gum1 g
Batch mass541 g
Method
- 1.Blend everything cold until smooth (xanthan disperses better when blended).
- 2.Pour into the Creami pint, freeze 24 h.
- 3.Spin on Ice Cream. Re-Spin if it looks crumbly.
Need the gear?
Amazon picksEvery recipe here is calibrated for the Ninja Creami family. Pick your model:
Ninja Creami NC301
The original. 7 programs, single pint.
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Ninja Creami Deluxe NC501
11 programs, quieter motor, bigger pint.
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Ninja Creami Swirl NC701
Soft-serve attachment for piping cones.
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