Oat Milk Ice Cream with Grilled Peaches + Honey

Easy, creamy vegan oat milk ice cream made with oats, vanilla and honey. Served with grilled peaches and honey toasted oats.

The idea of oat milk ice cream has been in my head for a while now. I made a batch of golden milk with oat milk last winter and decided to turn it into a latte. As I heated the milk on to stove top it slowly started to turn into a golden cream. As it got thicker and thicker I realized that my latte was now a custard and that seemed pretty alright by me.

Ice cream is not something I make often at home and I don’t own an ice cream maker anymore. I keep most of my ice cream consumption for warm summer nights, 2 scoops (ok, 3) and a waffle cone. Homemade ice cream shops are right up there with road side fruit stands as some of my favourite summery things. But I have this new found love for making pies and I can definitely see why a few scoops from the freezer can be useful from time to time.

What I love about this dairy free ice cream is that it’s not made from a bunch of imported ingredients. I could never really get on the banana-ice cream wagon and blending up a bunch of cashews can sometimes be tough on the budget. It definitely requires a few steps but all the ingredients can be found at your local grocer and they won’t break the bank. So I’d say that’s just peach-y.

Easy, creamy vegan oat milk ice cream made with oats, vanilla and honey. Served with grilled peaches and honey toasted oats. Easy, creamy vegan oat milk ice cream made with oats, vanilla and honey. Served with grilled peaches and honey toasted oats. Easy, creamy vegan oat milk ice cream made with oats, vanilla and honey. Served with grilled peaches and honey toasted oats. Easy, creamy vegan oat milk ice cream made with oats, vanilla and honey. Served with grilled peaches and honey toasted oats.


This oat cream has so much potential, I just can’t to see what you guys do with it! Once heated, the oat milk turns into a thick luscious custard just waiting for your favorite flavors. I have a salted maple chocolate version chilling in the freezer as we speak and I’ll be sure to report back. Coffee and cardamom is a flavor I’ve been dreaming of as well. I’m thinking it doesn’t even need to be frozen, it could be served as a warm cream with lots of vanilla and some seasonal fruit. Or maybe chilled as a dairy-free pot de creme. Or baked into a pie. Or sandwiched between oatmeal cookies. So many ideas. This is the start of something really good.  

Look for peaches that are ripe but still firm so they can stand a little heat. Plums or nectarines would be nice here too. You can ‘t go wrong during stone fruit season. The quantities below will make a small batch of ice cream, but the recipe can be easily doubled if needed. Blend in batches to prevent making a big mess.

Serves 4. 


Ice cream

1.5 cups rolled oats
3 cups cold filtered water
1 teaspoon vanilla extract
1/4 – 1/3 cup honey
Good pinch sea salt


4 peaches, still firm
Olive oil for grilling
1/4 cup rolled oats
1/2 tablespoon honey


Ice cream

Soak the oats in water for 4 hours or overnight. Place everything in a blender and blend until well combined and foamy. Wash your hands thoroughly to avoid spoiling the milk. Place a nut milk bag or muslin cloth over a large bowl (a clean panty hose will also work). Pour the contents of your blender into the cloth and strain it. Gently twist the top of the bag and use your hands to squeeze the milk into the bowl. Continue until all the liquid is squeezed out of the oats, the milk will be a bit ‘stringy’ towards the end.

Place oat milk, salt, vanilla and honey in a small sauce pan over medium heat. Bring to a low boil, whisking to avoid burning on the bottom. Reduce heat to low and continue whisking as the mixture turns into a thick cream, about 5 minutes. Taste for sweetness and add more honey if needed. Remove from heat and set aside to cool. As the mixture cools it might clump up a little, so whisk occasionally or blend again once it has completely cooled.

Place mixture into the chilled bowl of your ice cream maker and follow manufacturers instructions. Ice cream can be enjoyed immediately or placed in the freezer to solidify further. If you don’t have an ice cream maker, place the cooled, smooth oat mixture into a freezer friendly container and chill in the freezer. Take the ice cream out every hour or so and stir thoroughly with a wooden spoon. Continue until chilled through out. If not using immediately, remove ice from the freezer about 5-10 minutes before scooping and serving.


Half and pit the peaches.

Heat a well seasoned cast iron skillet (or grill) over medium heat. Brush the cut sides of the peaches with olive oil and them place cut side down in the skillet (or on the grill). Cover with a lid and grill until caramelized, about 4-5 minutes, then flip and grill for another few minutes until soft. Serve warm with ice cream, toasted oats and honey.

Honey Toasted Oats (optional)

Toast oats in a dry skillet over medium/low heat until light brown and fragrant, stirring often to prevent burning, about 5 minutes. Remove from heat and immediately stir in honey. Let cool.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!


  • Reply
    Jessie Snyder
    August 25, 2017 at 11:15 am

    I think this oatmeal custard ice cream discovery is genius Jodi! I’ve been over coconut milk based ones for a few months now and have been looking for something to trade my n’ice cream habits off with now and again, thank you for sharing your brilliance with us friend <3 xoxo.

    • Reply
      August 27, 2017 at 7:20 am

      Ah I would love to know what you think if you do try it, Jessie. You’ve made a lot of plant based ice cream I’m sure so I’m curious how it will go down with you + Scott! Thanks for saying hi! x

  • Reply
    August 27, 2017 at 9:57 pm

    Thanks for this clever idea, Jodi! I made this ice cream this afternoon, and it has turned out quite lovely. Actually, I didn’t even have to cook my oat milk to thicken it. I’m not sure whether it’s owing to my high-speed blender, but even after soaking for just a couple of hours the oats blended up so thoroughly that it was a challenge to get the liquid out through my nut milk bag (maybe I’ll use steel-cut oats instead of rolled next time?), and it was fairly thick (and ‘stringy’ as you say) right from the beginning. I could already get the finger ‘trail’ across the back of the spatula without heating it at all! So I just went ahead and added the honey and salt, and some almond extract along with the vanilla (which was delicious), and froze it in my machine. I was expecting it to be fairly icy, like a sorbet, because the fat content isn’t there –– but it’s actually pretty creamy! We ate it with sliced fresh peaches and figs and some toasted almonds on top. I’m so chuffed by how well it turned out, and keen to try some other flavours. Your salted maple chocolate concoction sounds wickedly yummy (would love to know those details … melted chocolate or cocoa?) … Thank you so much!

    • Reply
      August 28, 2017 at 8:12 am

      Ah thank you so much for sharing, Sherry! I’m thinking the difference in all the in blender too – I don’t own a high speed blender so my milk only got creamy towards to end, and the heat really helps turn in into a custard – you should try it next time, I’m sure yours would be even creamier! The chocolate one was so good – we just finished it off last night. I replaced the honey with maple syrup, and I added about 1/4 cup of raw cacao powder and an extra pinch of salt. I served it sprinkled with some flaky sea salt and caramelized cacao nibs – oh baby! I LOVE the idea of almond extract in there too. Keep me updated with your experiments :) x

  • Reply
    August 29, 2017 at 8:50 am

    I love this recipe. I love the flavor of oats in dessert but sometimes in a dessert like this the actual oats might bother me texture wise. I love the idea of having the oat-y flavor in the ice cream and having the option of omitting the actual oat topping if desired. Looks fantastic.

    • Reply
      August 31, 2017 at 9:18 am

      I agree! I love that oaty nutty flavor but in a smooth ice cream. Thanks for saying hi x

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      Jennifer Nees
      June 5, 2019 at 8:59 pm

      Do you think you could make this using store bought oat milk? I have a carton of it and it’s love to try it!!

      • Reply
        June 16, 2019 at 1:35 pm

        I’d love to know too.

      • Reply
        June 20, 2019 at 11:25 am

        Hi Jennifer! I’ve answered this questions already here and the truth is I haven’t tried and all milk brands might be different! The milk needs to get thick in order to made a nice cream and I worry that some brands might have stabilizers in them that prevents this from happening. I really can’t say with confidence that it will work. If you have any sort of blender this recipe comes together really quickly – if you’re keen to try! :)

        • Reply
          June 20, 2019 at 11:26 am

          Hi Maka! See answer below :)

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    Earlene Mulyawan
    October 18, 2018 at 4:50 pm

    Do you think this recipe would still work if I don’t strain my oat milk?

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    January 26, 2019 at 7:34 am

    Hi! Do you think this would work with shop bought oat milk?

    • Reply
      January 29, 2019 at 12:30 pm

      Hi Lauren. I can’t guarantee the same results with store bought milk – as they often have more ingredients to them than just oats and water. They might have stabilizers that prevent them from getting too thick when heated. If you try it please let me know!

      • Reply
        Dani Rowley
        April 1, 2019 at 4:19 pm

        Quick question on this point, as well! How much oat milk does your recipe currently make? Trying to figure out how much oat milk to use if we have store bought oat milk. Thanks!

        • Reply
          May 3, 2019 at 11:10 am

          HI Dani! Sorry for the late reply! It makes about 3 cups of oat milk.

  • Reply
    February 12, 2019 at 1:35 pm

    hey can you tell me that the texture of ice cream will remain good if we are not adding any gum in it ( xanthan or guar) and purpose of adding salt , also can i add dates instead of honey in it?

    • Reply
      May 3, 2019 at 11:09 am

      Hi Areesha! I always add salt, even to sweet recipes in order to enhance the flavor and I love that salty/sweet combo! I don’t use any gums in my kitchen and I’ve always had great results! Thanks! x

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