This Almond Butter Oat Ice Cream is everything we love about homemade recipes—simple, nourishing, and full of flavor. Made with just a few real-food ingredients like unsweetened oat cream, smooth almond butter, and pure maple syrup, it blends into a creamy, scoopable dessert that’s naturally plant-based and free from dairy or refined additives.
There’s no churning, complicated steps, or specialty equipment needed—just a blender, a loaf pan, and a bit of patience while it sets in the freezer. The maple syrup adds a warm, caramel-like sweetness, while the almond butter brings richness and depth. Oat cream provides that luscious texture we crave in frozen desserts, and a pinch of sea salt and vanilla brings it all together. For a finishing touch, a sprinkle of chocolate shavings adds contrast and a little extra delight in every bite.
Whether you’re hosting friends, cooling off on a warm evening, or just looking for something smooth and satisfying to keep in the freezer, this recipe hits the mark. It’s proof that homemade ice cream can be both easy and deeply rewarding—no labels, no restrictions, just good food made with care.
Recipe
Serves 8
6 oz. (180ml) pure maple syrup
16 oz. (480ml) unsweetened oat cream
8 oz. (240g) smooth almond butter or peanut butter
1 tsp. vanilla extract
chocolate shavings (optional)
How to Prepare
In a small saucepan over medium-low heat, simmer the maple syrup, stirring occasionally, until it reduces by about one-third, 8-12 minutes. Remove from heat and let it cool completely, stirring occasionally as it cools. You should have about ½ cup.
Add the cooled syrup, oat cream, almond butter, vanilla extract, and a pinch of salt to a blender or food processor. Blend until completely smooth.
Pour the mixture into a loaf pan, cover, and freeze for at least 4-6 hours or overnight, until firm.
Remove the pan from the freezer about 10 minutes before scooping. Serve topped with chocolate shavings.
