Homemade Dairy-Free Oatmeal Cookie Chunk Ice Cream
- Magic Oats
- Jul 13
- 2 min read
There’s nothing better than a cold bowl of ice cream after a hot summer day—but finding a dairy-free version that actually tastes rich and creamy (without a long list of ingredients) can be surprisingly difficult. That's why we love making our own.
This Dairy-Free Oatmeal Cookie Chunk Ice Cream is everything you want in a homemade frozen dessert: creamy, packed with cinnamon flavour, loaded with chewy oatmeal cookie dough chunks, and finished with little pieces of dairy-free chocolate. Even better? It's incredibly easy to make with simple ingredients and our Magic Oats Extra Creamy Oat Milk, which adds a rich, velvety texture without any dairy.
Whether you're dairy-free, vegan, or simply looking for a fun homemade dessert, this recipe is guaranteed to become a summer favourite.
INGREDIENTS - Oatmeal Cookie Dough Chunks
1/3 cup light brown sugar
4 tbsp melted unsalted plant-based butter
1/2 tsp vanilla extract
1 cup oat flour
1/3 cup old fashioned oats
1/4 tsp salt
1/4 tsp cinnamon
DIRECTIONS:
In a bowl, whisk together the melted butter, brown sugar, Magic Oats Extra Creamy Oat Milk, and vanilla extract.
Add the oat flour, oats, salt, and cinnamon.
Mix until a soft cookie dough forms.
Roll or crumble into bite-sized pieces and place in the freezer while preparing the ice cream base.
INGREDIENTS - Dairy-Free Ice Cream Base
14 oz sweetened condensed coconut milk
3 tbsp Extra Creamy Oat Milk Powder
3 tbsp Coconut Sugar
1½ tsp vanilla extract
2 tsp cinnamon
Pinch of salt
2 cups coconut heavy whipping cream
1 cup finely chopped dairy-free semi-sweet chocolate
DIRECTIONS:
In a large bowl, whisk together the sweetened condensed coconut milk, oat milk powder, brown sugar, vanilla, cinnamon, and salt.
In a separate bowl, whip the coconut heavy whipping cream until light and fluffy.
Gently fold the whipped coconut cream into the condensed coconut mixture until fully combined.
Fold in the chopped dairy-free chocolate and the frozen oatmeal cookie dough chunks.
Pour into a freezer-safe container, smooth the top, and freeze for at least 6 hours or overnight.
Let the ice cream sit at room temperature for 5–10 minutes before scooping for the perfect creamy texture.
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