Peanut Butter Oat Ice Cream

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Peanut Butter Oat Ice Cream

This creamy, dreamy Peanut Butter Oat Ice Cream is made with just a handful of pantry-friendly ingredients—no churning or fancy equipment needed. Rich, nutty, and perfectly sweet, it's a no-fuss frozen treat that's gluten-free, soy-free, and totally addictive.
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Prep Time15 minutes
Chilling Time6 hours
Total Time6 hours 15 minutes
Meal Type: Dessert
Special: 10 Ingredients or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Blender, Stove
Ingredient: oats, Peanut Butter
Servings: 8
Ingredients
  • ¾ cup(s) maple syrup
  • 2 cup(s) unsweetened oat cream (or sub with full-fat canned coconut milk for extra richness)
  • 1 cup(s) smooth drippy peanut butter (8 oz / 225 g)
  • 1 teaspoon(s) vanilla extract
  • Pinch(es) salt
  • Optional: chocolate shavings for topping
US Customary - Metric
Instructions
  • Reduce the maple syrup: In a small saucepan over medium-low heat, simmer the maple syrup, stirring occasionally, until it reduces by about one-third. This takes 8 to 12 minutes. Remove from heat and let it cool completely, stirring occasionally. You should have about ½ cup (120 ml) once reduced.
  • Blend the base: Once the syrup is cool, add it to a blender or food processor along with the oat cream, peanut butter, vanilla, and a pinch of salt. Blend until completely smooth and creamy.
  • Freeze: Pour the mixture into a loaf pan or freezer-safe container. Smooth the top, cover, and freeze for at least 4 to 6 hours or overnight until firm.
  • Serve: Let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly before scooping. Top with chocolate shavings if using.
Notes

Tips & Variations

  • Nut-free version: Use sunflower seed butter instead of peanut butter.
  • Extra texture: Swirl in melted chocolate, crushed cookies, or chopped peanuts before freezing.
  • Creaminess tip: Use oat cream (not oat milk) for the richest, smoothest result. If you can't find oat cream, canned coconut milk works well too.
  • Storage: Store in an airtight container in the freezer for up to 1 month.
Nutrition
Serving: 1serving (recipe makes 8 servings) | Calories: 357kcal | Carbohydrates: 34g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 181mg | Potassium: 365mg | Fiber: 2g | Sugar: 28g | Vitamin A: 9IU | Calcium: 54mg | Iron: 1mg
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