Go straight for the vanilla. Nice choice. If you can taste a pod of vanilla without picking up any influences from the frosting on little Jimmy’s birthday cake, you can be pretty sure the entire line-up is going to be great. But let’s keep the focus on our vanilla. The flavor is bold and handsome with this one, made with real vanilla seeds, natural vanilla flavor and a hint of sea salt — all of which complement the subtlety of the oats perfectly. Feeling like a midnight snack? Pull the carton out of your freezer at 11:59 and scoop away without any sitting-out-on-the-counter nonsense. Because a 12:22 a.m. snack isn’t a thing.
What isn’t amazing about frozen desserts? Ok, so maybe you shouldn’t eat it every day, but thats actually something that increases its amazingness since it means that there’s nothing ordinary or every-day-boring about it. In addition to the obvious fact that this is a plant-based treat made of oats instead of cow’s milk — which already saves the planet some CO2e — we have also put it in a recyclable carton made of 100% SFI-certified paper from sustainable forests.
What might be less amazing
If you would like to make an exact copy of this product at home in your kitchen, there are a few things you should know. We’re listing these under “What might be less amazing,” but they could also be under the heading "Difficult ingredients to acquire if you want to make your own Oatly frozen dessert” or “Good luck with that, mate.”
- Stabilizer. Frozen desserts would like to change shape when they come out of the freezer, and even though “stabilizer” may not be at the top of the list of delicious-sounding words, it's quite well-known in frozen dessert circles.
- Saturated fat. The saturated fat in cow’s milk makes dairy ice cream stay in one piece instead of spreading out in a weird way (like in those YouTube videos where astronauts drink floating blobs of water) but we have figured out how to use saturated fat from plants instead — mainly from coconut oil. It does the trick quite nicely, thanks.
- The love, thought and care that goes into the oat base from our factory. Maybe not impossible, but still a bit difficult to make yourself.
Oat Milk (Water, Oats 8.8%), Vegetable Oil (Coconut, Rapeseed), Sugar, Dextrose, Dried Glucose Syrup, Emulsifier (Mono- and Di-glycerides of Fatty Acids), Vegetable Gum (Locust Bean Gum, Guar Gum), Natural Vanilla Flavour (0.4%), Sea Salt, Vanilla Bean Seeds (0.02%)
Nutrition information, avg. quantity per 100 g:
Energy 892 kJ/213 Cal
Protein 0,9 g
Fat, total 12,6 g
of which saturated 8,2 g
Carbohydrates 23,8 g
of which sugars 18,6 g
Dietary fibre 0,7 g
Sodium 41 mg
Vegan ice cream is not healthier just because it is plant-based. And this ice cream is just as unhealthy as any other ice cream. That's why it's good, as is usually the case with unhealthy stuff. That thing about fruit being like nature’s candy? Nobody really bought that.
Where do the ingredients come from?
Origin: USA and Canada
Supplier: Grain Millers
Origin: Coconut oil from Indonesia or Philippines; Rapeseed oil from Sweden
Origin: Colombia, Mexico, Guatemala, EU
Derived from rapeseed oil, sunflower oil, or RSPO-certified sustainable palm.
Supplier: Lockhead Flavors
Supplier: Virginia Dare