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&ldquo;We only do oats&rdquo; is a fun little slogan we say around the office, but it&rsquo;s not 100% true. A lot of the time we&rsquo;re committing ourselves to projects that go way beyond making and selling oats.&nbsp;
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There&rsquo;s only so many weird and interesting stories we can tell on the side of an Oatly package, so we carved out a little space for updates on the work we&rsquo;re doing and the issues and we care about.

You&rsquo;ve probably seen these adverts plastered all over your city or television and thought, &ldquo;I can&rsquo;t tell if I hate these or love these, but I&rsquo;m intrigued by this oat stuff they speak of.&rdquo; Well, that&rsquo;s sort of what we were going for.

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Resurrecting Oats in the US

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Oatly Who?

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What is Oatly?

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Why Oats?

The Full History of Oat Drink

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Here's Our Promise to You

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Change Isn't Easy

Ashley's To-Do-List

Welcome to the Post-Milk Generation

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<h3 class="h-girdo-m">How do we make our oat drinks?</h3>
Our oat base is just oats and water. But it&rsquo;s what we do with those oats and that water that makes Oatly so special.

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Our ice creams aren&rsquo;t altered versions of what you&rsquo;d find in nature. They taste as close to the flavour name as we could get them and they got that way because we use natural flavours, not a bunch of synthetic flavourings. The amazing result here is a mint that tastes leafy green and remains fresh while its cooling sensation is fused into some dark, contrasty chocolate chips that are actually square &mdash; more like chocolate chunks, really &mdash; as it proudly refuses to resemble anything close to an after-dinner mint. And that was the intention. So, it&rsquo;s probably worth noting that any super-dramatic copy you encounter on this page could be due the fact that this one is the web-writer-person&rsquo;s favourite. But seriously, you should try it. Trust me.

Ice Cream Mint UK

Water, sugar, oats, dextrose, rapeseed oil, glucose syrup, fully hydrogenated vegetable oils (coconut, rapeseed), coconut oil, cocoa mass, cocoa butter, emulsifier (mono- and diglycerides of fatty acids), concentrate of safflower and spirulina, stabilisers (locust bean gum, guar gum), salt, natural flavour. Contains 5% chocolate pieces (cocoa solids 50% minimum).

There is nothing left to add. This ice cream already contains all possible extras.
More questions? Try our <a href="https://forum.uk.oatly.com/org/oatly-mddf/">FAQ!</a>

Everything is plant-based and vegan with natural flavours, so there&rsquo;s nothing synthetic or animal-based here that might keep you from polishing off a pint after any rom-com-style break ups you encounter.You can still retain your current standing as &ldquo;a pretty patient person&rdquo; because this treat won&rsquo;t need to sit on the counter deciding whether or not it feels like being ready to scoop. Our coconut oil. Yes, you may see it under &ldquo;what might be less amazing&rdquo; on some of our webpages as the source of saturated fat in our ice creams, but we actually think our coconut oil is amazing, and we think our friends with nut allergies will agree because it is highly refined, which means there is virtually no protein residue.

Since you&rsquo;ve surely read all our other ice cream webpages from beginning to end (like everyone does these days), you already know this product has saturated fat and a little stabilizer mixed in. If it didn&rsquo;t, it wouldn&rsquo;t be described as a non-dairy ice cream but as its own unique category: runny product with natural mint flavour and dark chocolate chips. To be precise, it is plant-based saturated fat that we use. But you probably already knew that, too.

Mint Chocolate 

We usually make a big deal about our fiber, unsaturated fat and vitamins. And we’re always talking about our healthy oats and how properly balanced our products are, too. But with our Chocolate Fudge ice cream, we are sort of doing the opposite. Without having cleared any of this with the nutritionist, it could be said that this ice cream breaks all our own records for unhealthiness, imbalance and general reckless abandon. And our other luxury ice cream, <a href="https://www.oatly.com/uk/products/hazelnut-swirl">Hazelnut Swirl</a> lives up to the same indulgent standards. But hello. If you are going to have an ice cream, why not do it properly?

Oat base (water,&nbsp;oats), sugar, glucose syrup, dextrose, rapeseed oil, fully hydrogenated coconut- and rapeseed oil, cocoa powder 2,7%, coconut oil, cocoa butter, emulsifier (mono- and diglycerides of fatty acids), corn starch, stabilizer (locust bean gum, guar gum), salt, cocoa extract, natural flavour, colour (plain caramel). Contains: 10% vanilla fudge.

Three quick points: 
•&nbsp;The cocoa is certified by the Cocoa Horizon Foundation. Which means it is 100% sustainably sourced and creates thriving cocoa farming communities. 
• New packaging with 79% less climate impact compared to the previous one! 
• Vegan! (Yes, it’s a given. But three points are so much more satisfactory than two.)

The fact that our ice cream can be called ice cream means it lives up to certain principles of consistency. It also means it’s cold, which obviously contributes to its ice-cream-like firmness. Stabilizers help do that job too, but unsaturated fat is not so great at it. So we use a different fat - a plant-based fully-hydrogenated one. If any of this is confusing, don’t worry, you’ll totally understand once you scoop it into a bowl or a cone and take a bite.

Chocolate Fudge

If webpages had feelings, this one would probably be feeling anxiety about doing justice to our amazing&nbsp;Salted&nbsp;Caramel ice cream. Because we are talking about an ice cream that has &ldquo;it.&rdquo; There&rsquo;s something slightly magical about the flavor and texture and creaminess that can&rsquo;t be captured on a boring old product page here, wherever here is, on the internet. Of course that description isn&rsquo;t going to cut it, so how about something a dessert chef might say: &ldquo;The smooth and creamy consistency allows the salty caramel ripple to shine through and perfectly balance the sweetness of the vanilla ice cream. It&rsquo;s complex in its simplicity.&rdquo;
Hmm. Complex in its simplicity? Well, that&rsquo;s a little pretentious. Yes, this ice cream is extra classy, but come on. "Damn good" feels better. That&rsquo;s it. We&rsquo;re going with that.&nbsp;It&rsquo;s damn good. (By the way, we have more damn good flavors. <a href="../../../ice-cream/hazelnut-swirl">Hazelnut Swirl</a>&nbsp;and <a href="../../../ice-cream/chocolate-fudge">Chocolate Fudge</a>, for example.)

Oat base (water,&nbsp;oats), sugar, glucose syrup, dextrose, rapeseed oil, fully hydrogenated coconut- and rapeseed oil, coconut oil, tapioca starch, natural flavour, emulsifier (mono- and diglycerides of fatty acids), salt, stabilizer (locust bean gum, guar gum), colour (beta carotene). 
Contains: 10% salty caramel sauce.

When the carton is empty (which may be sooner rather than later, and that&rsquo;s okay) it should be sorted as paper (because it is made of paper).
More questions? Try our <a href="https://forum.uk.oatly.com/org/oatly-mddf/">FAQ!</a>

It’s ice cream. And it’s pretty common knowledge that ice cream makes everyone happy. Now think of ice cream plus caramel sauce with a little salt in it, then add in good vibes from the fact that it’s made without recklessly taxing the planet’s resources. Wow. 
 
This is an ice cream made from oats, not dairy, which may not sound like a huge deal unless you’ve tasted this ice cream made from oats. And if you have tasted it, you totally get why this fact is here under “What’s amazing.”

It’s ice cream. So we can’t throw in any mentions of fiber or unsaturated fat. Our nutritionist, Julia, calls this an “indulgence product,” at least that’s close to the translation of the phrase she used in Swedish. Basically, it’s a treat to enjoy once in a while but you probably shouldn’t have a carton every day. 
 
Just like with our other ice creams, this one would not have the consistency of ice cream without saturated fats. We’ve chosen to use fully-hydrogenated coconut and rapeseed oil.

Salted Caramel

Okay, so we might have mentioned the genius in simplicity idea about some of our other ice creams (like&nbsp;<a href="http://www.oatly.com/uk/products/vanilla">this one</a>), but quite honestly, who wants to eat something plain when&nbsp;Hazelnut Swirl&nbsp;ice cream exists? Yes, it&rsquo;s as ridiculously over-the-top amazing as it sounds. Now, you probably shouldn&rsquo;t just believe whatever websites say, especially about their own products, but no ice cream is better than this. Except if you are a chocoholic, which everyone at Oatly happens to be. So we have also developed a chocolate variation of this luxury ice cream.&nbsp;<a href="../../../ice-cream/chocolate-fudge">Chocolate Fudge</a>,&nbsp;is what we decided to call it, mainly because it describes precisely what it is.

Oat base (water,&nbsp;oats), sugar, glucose syrup, dextrose, rapeseed oil,&nbsp;hazelnuts, fully hydrogenated coconut- and rapeseed oil, coconut oil, corn starch, emulsifier (mono- and diglycerides of fatty acids), natural flavour, salt, stabilizer (locust bean gum, guar gum), colour (caramel) . 
Contains: 6% hazelnuts.

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&rsquo;s candy? Nobody really bought that.
More questions? Try our <a href="https://forum.uk.oatly.com/org/oatly-mddf/">FAQ!</a>

This is really luxurious caramel ice cream with salty caramel sauce and candied hazelnuts. Nothing else to be said here.

This ice cream has fully-hydrogenated fat. If it didn’t, it wouldn’t be described as ice cream, but as its own unique category: runny product with salty caramel flavor and candied hazelnuts. To be precise, it is plant-based fully-hydrogenated fat that we use. But you probably already guessed that.

Hazelnut Swirl

Strawberries and oats, both grown from the soil of the earth, together in ice cold community. This is a pairing so amazing, you might wonder why no one thought of it before. (Maybe someone in a distant galaxy did think of it before but our competitive analysis stops at the ozone layer of Earth.) Anyway, if you are reading this UK strawberry ice cream webpage from somewhere in the UK, you can be pretty sure that there are cartons of this product in close proximity to you at this very moment. Probably in a supermarket freezer or if you’re lucky, right in your own freezer if someone put it there when you weren’t looking (in a non-creepy way, maybe a family member or something). This stuff is wonderful when eaten with a spoon, but it can also be drunk in a melted way, if you are into that.

Water, strawberries 15%, sugar, oats, dextrose, rapeseed oil, glucose syrup, fully hydrogenated vegetable oils (coconut, rapeseed), coconut oil, emulsifier (mono- and diglycerides of fatty acids), stabilisers (locust bean gum, guar gum), natural flavour, beetroot concentrate, salt.

If you have strong feelings for this strawberry ice cream, we highly recommend our&nbsp;other equally amazing oat-based ice creams. Maybe try <a href="../../../ice-cream/chocolate-fudge">Chocolate Fudge</a>. Yeah, that&rsquo;s a good one.
More questions? Try our <a href="https://forum.uk.oatly.com/org/oatly-mddf/">FAQ!</a>

Besides the obvious uniqueness that comes from being an ice cream made from oats, it may also be appropriate to note that there are real strawberries in this ice cream made from oats. At least 15% of this product is simple, lovely berries mashed up and mixed in so perfectly that&nbsp;if it was summer and you were in a field eating juicy red strawberries, you wouldn’t have to try this product because you would already know exactly what it tastes like.

No synthetic flavors dressed up as strawberries or cream or pirates or whatever.

The carton is made of PEFC certified paperboard from sustainable forests, and is totally recyclable (depending on your city, but come on, cities, let’s get with the program).

(Note! If you don&rsquo;t feel like reading all the copy below, you can just read the words in bold for a quick summary.)
As you may imagine, it is not that easy to create an oat ice cream because there are certain properties in milk and cream that make dairy ice cream special. For example, we needed an alternative to milk and cream&rsquo;s saturated fats, which are not found in oats. Unsaturated fats are usually great of course, but in an ice cream context they make the ice cream runny in a non-ice-creamy way. So we decided to use a plant-based fully-hydrogenated fat, which means that the unsaturated fat has been saturated. We have also mixed in a little stabilizer, which of course is a disadvantage if you prefer melted ice cream. In that case, maybe just skip the part where you freeze the ice cream (though we don&rsquo;t officially recommend it).

Strawberry

The simple things in life are often the best. A sunset, a glass of cold water, playing a kazoo, reading copy on a product website. And of course, vanilla ice cream. Uncomplicated, chic, unpretentious. Amazing in its simplicity. Genius is what it is.

Water, oats, sugar, dextrose, rapeseed oil, glucose syrup, fully hydrogenated vegetable oils (coconut, rapeseed), coconut oil, emulsifier (mono- and diglycerides of fatty acids), stabilisers (locust bean gum, guar gum), natural flavour, salt, vanilla seeds, colour (beta carotene).

Regarding the melting problem: The ice cream would like to melt unless you eat it in an environment of around -1 degree Celsius. Which means the place you choose to enjoy the ice cream may determine how melty it will be.
More questions? Try our <a href="https://forum.uk.oatly.com/org/oatly-mddf/">FAQ!</a>

MADE WITHOUT RECKLESSLY TAXING THE PLANET&rsquo;S RESOURCES! Yes, we think those words warrant all capital letters. In addition to the obvious fact that this is a plant-based treat made of oats instead of cow&rsquo;s milk &mdash; which already saves the planet a lot of CO2e &mdash; we have also put it in a recyclable carton made of PEFC certified paperboard from sustainable forests.

If you would like to make an exact copy of our oat ice cream 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 ice cream” or “Good luck with that, pal”.

- Stabilizer. Ice cream would like to change shape when it comes 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 ice cream circles.

- Fully-hydrogenated fat. The saturated fat in 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 fully-hydrogenated fat from plants instead. It does the trick quite nicely, thanks.

- Love, thought and care that goes into the oat base from our factory in Landskrona. Really difficult to make yourself.