Frozen Dessert Vanilla

Remember when your 3rd grade teacher told you that one day in the future you will need to know the difference between a pint and a quart? They were talking about today. Amazing! Introducing our Vanilla Frozen Dessert Quart which is not only dairy-free and perfectly vanilla-y, it’s…

Choose one:

  1. A) larger than

  2. B) smaller than

…our Vanilla Frozen Dessert pint.

Product Certificates

  • Certified Vegan
  • Gluten Free
    Gluten Free
  • Non-GMO
  • Glyphosate-Free
  • Kosher-UDE
Oatly Frozen Quart Vanilla 32oz

What's Amazing

There’s so much that’s amazing about this larger-size carton, beyond the fact that it provides more of a really nice plant-based product that can easily and deliciously replace dairy ice cream. How about the ability to encourage sharing, community, generosity, even friendship? All of which are words that appear in most discussions about the secret to happiness, but maybe we’re getting philosophically ahead of ourselves on this product webpage about a non-dairy frozen dessert that comes in a larger container. So yeah, anyway, more scoops for sure!

What might be less amazing

Since this is simply our Vanilla Frozen Dessert product in a larger container, we considered sending you to the Vanilla Frozen Dessert Pint page for this section but to save you the annoyance of a click, here is what it says: If you would like to make an exact copy of this non-dairy 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, pal.”

• 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 refined coconut oil. It does the trick quite nicely, thanks.

• The love, thought and care that goes into the oat base from our factory in Millville, NJ. Really difficult to make yourself.


It’s a dairy-free vanilla party in your freezer! Or something like that. May possibly be the key to happiness, but see what you think.

More about this product

  • Can you make a fat/sugar free dessert?

    When we decided to make our frozen desserts, we intentionally created a product that is equally as indulgent as dairy ice cream. For this reason, we don’t have any plans to create a low-sugar or sugar-free frozen dessert at this time.

  • What is your packaging made from?

    In really amazing news, our frozen dessert cartons are now 97% bio-based. They feature a new type of paperboard with a bio-based plastic coating made from sugarcane. As cool as that sounds, the really amazing news doesn’t stop there. This paperboard is also made from 100% recycled material that’s certified by SFI (the Sustainable Forestry Initiative), meaning the trees that were used to make it came from responsibly managed forests.

  • Why did you use rapeseed and coconut oils?

    We needed to include a high-quality plant-based oil in our frozen recipes in order to give those products their awesome structure, mouthfeel, and super-creamy consistency. We chose to include a minimally processed blend of coconut and non-GMO rapeseed oil because this combination offers the best possible nutritional profile, including an ideal blend of saturated and unsaturated fats, as well as a neutral taste that lets the flavors of the products’ other, more interesting ingredients shine through.

    The oils used in our frozen products are also highly refined and contain virtually no protein residue. As a result, the coconut oil used in our US products does not pose an allergen risk to people with tree nut or coconut allergies.

  • I have notes, and some questions, who can I talk to?

    We created OatlyFans just to answer this and any other questions you might have.

  • I hate Oatly but I don’t know how to put it in words.

    You sound like the person our digital media specialist was referring to as the “target demographic” for this site:


Oatmilk (water, oats), refined coconut oil, sugar, dextrose, dried glucose syrup, low erucic acid rapeseed oil. Contains 2% or less of: mono- and diglycerides of fatty acids, locust bean gum, guar gum, vanilla extract, sea salt, ground vanilla beans.

Nutritional Values

Nutrition Facts (2/3 cup, 100g), About 6 servings per container
Total Fat13g (16%*)
Saturated Fat8g (41%*)
Trans Fat0g
Cholesterol0mg (0%*)
Sodium40mg (2%*)
Total Carbohydrate25g (9%*)
Dietary Fiber1g (3%*)
Soluble Fiber0g
Total Sugars18g
Includes Added Sugars18g (37%*)
Vitamin D0mcg (0%*)
Calcium0mg (0%*)
Iron0mg (0%*)
Potassium0mg (0%*)