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.
MADE WITHOUT RECKLESSLY TAXING THE PLANET’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’s milk — which already saves the planet a lot of CO2e — we have also put it in a recyclable carton made of PEFC certified paperboard from sustainable forests.
Last but not least
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.
Questions? Ask our Community!
More about this product
Where can I buy this amazing oat product?
Ask your favorite store to carry it or use our Oatfinder to locate a café serving Oatly Barista Edition.
I have notes, and some questions, who can I talk to?
We created OatlyFans just to answer this and any other question 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: fckoatly.com/
How do you calculate the climate footprint of this product?
We gather data on greenhouse gas emissions from grower to grocer and put it through a platform called CarbonCloud that uses 20 years of research in the food-system field to crunch the numbers and get the final carbon dioxide equivalent (CO2e) number. When the counting and analyzing are done, an impartial verifier professional double-checks the calculations. Basically, our numbers are scrutinized by people who really know what they’re doing. Read all about it here: oatly.com/footprint
What might be less amazing
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.
Where are the ingredients?
Since our ingredients often differs slightly between markets they are not available on the global site.
How do we make our oat drinks?
Our oat base is just oats and water. But it’s what we do with those oats and that water that makes Oatly so special.