This dairy free maple pancake crunch ice cream is creamy, sweet, and full of small crisp pancake bites.

I like making it when I want a homemade frozen treat with a little more texture than plain ice cream.

The maple flavor comes through in both the ice cream base and the smooth ripple layered throughout.

Using coconut milk and oat milk keeps this recipe dairy free, which is helpful for anyone avoiding dairy without giving up a rich, creamy scoop.

The pancake bites stay lightly crisp and give every serving a nice mix of soft ice cream and toasted flavor.

Why This Recipe Is a Keeper

Maple Pancake Flavor – Sweet maple, vanilla, and tender pancake bites create a breakfast-inspired scoop that tastes wonderfully cozy.

Rich Dairy Free Creaminess – Coconut milk and extra creamy oat milk make every scoop smooth, rich, and satisfying without dairy.

Delightful Pancake Crunch – Crisp pancake bites add an irresistible texture that makes this ice cream more exciting than an ordinary scoop.

Swirls of Salted Maple – The maple cashew ripple brings a silky, sweet-salty layer that complements the creamy ice cream beautifully.

Here’s What You’ll Need

For The Pancake Bites

3/4 cup All-Purpose Flour
1 tbsp Cane Sugar
1 tsp Baking Powder
1/4 tsp Fine Sea Salt
1/2 cup Extra Creamy Oat Milk
1 tbsp Avocado Oil
1/2 tsp Pure Vanilla Extract

For The Maple Ripple

1/3 cup Pure Maple Syrup
2 tbsp Cashew Butter
1/8 tsp Fine Sea Salt

For The Ice Cream

1 (13.5 oz) can Full-Fat Coconut Milk
1 cup Extra Creamy Oat Milk
1/2 cup Pure Maple Syrup
1/3 cup Cane Sugar
2 tbsp Cornstarch
1 tbsp Refined Coconut Oil
1 tsp Pure Vanilla Extract
1/4 tsp Fine Sea Salt

How to Make It

Step 1

Whisk the flour, cane sugar, baking powder, and sea salt in a bowl. Stir in the oat milk, avocado oil, and vanilla just until a smooth pancake batter forms.

Step 2

Cook tablespoon-size pancakes on a lightly greased skillet over medium heat for 1 to 2 minutes per side. Cool completely, tear into small pieces, and bake the pieces at 325 degrees F for 10 to 12 minutes until lightly crisp.

Step 3

Whisk the maple syrup, cashew butter, and sea salt for the ripple until smooth. Refrigerate the ripple while preparing the ice cream.

Step 4

Whisk the coconut milk, oat milk, maple syrup, cane sugar, cornstarch, coconut oil, vanilla, and sea salt in a saucepan. Cook over medium heat until steaming and slightly thickened, then refrigerate for at least 4 hours.

Step 5

Churn the cold maple base according to the ice cream maker’s directions. Add two-thirds of the pancake bites during the final 2 minutes.

Step 6

Layer the ice cream with the maple ripple and remaining pancake bites in a freezer-safe container. Freeze for 4 to 6 hours and soften for 5 to 10 minutes before scooping.

Recipe Tips

Mix the Pancake Batter Gently

Whisk the dry ingredients first so the baking powder and salt are spread evenly through the flour. Add the oat milk, oil, and vanilla, then stir only until the last dry streaks disappear.

A few tiny lumps are fine. Too much mixing develops the flour and can make the pancake bites dense instead of light.

Keep the Skillet at Medium Heat

Use a skillet that has warmed fully over medium heat, then add only a very light coating of oil. A tablespoon of batter should spread into a small, thick pancake rather than a thin puddle.

Wait until small bubbles appear on the surface and the edges look set before turning each pancake. If the pan is too hot, the outside browns before the center has time to cook through.

Make the Pancake Bites Truly Crisp

Let the mini pancakes cool completely before tearing them into pieces. Cooling lets excess steam leave, so the pieces dry out more evenly in the oven.

Spread the pieces in one layer on the baking sheet and stir them once halfway through baking. Let them cool again after baking, since warm bites can soften the churned ice cream and lose their crunch.

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