I’m thinking of using Splenda and buying some extracts in various flavors. I’ll try the dollar store brand first and then upgrade if I love the flavor.

Yes! Without any issues for us! I usually just keep the cup in the freezer when not in use, but I’d say overnight for sure.

Hey Charl! I’m guessing your oat milk was very low in fat, which is probably why it turned out icy… I think there needs to be at least *some* fat for a creamy texture. Could you try coconut milk instead?

I actually made it with oat milk and strawberries and it came out like a sobet icecream. it was icey. :-/

Oh really, Mandy? I’m surprised! We’ve used ours at minimum 1 – 2 times a week and it still works great. I do think there are a few important things you need to do (i.e. make sure the ice cream maker is fully frozen, use cold ingredients, not overload it, etc.), but those things are stated in the instruction manual and make sense to me. That being said, we haven’t branched out much as far as recipes go. We’ve always used the one above (or a slight variation), and it turns out great every time. :)