In a high-speed blender, combine the full-fat oat milk, maple syrup, vanilla extract, salt, and coconut oil, if using. Blend for at least 1 minute until smooth and fully emulsified.

Pour the blended mixture into an ice cream maker and churn for about 20-25 minutes until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mix into a shallow pan and freeze for 30 minutes, stirring every 30 minutes until creamy and scoopable.

Transfer the churned ice cream to a freezer-safe container, press a sheet of parchment paper onto the surface, seal with a lid, and freeze for at least 4 hours. Let it sit at room temperature for 10 minutes before serving.