This vegan caramel-loaded McFlurry is a creamy, no-churn dessert made with condensed oat milk, thickened plant cream, and swirls of golden caramel. It’s nostalgic, indulgent, and dairy-free — a homemade take on everyone’s favourite soft-serve treat.

Are you looking for more simple no-fuss vegan desserts? Check out my favs below:

This Vegan Caramel Loaded McFlurry is rich, creamy, and full of caramel swirls — but completely dairy-free and made with just a few ingredients. The condensed oat milk gives that signature sweetness and soft-serve consistency, while Flora Plant Cream adds incredible fluff and volume once whipped. What I love most is how easy it is: no ice cream maker, no fancy steps — just whisk, swirl, and freeze. It’s the perfect dessert to prep ahead for guests or when your sweet tooth hits at night. The caramel sauce and soft caramel chunks melt slightly into ribbons through the ice cream, making every spoonful feel luxurious. And because it’s made with plant-based ingredients, it’s easier on digestion while still hitting that same nostalgic, creamy satisfaction.

I made an Oreo Mcflurry a few months ago and I’ve been wanting to try another flavour and also test it out using condensed oat milk instead of condensed coconut milk. The OG ice cream tasted delicious, but I’ve recently been a bit off coconut, I think the more plant-based recipes you make, the more you get sick of coconut! So when I found this condensed milk made from oats instead I had to try it, and it’s delicious!

It’s also especially timely, since McDonald’s recently pulled its Caramel Loaded McFlurry from UK menus due to complaints about hard caramel cubes and quality control issues. Sad face! But, that just makes making your own so much more appealing — you get full control over texture, softness, and flavour – no hard caramel here.

Main Ingredients & Why We Use Them

Flora Thickened Plant Cream – Whips beautifully, giving volume and airy texture without dairy.
Sweetened Condensed Oat Milk (Nature’s Charm) – The secret to that smooth, creamy sweetness and no-churn texture.
Vanilla Extract – Adds warmth and depth; makes it taste like real ice cream.
Pinch of Salt – Balances the sweetness and enhances the caramel flavour.
Vegan Caramel Sauce – For luscious ribbons of golden sweetness throughout.
Vegan Soft Caramels (chopped) – Add chewy texture and buttery richness.
Flaky Salt – Finishing touch that brings out all the flavours and adds that salted caramel edge.

Vegan Caramel Loaded McFlurry Ingredients

How to Make It

Whip the plant cream until soft peaks form, then fold in the condensed oat milk, vanilla, and salt until smooth and creamy. Transfer to a loaf tin, swirl through caramel sauce, leave the caramel for the end (you don’t want to freeze them and take out a tooth!). Freeze for a couple of hours until scoopable — add extra caramel sauce and scatter with soft caramel pieces.

Variations and Substitutes

You can use coconut condensed milk if you don’t mind the coconut taste. Add crushed cookies or chocolate chunks for extra texture, or drizzle peanut butter through the mix before freezing for a nutty twist. For a coffee version, add 1 teaspoon of instant espresso powder to the base.

Equipment

All you need is a hand mixer or whisk, a mixing bowl, and a loaf tin or freezer-safe container. No ice cream maker required! A silicone spatula makes it easy to swirl in your caramel ribbons evenly.

How to Serve It

Scoop generous servings into chilled bowls or glasses, drizzle with more caramel sauce, and sprinkle with flaky salt. It’s also incredible served alongside brownies, baked apples, or crushed biscuits for a sundae-style dessert.

How to Store It

Keep covered in the freezer for up to 2 weeks. Allow to sit at room temperature for 5–10 minutes before scooping so it softens to that creamy McFlurry consistency again. Avoid refreezing after thawing for the best texture.

How to Make It