adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegan Horchata Ice Cream
Vegan Horchata Ice Cream
0 Likes
Prep Time:
15 minutes
Total Time:
630 minutes
Vegan Mexican horchata ice cream made with rice milk, coconut cream, brown rice syrup, and dark rum for a rich and flavorful treat.
Ingredients:
  • 1 (14 ounce) can full-fat coconut milk
  • 0.5 cup unsweetened coconut cream
  • 2 cups water
  • 0.75 cup long-grain rice
  • 1 vanilla bean, split lengthwise
  • 1 cinnamon stick, broken into pieces
  • 0.5 cup brown rice syrup
  • 2 tablespoons dark rum
Instructions:
  • Chill the coconut milk and coconut cream in the refrigerator.
  • Combine water and rice in a blender and blend until rice is finely ground. Transfer mixture to a jar or bowl, then mix in vanilla bean halves and cinnamon stick pieces. Cover and refrigerate for 8 hours to overnight.
  • Pass the rice 'milk' mixture through a cheesecloth, then scrape vanilla seeds from the pod into the milk. Remove and discard rice pulp and cinnamon stick pieces.
  • Combine strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum in a blender and blend until smooth and fully incorporated.
  • Transfer the mixture to an ice cream maker and freeze for 15 to 20 minutes following the manufacturer's instructions. Chill in the freezer for 2 to 3 hours until ready to serve.

Similar Recipes