Vegan Rice Ice Cream
Vegan rice ice cream - this creamy vegan ice cream is made with a base of blended cooked rice. With hints of nutmeg, malt and vanilla it tastes like frozen rice pudding, but you can omit the nutmeg to make a neutral base that you can flavour as you wish.
Servings 10 people
Ingredients
- 60 g (⅓ cup) risotto or pudding rice
- 550 ml (2 ⅓ cups) unsweetened non-dairy milk (I use soy)
- 30 g (2 Tablespoons) vegan butter or spread
- 250 g (1 cup) coconut cream or vegan double cream alternative
- 115 g (½ cup) caster or granulated sugar
- 20 g (2 Tablespoons) golden syrup (or corn syrup or glucose syrup)
- 15 g (2 Tablespoons) vegan Horlicks (optional)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- pinch ground nutmeg (optional)
Instructions
- Place the rice in a deep saucepan over a medium heat and stir until the rice is toasted and golden.
- Add the milk, bring up to a simmer then place the pan over the lowest possible heat and cook for about 20 minutes, until the rice is soft, even a bit overcooked. Stir often and make sure that the pan doesn't boil over.
- Add the butter and stir until melted.
- Place the rice mixture in a blender with the cream, sugar, golden syrup, vanilla, Horlicks, salt and a pinch of nutmeg to taste. Blend until very smooth.
- Pour through a fine mesh sieve into a bowl. Cover and refrigerate until completely cold.
- Once the ice cream mixture is thoroughly chilled, give it a good whisk then pour it into your ice cream maker and churn until it reaches soft serve consistency.
- Transfer to a freezer-proof container and freeze for about 4 hours until set.
Notes
- See post above for instructions if you don't have an ice cream machine, tips, details and substitutions.
- Recipe adapted from: https://food52.com/recipes/80653-hannah-bae-s-toasted-rice-ice-cream