VEGAN HORCHATA ICE CREAM

Vegan Horchata Ice Cream image

Flavorful rice milk is mixed with coconut milk and coconut cream then churned to give you a frozen version of the Mexican drink horchata. An optional splash of dark rum adds a slight kick. This makes approximately 1 quart of frozen dessert.

Provided by Buckwheat Queen

Categories Dessert Recipes Frozen Dessert Recipes Ice Cream

Time 10h30m

Yield 8

Number Of Ingredients 8

Ingredients

1 (14 ounce) can full-fat coconut milk
½ cup unsweetened coconut cream
2 cups water
¾ cup long-grain rice
1 vanilla bean, split lengthwise
1 cinnamon stick, broken into pieces
½ cup brown rice syrup
2 tablespoons dark rum

Steps:

Place coconut milk and coconut cream in the refrigerator.
Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
Strain rice 'milk' mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
Pour into an ice cream maker and freeze according to manufacturer's directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 35.4 g, Fat 15.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 18.1 mg, Sugar 18.9 g