Vegan Horchata Ice Cream Popular Recipes

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Vegan Horchata Ice Cream

"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."

Ingredients :

• 1 (14 ounce) can full-fat coconut milk
• 1/2 cup unsweetened coconut cream
• 2 cups water
• 3/4 cup long-grain rice
• 1 vanilla bean, split lengthwise
• 1 cinnamon stick, broken into pieces
• 1/2 cup brown rice syrup
• 2 tablespoons dark rum (optional)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 10H30M

• 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.

Notes :

• If you can't find brown rice syrup, use coconut syrup.

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