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.
Provided by Buckwheat Queen
Categories Dessert Recipes Frozen Dessert Recipes Ice Cream
Time 10h30m
Yield 8
Number Of Ingredients 8
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
HOMEMADE HORCHATA NO-CHURN ICE CREAM RECIPE BY TASTY
What better way to beat the heat than with this easy, no-churn horchata ice cream? It's sweet and creamy with toasty notes from the rice and spices.
Provided by Aleya Zenieris
Categories Desserts
Time 2h40m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Prepare a shallow ice bath in a large bowl.
- Add the milk and horchata to a large, high-walled skillet or saucepan over medium heat. Bring the mixture to a simmer, whisking constantly to make sure it does not burn. Add the sweetened condensed milk and whisk to combine. Reduce the heat to low.
- Add the egg yolks to a medium bowl. While whisking constantly, slowly ladle the horchata mixture into the eggs to temper the yolks.
- Slowly pour the egg mixture back into the pan and increase the heat to medium. Continue cooking, whisking constantly, until the mixture becomes thick and creamy, about 5 minutes.
- Remove the pot from the heat and pour into a clean medium bowl. Place the bowl with the ice cream base in the ice bath, making sure the ice water doesn't get into the base, and stir until chilled completely, about 20 minutes. Transfer the base to an airtight container, cover, and freeze for at least 2 hours, up to 1 week.
- Scoop and serve. Garnish with whole cinnamon sticks and sprinkle with ground cinnamon, if desired.
- Enjoy!
Nutrition Facts : Calories 145 calories, Carbohydrate 19 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, Sugar 19 grams
NO-CHURN ICE CREAM
Steps:
- In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
- In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
- Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture. Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
- Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
- Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!
NON-DAIRY HORCHATA
Horchata is a thick, creamy, and sweet rice-cinnamon drink found at most Mexican restaurants that is similar to rice milk. It is simple and inexpensive to prepare and makes for a refreshing drink in the summer. This recipe uses basmati rice and cardamom for an authentic flavor and aroma.
Provided by Skyler Lewis
Categories Mexican Recipes
Time 8h30m
Yield 4
Number Of Ingredients 6
Steps:
- Place rice in a blender and grind to a fine texture. Transfer to a large pitcher. Add crushed cardamom and cinnamon.n
- Grind almonds and 1/3 cup water together in the blender. Add to rice mixture in the pitcher. Add 4 cups water and stir. Cover pitcher and let horchata sit 8 hours to overnight.n
- Transfer horchata to the blender and add sugar. Blend, gradually adding 2/3 cup water, until smooth. Pour mixture through cheesecloth into a separate container, squeezing gently to extract the milk. Refrigerate horchata 15 minutes before serving.n
Nutrition Facts : Calories 233.5 calories, Carbohydrate 43.3 g, Fat 5.1 g, Fiber 1.9 g, Protein 4.7 g, SaturatedFat 0.5 g, Sodium 10.1 mg, Sugar 12.9 g
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