Vegan Horchata Ice Cream


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

  • Step 1

    Place coconut milk and coconut cream in the refrigerator.


  • Step 2

    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.

  • Step 3

    Strain rice ‘milk’ mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.

  • Step 4

    Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.

  • Step 5

    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.

  • Cook's Note:

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

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