Vegan Horchata Ice Cream

Flavorful rice milk mixed with coconut cream, brown rice syrup, and dark rum is churned into this vegan ice cream based on Mexican horchata.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 302 Calories

Ingredients

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

Recipe Instructions

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

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

Step 4

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 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.