Rice Milk Ice Cream
Rice milk ice cream is an excellent alternative to traditional dairy-based ice creams, especially for those following a lactose-free or vegan diet. Rice milk has been consumed in Asia for thousands of years, where plant-based milk alternatives have always been popular. This ice cream's base consists of rice milk and coconut cream, which together provide a pleasantly smooth and creamy texture. If you are craving a light yet delicious cooling dessert, this recipe is the perfect choice!
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, whisk together the cornstarch and water until smooth. This slurry will be used to thicken the ice cream later.
2
In a medium saucepan, combine the rice milk, coconut cream, sugar, and vanilla extract. Heat over medium heat, stirring until the sugar is completely dissolved.
3
Slowly pour in the cornstarch slurry, whisking constantly. Continue to cook over low heat for 5-7 minutes, or until the mixture has slightly thickened.
4
Let the ice cream base cool to room temperature, then refrigerate for at least 4 hours to allow the flavors to meld and the mixture to chill thoroughly.
5
If using an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer's instructions. If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring with a fork every half hour to prevent ice crystals from forming.
6
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Garnish with fresh fruit or toasted coconut flakes, if desired.
