Vegan Rice Ice Cream Delight

This creamy vegan rice ice cream is pure comfort in a bowl inspired by childhood rice pudding yet completely dairy free. Perfect for satisfying sweet cravings and impressing both vegans and non vegans alike this treat has a unique texture and rich flavor thanks to coconut cream and just a touch of vanilla. When my family first tried this on a summer evening it was an instant favorite and now we make it for every birthday celebration.

I love how it reminds me of the rice puddings my grandmother used to make but with a modern twist that fits our plant based lifestyles.

Ingredients

• Risotto or pudding rice: This variety is starchy and creamy which is key for thickening the base short grain rice gives the best finished mouthfeel.
• Unsweetened non dairy milk: I like soy for its neutral flavor and creamy consistency make sure it is unsweetened to balance the sweetness.
• Vegan butter or spread: Gives the ice cream its richness and classic creaminess look for brands without palm oil if possible.
• Coconut cream or vegan double cream alternative: Brings decadent body and helps with smooth churning always chill the can so the cream separates from liquid.
• Caster or granulated sugar: Sweetens the ice cream while contributing to the soft scoopable consistency fine sugar dissolves best.
• Golden syrup or corn syrup or glucose syrup: These help prevent iciness and make the finished texture soft and luscious.
• Vegan Horlicks: Optional but highly recommended if you crave a gentle malted undertone use the best quality you can find.
• Vanilla extract: Rounds out flavors and gives that unmistakable ice cream aroma pick pure extract for a real depth.
• Salt: Just a pinch sharpens all the sweet notes and balances richness do not skip it.
• Ground nutmeg: Optional adds gentle warmth and nostalgia use sparingly just a pinch.

Step-by-Step Instructions

Toast the Rice:

Place the rice in a deep saucepan over medium heat and stir constantly for several minutes until it develops a toasty golden color the gentle browning brings a deep subtle nutty flavor you don’t want to rush this step as it lays a flavorful foundation.

Cook the Rice:

Add the unsweetened non dairy milk to the saucepan and bring the mixture up to a gentle simmer turn the heat down as low as it will go then cook uncovered for about twenty minutes stirring frequently the rice should become very soft and even a bit mushy this results in an ultra smooth finished ice cream be patient and watch carefully to prevent sticking or boiling over.

Incorporate the Butter:

Once the rice is soft add the vegan butter or spread and stir until completely melted and glossy this enriches the base and helps it emulsify in the blender.

Blend the Base:

Carefully transfer the hot rice mixture to a blender then add the coconut cream sugar golden syrup vanilla extract vegan Horlicks if using salt and a small pinch of nutmeg for extra depth blend until utterly smooth and creamy this usually takes two to three minutes depending on your blender it is essential for creating a silky final texture.

Strain and Chill:

Pour the blended mixture through a fine mesh sieve into a mixing bowl pressing with a spatula if needed to catch any grainy bits cover tightly with a lid or wrap then refrigerate until the mixture is fully chilled at least four hours overnight is best for deeper flavor development.

Churn the Ice Cream:

Once the mixture is well chilled give it a hearty whisk to re incorporate any solids then pour into your ice cream maker churn according to manufacturers instructions until it reaches soft serve consistency if using a no churn method pour into a shallow dish and whisk vigorously every half hour for two to three hours until partially set and creamy.

Freeze and Set:

Spoon the churned ice cream into a freezer safe container smoothing the surface with a spatula freeze for roughly four hours or until firm but scoopable if you prefer a firmer texture freeze overnight allow to soften at room temperature for several minutes before serving.

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I am always amazed by the difference a dash of nutmeg makes it instantly transforms the base into something nostalgic and cozy reminding me of the spiced rice desserts my mother used to sneak me on special winter nights.

How to Store

Keep your vegan rice ice cream in an airtight container in the coldest part of the freezer to prevent freezer burn I like to press a piece of parchment on the surface to reduce ice crystals For best flavor and texture enjoy within two weeks homemade vegan ice cream does not keep as long as store bought but the taste is worth it.

Ingredient Swaps and Extras

If coconut cream is not your favorite try using a thick cashew cream or a vegan double cream alternative Almond or oat milk work as a substitute for soy just ensure they are unsweetened If you do not have golden syrup use corn syrup or a lightly flavored glucose syrup to get that scoopable texture.

How to Serve

This ice cream is perfect solo in a bowl but it also shines alongside baked fruit compotes vegan brownies or even a drizzle of espresso For birthdays I top ours with toasted coconut and a bit of citrus zest for a fresh twist Try folding in a swirl of fruit jam or vegan chocolate chunks before freezing.

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Try this for your next gathering and watch it disappear quickly you may find yourself sneaking back to the freezer for just one more scoop.

Frequently Asked Questions

→ What kind of rice works best?

Risotto or pudding rice is ideal as it turns creamy and soft, giving the best texture for this frozen treat.

→ Can I use a different non-dairy milk?

Yes, almond, oat, or any unsweetened non-dairy milk will work, though flavor and creaminess may slightly vary.

→ Is an ice cream maker required?

An ice cream maker helps achieve a smooth finish, but you can freeze and whip the mixture by hand for a rustic texture.

→ How sweet is the final result?

The dessert balances sweetness from sugar and syrup with richness from cream, but you can adjust sugar to taste.

→ What can I use instead of vegan Horlicks?

Feel free to omit it or replace with a malty beverage powder or cocoa for a different twist on the flavor.

→ How long does it keep in the freezer?

Stored in a tightly closed container, it will keep well for up to two weeks, though texture may soften over time.