Vegan Rice Ice Cream (Print Version)
# Ingredients:
→ Base
01 -
60 g risotto or pudding rice
02 -
550 ml unsweetened soy milk or other non-dairy milk
→ Enrichment
03 -
30 g vegan butter or spread
04 -
250 g coconut cream or vegan double cream alternative
→ Sweeteners and Flavourings
05 -
115 g caster sugar or granulated sugar
06 -
20 g golden syrup or corn syrup or glucose syrup
07 -
2 teaspoons vanilla extract
08 -
15 g vegan malted drink powder (optional)
09 -
1/4 teaspoon salt
10 -
pinch ground nutmeg (optional)
# Instructions:
01 -
Place rice in a deep saucepan over medium heat. Stir continuously until the grains are toasted and golden.
02 -
Pour in the non-dairy milk and bring to a gentle simmer. Lower the heat to its minimum and cook for 20 minutes, stirring often, until the rice is very soft. Prevent the mixture from boiling over.
03 -
Add vegan butter or spread to the rice, stirring until completely melted and smoothly combined.
04 -
Transfer the rice mixture to a blender. Add coconut cream, sugar, golden syrup, vanilla extract, vegan malted drink powder if using, salt, and a pinch of nutmeg. Blend until the mixture is completely smooth.
05 -
Pass the blended mixture through a fine mesh sieve into a bowl to remove any remaining solids. Cover and refrigerate until thoroughly chilled.
06 -
Once cold, whisk the mixture briefly. Pour into an ice cream maker and churn until soft serve texture is achieved.
07 -
Transfer the churned ice cream into a freezer-safe container. Freeze for approximately 4 hours until solid.
# Notes:
01 -
Chilling the mixture thoroughly before churning ensures a smoother, creamier consistency.
02 -
A pinch of ground nutmeg and vegan malted drink powder add depth but can be omitted for a classic vanilla profile.