This creamy, refreshing treat combines the warm spices of traditional horchata with smooth, dairy-free ice cream for a perfect vegan dessert. It’s easy to make and sure to impress your friends on a sunny day!
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Start by putting the coconut milk and coconut cream in the fridge to chill. Then, add the water and rice to a blender and pulse until the rice is broken down—first coarsely, then a bit finer. Pour this mixture into a jar or bowl, toss in the vanilla bean halves and cinnamon sticks, cover, and let it sit in the fridge for at least 8 hours or overnight so all the flavors meld.
When you're ready, strain the rice mixture through cheesecloth to separate the liquid from the rice bits. Don’t forget to scrape out the vanilla seeds from the pods and stir them into the milk. Toss the rice pulp and cinnamon sticks.
Next, blend the strained rice milk with the chilled coconut milk, coconut cream, brown rice syrup, and rum until everything’s smooth and well combined. Pour this into your ice cream maker and let it churn for about 15 to 20 minutes, or according to your machine’s instructions. Once it’s done, pop it in the freezer for a couple of hours to firm up before you dig in.
- Use soaked rice to get a smooth, authentic horchata base.
- Chill the mixture well before churning for a creamier texture.
- Add ground cinnamon gradually to balance the spice without overpowering.
This treat combines creamy, refreshing flavors with a unique plant-based twist. It’s perfect for those who crave something sweet but want to keep things dairy-free and light. The blend of cinnamon and rice milk brings a comforting warmth that feels both nostalgic and new.
Serve in chilled bowls or cones for a cool, refreshing dessert. Garnish with a sprinkle of cinnamon or toasted nuts for extra crunch. It also pairs wonderfully with fresh fruit like mango or berries for a vibrant contrast.
Store in an airtight container in the freezer to keep it fresh longer. Let it soften at room temperature for a few minutes before scooping to get the best texture. Avoid refreezing once thawed to maintain creaminess.
