Rice Ice Cream

This creamy rice ice cream is a unique and comforting treat made with rice, milk, and whipped cream. Smooth, subtly sweet, and easy to make—no ice cream maker needed! Perfect for using up your leftover rice in a fun and delicious way.

What’s Rice Ice Cream

Inspired by Japanese mochi ice cream, rice ice cream takes the comforting essence of rice-based desserts and transforms it into a smooth, scoopable treat.

While mochi ice cream wraps chewy rice dough around a frozen center, rice ice cream blends the rice directly into the base, creating a texture that’s creamy with a hint of chew—almost like mochi in every bite.

It captures that same balance of soft sweetness and subtle richness that makes mochi ice cream so beloved, but with a simpler preparation and an equally nostalgic feel.

It’s a tribute to the Japanese love for texture and gentle flavors, reimagined in a new and refreshing way.

Use Rice instead of Eggs

Blending rice into ice cream gives it a unique texture that’s both chewy and smooth thanks to the natural starches in the rice. When cooked rice is blended, the starch breaks down and creates a thick, creamy consistency that mimics the richness of a custard base—without needing eggs. At the same time, tiny bits of rice remain in the mixture, giving the ice cream a soft, slightly chewy bite that adds character and contrast to the smoothness.

This combination of creaminess and gentle chewiness is what sets rice ice cream apart. It’s not icy or gritty like some non-dairy alternatives can be, and it doesn’t rely solely on fat for richness. Instead, the rice brings body and substance to the dessert, making it feel comforting and hearty while still light and refreshing.

Choice of Rice

For the best results when making rice ice cream, short-grain or medium-grain white rice—such as sushi rice or Calrose—are ideal choices. These types of rice have a naturally creamy and smooth texture when blended, which helps create a rich and velvety ice cream base. Their mild flavor also allows the vanilla and cream to shine through without competing with other tastes.

Jasmine rice is another good option, especially if you’re using coconut milk. It has a slightly floral aroma that complements tropical flavors well. When blended, it produces a smooth texture, though it tends to be a bit lighter than short-grain varieties.

If you’re aiming for a Southeast Asian–inspired twist, glutinous rice (also known as sticky rice) also works beautifully. It yields an exceptionally rich and creamy texture, making it perfect for a more indulgent version of rice ice cream.

On the other hand, it’s best to avoid brown rice unless it’s blended extremely well, as it can leave a grainy texture. Wild rice and parboiled rice are also not recommended—they tend to be too firm and won’t produce the creamy consistency you’re looking for in ice cream.

Use Freshly Cooked Rice or Leftover Rice?

The answer is BOTH! Both options can yield great results. You can just use what you have on hand.

Freshly cooked rice can provide a softer texture that blends more easily into a creamy base, giving your ice cream that perfectly smooth consistency.

On the other hand, leftover rice can be an excellent choice for this recipe. If you have some rice sitting in the fridge, it’s a fantastic way to reduce food waste and turn it into something entirely new.

Leftover rice, especially if it’s a little firmer, may require a quick reheat with a splash of milk to soften it up before blending. Once blended, it still creates a creamy base, but with a slightly denser, chewier texture, which some people prefer in their ice cream.

Whether you choose freshly cooked rice or leftover rice, the key is ensuring that the rice is soft enough to blend smoothly. Both options will give you that delightful combination of creamy and chewy that makes rice ice cream so special, offering a perfect way to repurpose rice into a delicious frozen treat.

Choice of Milk

Traditionally, whole milk is a great choice for creating a rich and creamy base. Its higher fat content helps give the ice cream a smooth, indulgent texture while balancing out the mild sweetness of the rice.

However, if you’re looking for a dairy-free or vegan alternative, coconut milk is an excellent option.

Coconut milk not only adds creaminess but also brings a subtle, tropical flavor that complements the rice perfectly. The natural richness of coconut milk enhances the texture, making it a great choice if you want a decadent ice cream without the dairy. The coconut flavor is mild enough to let the rice shine, but it adds a delicious depth that makes the ice cream feel extra indulgent.

For a lighter version, you can also use almond milk or oat milk, which will provide a more neutral flavor while still keeping the ice cream creamy. These alternatives may not be as rich as whole milk or coconut milk, but they still offer a smooth base for the rice.

Vegan Adaptation

For the milk, you can use any plant-based milk, such as coconut milk, almond milk, or oat milk, depending on your preference. Coconut milk provides a rich and creamy texture with a hint of tropical flavor, while oat milk offers a more neutral base. Both are great for achieving the desired creamy consistency without any dairy.

For the cream, you can replace the heavy cream with coconut cream or another non-dairy whipping cream alternative.

Coconut cream is rich and creamy, similar to dairy cream, and adds a subtle coconut flavor that works perfectly with rice. There are also other vegan whipping creams available that are made from soy, almond, or oat, which will give you the same whipped texture needed for your ice cream.

Whip to Soft Peaks, Not Stiff Peaks:

When whipping the cream, whether you’re using heavy whipping cream or coconut cream, it’s important to stop at just the right moment—when soft peaks form.

Soft peaks are when the cream holds its shape but still slightly droops at the tip when you lift the whisk. At this stage, the cream has enough air incorporated to give the ice cream a light, smooth, and creamy texture, which is key to achieving that perfect consistency when frozen.

Whipping the cream before mixing it with the rice paste is crucial. If you don’t whip the cream enough, the ice cream can turn out too dense and hard, as there won’t be enough air to create the desired smoothness and softness. On the other hand, if you overwhip the cream to stiff peaks, where it holds its shape completely and appears more like whipped butter, it can result in a grainy or overly thick texture once frozen, which makes the ice cream feel rough and coarse instead of velvety.

To tell when you’ve reached soft peaks, start by observing the cream as it thickens. When you lift the whisk, the cream should form peaks that gently bend over at the top, rather than standing straight up. If the cream looks too runny, keep whipping. If it holds firm and stiff without drooping, you’ve gone too far and should stop immediately.

Getting this balance right is essential for the perfect rice ice cream texture—smooth, creamy, and easy to scoop.

Let It Soften Before Serving:

Unlike traditional ice cream that requires a professional ice cream maker to continuously churn and aerate the mixture, this rice ice cream recipe is much simpler and doesn’t require any special equipment.

However, this also means that the texture won’t be as soft as store-bought ice cream, especially right out of the freezer. When frozen, it will have a denser consistency, but there’s a simple trick to make it smoother and easier to scoop.

Before serving, let the ice cream sit at room temperature for about 10 minutes. This short wait allows the ice cream to soften, making it much easier to scoop and giving it a creamier, more enjoyable texture than you might expect. It’s a quick and easy step that makes a big difference!

Additionally, don’t worry about your ice cream turning into a watery mess on the countertop. Thanks to the starch in the rice, the ice cream has a natural structure that helps it hold its shape for longer. It won’t melt into a soupy puddle like a sorbet would, so feel free to take your time enjoying it. The rice helps maintain its creamy, solid texture, even after being left out for a while.

Optional Flavor Variations:

I used a peach-shaped mold to give the rice ice cream a cute peach look, then dusted strawberry powder on top to mimic the soft fuzz of a peach.

You can experiment with different flavor profiles by incorporating matcha powder for a green tea infusion, a touch of cinnamon for warmth, or some toasted coconut for a tropical flair.

If you want to add more texture and flavor, try stirring in mango chunks or fresh berries before freezing, giving the ice cream an extra burst of fruitiness and a delightful bite.

Since all the ingredients are edible, you can taste the mixture as you go. Feel free to adjust the sugar level or add any extra flavors to suit your preference before freezing it.

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Equipment

• Blender or food processor (to blend the rice mixture until smooth)
• Mixing bowl (for whipping the cream)
• Hand mixer or stand mixer (to whip the heavy cream (or a whisk, with effort!))
• Spatula (for folding mixtures together)
• Baking tin or ice cream molds (to freeze the mixture)
• Parchment paper (to line the pan and cover the surface)

Ingredients  

• 300 g cooked rice (1½ cups; Use short-grain or medium-grain white rice; hot or cooled)
• 300 g milk (1¼ cups; or coconut milk)
• 80 g sugar (⅓ cup +1 tbsp)
• 1 tsp vanilla extract (5g)
• ¼ tsp salt (1.5g)
• 300 g heavy whipping cream (1¼ cup)

Instructions 

1. In a blender, combine the cooked rice (3 methods to cook rice), milk/coconut milk, sugar, vanilla extract (optional), and salt. Blend until completely smooth and creamy.

2. In a separate bowl, whip the heavy cream until soft peaks form. (The cream starts to form peaks that gently bend over at the tips when you lift the beaters or whisk.)

3. Use a spatula to gently fold the whipped cream into the rice mixture until fully combined.

4. Pour the mixture into a parchment-lined baking tin or silicone ice cream molds. Cover the surface with a piece of parchment paper to prevent ice crystals from forming.

5. Freeze for at least 4 hours, or overnight, until fully set.

6. Let the ice cream sit at room temperature for about 10 minutes before scooping to soften slightly.

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