Rice Ice Cream
This creamy rice ice cream is a unique and comforting treat made with cooked rice, milk, and whipped cream. Smooth, subtly sweet, and easy to make—no ice cream maker needed! Perfect for using up leftover rice in a fun and delicious way.
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
- 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.
- 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.)
- Use a spatula to gently fold the whipped cream into the rice mixture until fully combined.
- 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.
- Freeze for at least 4 hours, or overnight, until fully set.
- Let the ice cream sit at room temperature for about 10 minutes before scooping to soften slightly.