Ingredients
- 1 (14 ounce) can full-fat coconut milk
- ½ cup unsweetened coconut cream
- 2 cups water
- ¾ cup long-grain rice
- 1 vanilla bean, split lengthwise
- 1 cinnamon stick, broken into pieces
- ½ cup brown rice syrup
- 2 tablespoons dark rum (Optional)
Why This Recipe Is So Easy To Love
Helpful Chef Tips
- Chill the mixture well before churning to get smooth ice cream.
- Toast the rice and cinnamon sticks lightly to enhance their flavor before blending.
Step 1
Chil the coconut milk and coconut cream in the fridge. Next, toss the water and rice into a blender and blend until the rice is coarsely ground, then pulse a little more until it’s finely ground. Pour this mixture into a jar or bowl, add the vanilla bean halves and cinnamon stick pieces, cover it up, and pop it in the fridge for at least 8 hours or overnight to let the flavors develop.
Step 2
When you’re ready, strain the rice milk through a cheesecloth, making sure to scrape the vanilla seeds from the pods into the milk. Toss out the rice pulp and cinnamon sticks. Then, blend the strained rice milk with the coconut milk, coconut cream, brown rice syrup, and rum until everything is smooth and well combined.
Step 3
Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 15 to 20 minutes. Once it’s done, transfer it to the freezer for a couple of hours to firm up before digging in. Enjoy!
