Rice Ice Cream
Just 5 ingredients, dairy-free, vegan, nut-free, and allergy-friendly, this Rice Ice Cream recipe is the perfect summer treat that everyone can enjoy! It's also a great way to use up leftover rice. This ice cream tastes exactly like classic vanilla ice cream and it's great to enjoy on its own or with birthday cake! See notes on how to make it with or without an ice cream machine, and for flavor add-in options!
Servings: (makes about 3 cups or 1 ½ pints)
- 1 cup(s) cooked white rice (leftover rice works great)
- 2 cup(s) plant-based milk (such as oat or soy) plus more if needed
- 6 tablespoon(s) white sugar
- 1/4 cup(s) vegan butter melted (or preferred oil)
- 1 teaspoon(s) vanilla extract
- To a blender add the rice, plant-based milk, sugar, vegan butter, and vanilla. Blend until completely smooth and creamy ensuring that the rice is completely broken down. If needed, you can let the rice mixture rest in the blender for 20 to 30 minutes so that the rice softens and becomes easier to blend. If you still find that the mixture is a bit grainy, pour it through cheesecloth or a fine mesh stainer to get any bits out, before adding it to your ice cream machine.
- Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. The ice cream can become quite firm when frozen overnight so if needed, let the ice cream sit out on the counter for 10 minutes before scooping. Store leftover ice cream in the freezer for up to two weeks.
No ice cream maker technique: if you do not have an ice cream maker, make the ice cream base as directed then follow the directions in this post: How to Make Ice Cream in a Blender. Ninja Creami technique: divide the ingredients evenly among two Ninja Creami pints. Freeze overnight. Use the Light Ice Cream setting. Vegan Butter: Ice cream is creamy due to its high-fat content. Because rice and most plant-based milk are fairly low-fat, it is important to add some fat. I like to use vegan butter because of the rich flavor it adds. If you prefer you can substitute with your favorite oil. Oil-free: For oil-free, you can omit the vegan butter but I recommend using a higher-fat plant-based milk (such as canned coconut milk), otherwise, your ice cream will be icy (and not creamy). Flavor add-ins ideas: cinnamon (for horchata-inspired), pumpkin spice, cookie dough, crumbled brownies, crumbled ginger molasses cookies, chocolate chips, nuts, granola, chopped fruit, or sprinkles. If using an ice cream machine, you can add in any of these flavors in the last 5 minutes of churning. If you are using another method, prepare the ice cream then stir in any add-ins last. Chocolate rice ice cream: to make chocolate ice cream, simply use chocolate plant-based milk instead of plain.
Serving: 1 serving (recipe makes 6 servings) | Calories: 173kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 101mg | Potassium: 124mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 669IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 0.4mg