Boozy Horchata Ice Cream Recipes

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VEGAN HORCHATA ICE CREAM



Vegan Horchata Ice Cream image

Flavorful rice milk is mixed with coconut milk and coconut cream then churned to give you a frozen version of the Mexican drink horchata. An optional splash of dark rum adds a slight kick. This makes approximately 1 quart of frozen dessert.

Provided by Buckwheat Queen

Categories     Dessert Recipes     Frozen Dessert Recipes     Ice Cream

Time 10h30m

Yield 8

Number Of Ingredients 8

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

Steps:

  • Place coconut milk and coconut cream in the refrigerator.
  • Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
  • Strain rice 'milk' mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
  • Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
  • Pour into an ice cream maker and freeze according to manufacturer's directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 35.4 g, Fat 15.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 13.9 g, Sodium 18.1 mg, Sugar 18.9 g

HOMEMADE HORCHATA NO-CHURN ICE CREAM RECIPE BY TASTY



Homemade Horchata No-Churn Ice Cream Recipe by Tasty image

What better way to beat the heat than with this easy, no-churn horchata ice cream? It's sweet and creamy with toasty notes from the rice and spices.

Provided by Aleya Zenieris

Categories     Desserts

Time 2h40m

Yield 12 servings

Number Of Ingredients 6

2 cups whole milk
2 cups Homemade Horchata
1 can sweetened condensed milk
2 large egg yolks
whole cinnamon stick, for garnish - optional
ground cinnamon, for topping

Steps:

  • Prepare a shallow ice bath in a large bowl.
  • Add the milk and horchata to a large, high-walled skillet or saucepan over medium heat. Bring the mixture to a simmer, whisking constantly to make sure it does not burn. Add the sweetened condensed milk and whisk to combine. Reduce the heat to low.
  • Add the egg yolks to a medium bowl. While whisking constantly, slowly ladle the horchata mixture into the eggs to temper the yolks.
  • Slowly pour the egg mixture back into the pan and increase the heat to medium. Continue cooking, whisking constantly, until the mixture becomes thick and creamy, about 5 minutes.
  • Remove the pot from the heat and pour into a clean medium bowl. Place the bowl with the ice cream base in the ice bath, making sure the ice water doesn't get into the base, and stir until chilled completely, about 20 minutes. Transfer the base to an airtight container, cover, and freeze for at least 2 hours, up to 1 week.
  • Scoop and serve. Garnish with whole cinnamon sticks and sprinkle with ground cinnamon, if desired.
  • Enjoy!

Nutrition Facts : Calories 145 calories, Carbohydrate 19 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, Sugar 19 grams

BOOZY HORCHATA ICE CREAM



Boozy Horchata Ice Cream image

Dairy-free, paleo, and low-carb options make this horchata ice cream even better than the beloved drink.

Provided by Angela Sackett Superhotmama

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 2h5m

Yield 6

Number Of Ingredients 7

2 cups almond milk
3 cinnamon sticks
1 tablespoon coconut oil
1 (14 ounce) can full-fat coconut milk
¼ cup raw honey
¼ cup spiced rum
1 teaspoon vanilla extract

Steps:

  • Combine almond milk and cinnamon sticks in a medium heavy-bottomed saucepan. Simmer for 5 minutes. Cover, remove from heat, and add coconut oil. Allow to steep and cool for 30 minutes.
  • Remove lid and strain out cinnamon sticks. Whisk in coconut milk, honey, rum, and vanilla extract. Chill for 1 hour.
  • Pour into an ice cream maker and process according to manufacturer's instructions, about 20 minutes. Serve immediately for 'ice milk' consistency or freeze overnight until firm.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 17.7 g, Fat 17.1 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 14.3 g, Sodium 62.7 mg, Sugar 14.2 g

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