Vegan Horchata No-Churn Ice Cream
Prep time
Total time
The classic combination of rice, cinnamon, and vanilla cools the palate after a spicy Mexican meal. But you can also enjoy a scoop mid-afternoon for a refreshing sweet on a hot day. Please note that the Prep time is hands-on time only. Allow several hours for the ice cream to freeze before serving.
Author: Chef Kevan Vetter
Recipe type: Dessert
Cuisine: Mexican
Serves: 15 Servings
Ingredients
- ½ cup full-fat canned coconut milk
- ¼ cup sweetened rice milk
- ¼ cup rice bran oil or other neutral-tasting oil
- ½ teaspoon ground cinnamon
- ¾ cup aquafaba
- ½ teaspoon cream of tartar
- 1 cup powdered sugar
- 1 tablespoon vanilla extract
Instructions
- In a large bowl, whisk together the coconut milk, rice milk, oil, and cinnamon until combined.
- Put the aquafaba and cream of tartar in a mixing bowl and beat on high speed with a mixer until stiff peaks form, about 10 minutes. Reduce the speed to low and add the powdered sugar and vanilla. Once incorporated, increase the speed and continue mixing until the mixture is well blended.
- Fold ⅓ of the aquafaba mixture into the coconut milk mixture just until combined. Repeat this with the remaining aquafaba, being careful not to overmix and deflate the aquafaba.
- Transfer the mixture to an 8-inch square baking dish. Wrap tightly with plastic wrap and freeze until solid, at least 4 hours or overnight.
- Scoop and serve with desired toppings, such as mezcal dairy-free caramel sauce.
Nutrition Information
Calories: 81 Fat: 5g Saturated fat: 2g Carbohydrates: 9g Sugar: 8g Sodium: 5mg
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-horchata-no-churn-ice-cream