Vegan Horchata No-Churn Ice Cream is Easily Whipped Up

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Skip the dairy, and the ice cream maker, with this vegan horchata no-churn ice cream. It’s infused with a touch of cinnamon and a generous splash of vanilla for a cool Mexican-inspired treat. Serve it topped with Mezcal Dairy-Free Caramel Sauce for an adult-worthy indulgence.

Vegan Horchata No-Churn Ice Cream Recipe - Dairy-free, Soy-free, Egg-free and easy to whip up!

Vegan Horchata No-Churn Ice Cream is Easily Whipped Up

No churn ice cream is usually made with heavy cream and sweetened condensed milk. But this version is lighter in taste and mouthfeel thanks to whipped aquafaba. It might sound exotic, or downright strange, but aquafaba is simply the liquid from canned chickpeas. It’s got a thick, gelatinous consistency that’s similar to egg whites, and performs much like them too. You can read more about it in my Aquafaba Guide.

Aquafaba - Your Complete Guide to this Vegan Substitute with FAQs, Step by Step Pictures, and More

The original dairy-free horchata ice cream recipe uses vegetable oil, but we prefer to keep it on-flavor and soy-free with rice bran oil. You can actually use any neutral-tasting oil, like safflower, sunflower, vegetable, extra-light olive (not extra-virgin!), or non-GMO canola. It’s your choice! If you opt to use coconut oil, make sure it is melted and all of your ingredients are brought to room temperature before beginning. Also note that the resultant dairy-free ice cream will set up firmer with coconut oil.

Vegan Horchata No-Churn Ice Cream Recipe - Dairy-free, Soy-free, Egg-free and easy to whip up! This Vegan Horchata No-Churn Ice Cream recipe with photo was shared with us by McCormick from their 2019 Flavor Forecast.

Special Diet Notes: Vegan Horchata No Churn Ice Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

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:
Recipe type: Dessert
Cuisine: Mexican
Serves: 15 Servings
Ingredients
Instructions
  1. In a large bowl, whisk together the coconut milk, rice milk, oil, and cinnamon until combined.
  2. 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.
  3. 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.
  4. 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.
  5. 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
 

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About Author

This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.

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