Measure 300 g cooked sticky rice, 300 ml vanilla soy milk, 70 g sugar, and a pinch of salt into the blender.

Blend the rice mixture until completely smooth and creamy.

Pour 300 ml vegan whipping cream into a clean mixing bowl.

Whip the vegan whipping cream until stiff peaks form.

Add the blended rice mixture to the whipped vegan cream.

Gently fold the mixture with a rubber spatula until evenly combined.

Transfer the ice cream mixture to a freezer-safe container.

Cover the container tightly with its lid and freeze overnight, about 12 hours.

Let the frozen ice cream thaw at room temperature for 5 to 10 minutes before scooping.

Scoop the ice cream into serving bowls and dust with 1 g ground cinnamon.