Rice Cream Ice Cream by @fitgreenmind

15 min
Easy

1 serving

🍚

300 g

Cooked Rice

🥛

300 ml

Vanilla Soy Milk

🍬

70 g

Sugar

🧂

0.8 g

Salt

🥥

300 ml

Vegan Whipping Cream

🤎

1 g

Cinnamon

Preparation Steps

  1. Step 1/10

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

    cooked sticky rice
    vanilla soy milk
    sugar
    salt
    ⚖️measuring scale
    🥛measuring jug

  2. Step 2/10

    Blend the rice mixture until completely smooth and creamy.

  3. Step 3/10

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

    vegan whipping cream
    🥣mixing bowl
    🥛measuring jug

  4. Step 4/10

    Whip the vegan whipping cream until stiff peaks form.

    vegan whipping cream
    🥣mixing bowl

  5. Step 5/10

    Add the blended rice mixture to the whipped vegan cream.

    cooked sticky rice
    vanilla soy milk
    sugar
    salt
    vegan whipping cream
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/10

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

    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/10

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

    🫙freezer-safe container
    🥄rubber spatula

  8. Step 8/10

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

    🫙freezer-safe container
    🫙lid

  9. Step 9/10

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

    🫙freezer-safe container
    🍨ice cream scoop

  10. Step 10/10

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

    ground cinnamon
    🍨ice cream scoop
    🕸️fine mesh sieve

Composition

Ingredients

Types

Plant-based milk, Sweeteners, Seasonings, Plant-based cream

Ingredients

Cooked rice, Vanilla soy milk, Sugar, Salt, Vegan whipping cream, Cinnamon

Allergens

Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Lactose-free, Egg-free

Calories

455 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 69g, Sugars: 35g, Fat: 18g, Saturated fat: 10g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 170mg, Iron: 1.8mg, Potassium: 220mg, Sodium: 210mg

Vitamins

Vitamin D: 1.5µg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

measuring scale, measuring jug, mixing bowl, rubber spatula, freezer-safe container, lid, ice cream scoop, fine mesh sieve

Appliances

blender, electric hand mixer, freezer

Type

Type

Type Of Dish

Dessert, Frozen dessert

Occasions

Summer, Dessert, Snack, Party

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Thai-inspired, Vegan

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Thick, Scoopable, Pudding-like

Flavors

Sweet, Vanilla, Creamy, Cinnamon, Rice pudding

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

room temperature : 10 min (Serve after a brief thaw only,Do not leave out longer than necessary), fridge : 60 min (Not recommended for storage,Keep covered if softening before refreezing), freezer : 14 days (Store in an airtight freezer-safe container,Keep tightly covered to limit freezer burn,Freeze at or below -18°C / 0°F)