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Horchata Ice Cream

Helen T. Patterson
This horchata ice cream is a delightful dessert inspired by the classic Mexican drink, horchata.
With a creamy, cinnamon-infused base and a touch of almonds, it offers a refreshing twist on traditional ice cream.
Perfect for warm weather or as a unique treat, this recipe combines the rich flavors of horchata with the indulgence of ice cream.
The ice cream is simple to prepare and can be customized with your favorite flavor enhancements.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Mexican
Servings 6 servings
Calories 220 kcal

Equipment

  • 1 large mixing bowl
  • 1 blender
  • 1 fine mesh sieve or cheesecloth
  • 1 ice cream maker (optional)
  • 1 airtight storage container (for freezing)

Ingredients
  

  • 1 cup white rice
  • 1/4 cup almonds optional
  • 1 cinnamon stick
  • 4 cups water
  • 1/2 cup sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract optional

Instructions
 

Soak Rice and Almonds:

  • Rinse the rice and place it in a bowl with the almonds (if using).
    Pour in 4 cups of water, making sure everything is submerged.
    Let this mixture soak for at least 4 hours or overnight for best results.

Blend the Mixture:

  • After soaking, transfer the rice, almonds, and soaking liquid into a blender.
    Add the cinnamon stick and blend until smooth.

Strain the Mixture:

  • Pour the blended mixture through a fine mesh sieve or cheesecloth into a large bowl to remove the solids, leaving behind a smooth horchata liquid.

Make the Ice Cream Mixture:

  • In the same bowl, add the sugar, milk, heavy cream, and vanilla extract (if using). Whisk until the sugar dissolves completely.

Churn the Ice Cream:

  • If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions (typically 20-30 minutes).
    If you don't have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals until it’s smooth and firm.

Freeze and Serve:

  • Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or overnight to firm up before serving.

Notes

  • Non-Dairy Options: To make this recipe dairy-free, substitute coconut milk or almond milk for the whole milk and heavy cream. Make sure to choose a creamy, full-fat option for the best texture.
  • Sweetness Adjustment: If you prefer a sweeter or less sweet ice cream, adjust the sugar quantity to suit your taste before churning.
  • Texture: If you don’t have an ice cream maker, the texture may not be as creamy, but stirring every 30 minutes as it freezes will help prevent large ice crystals from forming.
Keyword Horchata Ice Cream