Plant-Based Horchata Frozen Dessert

Ingredients 0/8

Step 1

Pop the coconut milk and coconut cream into the fridge to chill. Next, add the water and rice to your blender. Give it a few quick pulses until the rice is broken down but still a bit chunky, then blend a little more until it’s finely ground. Pour this mixture into a jar or bowl, toss in the vanilla bean halves and cinnamon stick pieces, cover it up, and let it sit in the fridge for at least 8 hours, or overnight if you can.

Step 2

When you’re ready, strain the rice mixture through cheesecloth to get a smooth ‘milk.’ Don’t forget to scrape the vanilla seeds from the pods and stir them into the milk. Toss out the rice pulp and cinnamon bits. Then, blend the strained rice milk together with the chilled coconut milk, coconut cream, brown rice syrup, and rum until everything’s smooth and combined.

Step 3

Pour the mixture into your ice cream maker and follow the manufacturer’s instructions—usually about 15 to 20 minutes. Once it’s done, pop it in the freezer for a couple of hours to firm up before serving. Enjoy!