I’m on a roll! Making new ice cream recipes is one of my latest hobbies it seems. I just have sooo many ideas. So I just let them keep coming 😉
Here is my latest creation: a super light vanilla ice cream that contains rice. Yes, that’s right! I had this leftover rice from dinner (one of my many talents is to cook too much rice and too much pasta). And I thought: how would that be in ice cream?
Turns out, it is pretty damn delicious! It adds a light and fluffy texture to it that I haven’t had before. But don’t worry, you can make this recipe without rice as well.
This recipe works with and without an ice cream maker. You will need a high-speed blender though.
For approx. 1 liter you’ll need:
1 can (400ml) coconut milk
1 cup (140g) dates, pitted and diced
1 cup (160g) cooked rice
1 1/2 cup water
2 teaspoon vanilla paste or vanilla essence
1/3 teaspoon salt
For the salted caramel:
1/4 cup raisins
1/4 cup dates, pitted and diced
1 dried fig
1/2 to 3/4 cup water (depending on how liquidy you like it)
1/3 teaspoon salt
With ice cream maker:
1. For the ice cream, blend all ingredients to a fine cream.
2. Pour into ice cream maker and churn until firm enough. If you like it firmer, scoop the ice cream into a container and pop it into the freezer for an hour or so.
3. For the salted caramel, blend all ingredients to a fine cream. I like it more watery and use 3/4 cup water. You might want to start with a little less water and adapt it to your liking.
Without ice cream maker
1. For the ice cream, blend all ingredients to a fine cream. Pour into a freezer-safe container (or containers) until it is about one inch thick. Place in freezer until solid.
2. Once they are solid, pop the frozen vanilla slabs onto a chopping board (it might help to turn the container upside down and let some warm water run down). Cut the slab(s) into cubes.
3. Place the cubes into a high-speed blender and pulse a few times. Then, with the help of the temper, blend the chunks to ice cream, pushing them into the blades.
4. You can either serve it immediately or place it in a container in the freezer to firm up a little more. If you leave it in the freezer for longer, it’s best to take it out approx. 20 minutes before serving.
5. For the salted caramel, blend all ingredients to a fine cream. I like it more watery and use 3/4 cup water. You might want to start with a little less water and adapt it to your liking.
…and if you have any questions or comments, I’d love to hear from you 😉