With only 5 ingredients, dairy-free, vegan, nut-free and allergy-friendly, this rice ice cream recipe is the perfect summer treat that everyone can enjoy! This is a great way to use up leftover rice. This ice cream tastes just like classic vanilla ice cream and is great enjoyed on its own or with birthday cake! Instructions include how to make it with or without an ice cream machine.
The other day I was talking to Jess (who doesn’t taste like chicken Tim) and she mentioned how her neighborhood grocery store used to carry rice-based vegan ice cream, but she can’t find it anymore and she misses it. So of course I had to write a recipe immediately!
Not only is this recipe super allergy friendly (just depends on which plant-based milk and which vegan butter you use), but it’s easy to make with just 5 ingredients, and of course, it’s delicious!
My cashew vanilla ice cream recipe is extra rich and reminds me of Häagen-Dazs, whereas this rice ice cream (or rice cream as I like to call it) is a little lighter, a little sweeter, and tastes exactly the same. The ice cream I used to get as a kid, served with birthday cake! A lot of fun.
Common Questions:
How does rice ice cream taste? It is sweet, creamy and vanilla flavored. You won’t taste the rice in this recipe, it just adds body to the ice cream.
What is rice ice cream made of? Cooked rice, plant-based milk (such as oat milk or soy milk), sugar, vegan butter (for richness), and vanilla extract.
Can I add any other flavors to this ice cream? Absolutely! This is a great ice cream base, but feel free to add additional flavors. Some ideas: cinnamon (for horchata-inspired), pumpkin spice, cookie dough, crumbled brownies, ginger molasses cookies, chocolate chips, nuts, granola, chopped fruit or sprinkles. If using an ice cream machine, you can add any of these flavors during the last 5 minutes of churning. If you use another method, make the ice cream then stir in any add-ins at the end.
Can I make chocolate rice ice cream? Yes! Use plant-based milk chocolate instead of plain.
How to make Rice Ice Cream:
Add rice, plant-based milk, sugar, vegan butter and vanilla to a blender. Blend until completely smooth and creamy so that the rice is completely broken down. If needed, you can leave the rice mixture in the blender for 20 to 30 minutes to soften the rice and make it easier to blend. If you still find that the mixture is a bit grainy, strain it through cheesecloth or a fine mesh strainer before adding it to your ice cream machine.
Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency.
if If you don’t have an ice cream maker, make the ice cream base as directed then follow the instructions in this post: How to Make Ice Cream in a Blender
Enjoy immediately, or for a firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Ice cream can become quite hard if frozen overnight so if necessary, let the ice cream sit on the counter for 10 minutes before scooping. Refrigerate leftover ice cream for up to two weeks.
Rice ice cream is…
- Creamy, sweet, and so delicious
- Nut-free, and allergy-friendly
- A great way to use up leftover rice!
More Vegan Ice Cream Recipes:
Pistachio ice cream
Strawberry ice cream
Cashew Vanilla Ice Cream
How to Make Ice Cream in a Blender
If you try this recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Hungry!
Sam Turnbull
Rice ice cream
With only 5 ingredients, dairy-free, vegan, nut-free and allergy-friendly, this rice ice cream recipe is the perfect summer treat that everyone can enjoy! This is a great way to use up leftover rice. This ice cream tastes just like classic vanilla ice cream and is great enjoyed on its own or with birthday cake! See notes for how to make it with or without an ice cream machine and flavor add-in options!
Serving: (Makes about 3 cups or 1 ½ pints)
material
- 1 the cup Cooked white rice, (Leftover rice works great)
- 2 the cup Plant-based milk, (eg oat or soy) plus more if needed
- 6 table spoon white sugar
- ¼ the cup Vegetarian butter, ghee (or oil of choice)
- 1 teaspoon Vanilla extract
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instructions
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Add rice, plant-based milk, sugar, vegan butter and vanilla to a blender. Blend until completely smooth and creamy so that the rice is completely broken down. If needed, you can leave the rice mixture in the blender for 20 to 30 minutes to soften the rice and make it easier to blend. If you still find that the mixture is a bit grainy, strain it through cheesecloth or a fine mesh strainer before adding it to your ice cream machine.
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Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for a firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Ice cream can become quite hard if frozen overnight so if necessary, let the ice cream sit on the counter for 10 minutes before scooping. Refrigerate leftover ice cream for up to two weeks.
Comment
Ninja Creamy Tricks: Divide ingredients evenly between two Ninja Creamy pints. Freeze overnight. Use the lightest ice cream setting.
Vegan butter: Ice cream is creamy due to its high fat content. Since rice and most plant-based milks are fairly low in fat, adding some fat is important. I like to use vegan butter because it adds a rich flavor. You can substitute with your preferred oil if you wish. For oil-free, you can omit the oil, but I recommend using a high-fat plant-based milk (like canned coconut milk), otherwise, your ice cream will be icy (and not creamy).
Flavor Add-In Ideas: cinnamon (for horchata-inspired), pumpkin spice, cookie dough, crumbled brownies, Crumbled ginger molasses cookies, chocolate chips, nuts, granola, chopped fruit, or sprinkles. If using an ice cream machine, you can add any of these flavors during the last 5 minutes of churning. If you use another method, make the ice cream then stir in any add-ins at the end.
Chocolate Rice Ice Cream: To make chocolate ice cream, use plant-based milk chocolate instead of plain.
nutrition
Worship: 1 Servings (recipe makes 6 servings) | Calories: 173kcal | Sugars: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fats: 3g | Monounsaturated fats: 3g | Trans fats: 0.04g | Sodium: 101mg | Potassium: 124mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 669IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 0.4mg