Ingredients
8
8 servings
- •1 (14 ounce) can full-fat coconut milk
- •½ cup unsweetened coconut cream
- •2 cups water
- •¾ cup long-grain rice
- •1 vanilla bean, split lengthwise
- •1 cinnamon stick, broken into pieces
- •½ cup brown rice syrup
- •2 tablespoons dark rum (Optional)
Instructions
- Place coconut milk and coconut cream in the refrigerator.
- Place water and rice in a blender. Blend until rice is coarsely ground. Pulse until rice is finely ground. Pour mixture into a jar or bowl. Add vanilla bean halves and cinnamon stick pieces. Cover and refrigerate, 8 hours to overnight.
- Strain rice 'milk' mixture through cheesecloth. Scrape vanilla seeds from the pod and add to the milk. Discard rice pulp and cinnamon stick pieces.
- Blend strained rice milk, coconut milk, coconut cream, brown rice syrup, and rum until well combined.
- Pour into an ice cream maker and freeze according to manufacturer's directions, 15 to 20 minutes. Freeze the mixture for 2 to 3 hours before serving.
Nutritional Facts
Per 8 servings
- Calories: 302
- Carbohydrate: 35g
- Fat: 16g
- Fiber: 1g
- Protein: 4g
- Sugar: 19g
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