Boozy Horchata Ice Cream Food

BOOZY HORCHATA ICE CREAM

Boozy Horchata Ice Cream image

Dairy-free, paleo, and low-carb options make this horchata ice cream even better than the beloved drink.

Provided by Angela Sackett Superhotmama

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes

Time 2h5m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups almond milk
3 cinnamon sticks
1 tablespoon coconut oil
1 (14 ounce) can full-fat coconut milk
¼ cup raw honey
¼ cup spiced rum
1 teaspoon vanilla extract

Steps:

Combine almond milk and cinnamon sticks in a medium heavy-bottomed saucepan. Simmer for 5 minutes. Cover, remove from heat, and add coconut oil. Allow to steep and cool for 30 minutes.
Remove lid and strain out cinnamon sticks. Whisk in coconut milk, honey, rum, and vanilla extract. Chill for 1 hour.
Pour into an ice cream maker and process according to manufacturer's instructions, about 20 minutes. Serve immediately for 'ice milk' consistency or freeze overnight until firm.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 17.7 g, Fat 17.1 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 14.3 g, Sodium 62.7 mg, Sugar 14.2 g

HOMEMADE HORCHATA NO-CHURN ICE CREAM RECIPE BY TASTY

Homemade Horchata No-Churn Ice Cream Recipe by Tasty image

What better way to beat the heat than with this easy, no-churn horchata ice cream? It's sweet and creamy with toasty notes from the rice and spices.

Provided by Aleya Zenieris

Categories Desserts

Time 2h40m

Yield 12 servings

Number Of Ingredients 6

Ingredients

2 cups whole milk
2 cups Homemade Horchata
1 can sweetened condensed milk
2 large egg yolks
whole cinnamon stick, for garnish - optional
ground cinnamon, for topping

Steps:

Prepare a shallow ice bath in a large bowl.
Add the milk and horchata to a large, high-walled skillet or saucepan over medium heat. Bring the mixture to a simmer, whisking constantly to make sure it does not burn. Add the sweetened condensed milk and whisk to combine. Reduce the heat to low.
Add the egg yolks to a medium bowl. While whisking constantly, slowly ladle the horchata mixture into the eggs to temper the yolks.
Slowly pour the egg mixture back into the pan and increase the heat to medium. Continue cooking, whisking constantly, until the mixture becomes thick and creamy, about 5 minutes.
Remove the pot from the heat and pour into a clean medium bowl. Place the bowl with the ice cream base in the ice bath, making sure the ice water doesn't get into the base, and stir until chilled completely, about 20 minutes. Transfer the base to an airtight container, cover, and freeze for at least 2 hours, up to 1 week.
Scoop and serve. Garnish with whole cinnamon sticks and sprinkle with ground cinnamon, if desired.
Enjoy!

Nutrition Facts : Calories 145 calories, Carbohydrate 19 grams, Fat 5 grams, Fiber 0 grams, Protein 5 grams, Sugar 19 grams

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