Plant-Based Horchata Frozen Dessert

A refreshing frozen treat combines the creamy, cinnamon-infused flavors of traditional horchata with a plant-based twist. Perfect for a cool, dairy-free dessert that’s both satisfying and easy to make at home.

Cooking Advice

Soak the rice thoroughly to get a smooth and creamy texture.
Use a high-speed blender for the best consistency.
Chill the mixture before freezing to help it set better.

Ingredients 0/8

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)

Why This Recipe Is A Favorite

This dessert is creamy and refreshing without any dairy. It combines the warm spices of cinnamon with the natural sweetness of plant-based milk. It’s perfect for a cool treat that feels indulgent but is made from wholesome ingredients.

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!

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Serving Tips

Serve this dessert with a sprinkle of cinnamon or toasted nuts on top for added crunch. It pairs well with fresh fruit like mango or berries. Enjoy it in small bowls for a light and satisfying finish to any meal.

Storage Instructions

Keep leftovers in an airtight container in the freezer. Let it thaw for a few minutes before scooping to soften. Consume within one week for the best flavor and texture.

Frequently Asked Questions

Can I use regular milk instead of coconut milk?

You can, but it will change the flavor and texture. Coconut milk adds creaminess and a subtle tropical taste.

How do I store leftovers?

Keep leftovers in an airtight container in the freezer for up to one week. Let it soften slightly before serving.

What can I use instead of brown rice syrup?

Maple syrup or agave nectar are good alternatives and will keep the dessert plant-based.

Is the rum necessary?

No, the rum is optional and can be omitted without affecting the overall texture.

Can I skip soaking the rice overnight?

Soaking is important to soften the rice and develop flavor, so it’s best to soak for at least 8 hours.

How do I make this without an ice cream maker?

Freeze the mixture in a shallow container and stir every 30 minutes until it’s firm and creamy.

Can I use other types of rice?

Long-grain rice works best for this recipe, but you can experiment with other types; texture may vary.

Why do I need to strain the rice mixture?

Straining removes rice pulp and cinnamon bits, resulting in a smooth, creamy dessert.