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

Recipe Summary test

prep:
10 mins
cook:
5 mins
additional:
1 hr 50 mins
total:
2 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Substitute cashew milk for the almond milk if preferred.

For a low-carb version, use powdered stevia or xylitol. I recommend using a stick blender to fully combine coconut milk with the powdered sweetener before adding steeped cinnamon mixture.

The coconut oil and rum both help keep ice cream from becoming rock solid; if frozen, let soften until scoopable, about 10 minutes.

Nutrition Facts

241 calories; protein 1.8g; carbohydrates 17.7g; fat 17.1g; sodium 62.7mg. Full Nutrition
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