Spanish · Dessert
Cinnamon Rice Pudding Ice Cream
A no-churn ice cream built from Spain's arroz con leche, where cinnamon-and-lemon-scented rice pudding is folded through whipped cream and condensed milk so the rice pudding's exact flavour freezes into a soft, scoopable dessert.
$1
20 minsPrep
10 minsCook
350 minsTotal
MediumLevel
Nutrition per serving
276Calories
3.9gProtein
18.6gFat
23.1gCarbs
16.9gSugar
0.9gFiber
56mgSodium
56mgChol
11.4gSat Fat
173mgPotassium
139mgCalcium
0.4mgIron
0.3mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Simmer the cooked rice with the whole milk, ground cinnamon, and lemon zest over low heat for 8-10 minutes, stirring often, until the milk reduces and thickens slightly around the rice, like a quick arroz con leche base.
2
Remove from heat, stir in the vanilla extract and condensed milk, then cool completely in the fridge for at least 20 minutes, stirring once or twice so it doesn't skin over.
3
In a separate bowl, whip the heavy cream to soft peaks using a hand-mixer.
4
Fold the cooled rice-milk mixture gently into the whipped cream in three additions, keeping as much air in the mixture as possible.
5
Spoon into a small freezer-safe tub, smooth the top, and freeze for at least 5 hours or until firm, covering once solid.
6
Scoop into two bowls, dust the tops with the reserved ground cinnamon, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g cooked soft, cooled white rice cooked
- 1.4 oz40g simmered with rice and cinnamon, reduced whole milk
- 1.9 oz55g condensed milk
- 2.3 oz65g whipped to soft peaks heavy cream
- 0.1 oz2g cinnamon ground
- 0.1 oz2g zested lemon
- 0.1 oz2g vanilla extract
- 0 oz1g dusted on top cinnamon ground
