This frozen dessert is great for cooling down on a hot day. With just 20 minutes of prep time, it doesn't get much easier than this yummy dessert recipe.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
1 hr
1 hr 20 mins
5 cups


Ingredient Checklist


Instructions Checklist
  • For rice milk, in a blender combine 1 cup of the coconut milk and the cooked rice. Cover and blend 30 seconds. Strain through a nut-milk bag or sieve lined with a double layer of 100% cotton cheesecloth. Press on solids with a spoon, then squeeze gently to remove liquid. Discard solids. Chill rice milk and remaining coconut milk 1 hour.

  • In a large bowl whisk together rice milk, remaining coconut milk, and remaining ingredients.

  • Freeze mixture in a 4- to 5-qt. ice cream freezer according to manufacturer's directions. If desired, ripen at least 4 hours.

Rum-Raisin Ice "Cream"

In a small saucepan bring 1/4 cup each water and dark rum to boiling. Stir in 1/2 cup raisins; reduce heat. Simmer 5 minutes. Prepare Horchata-Coconut Ice "Cream" as directed, except stir raisin mixture into milk mixture before freezing.Nutrition analysis per serving: same as above except 297 calories, 3 g protein, 32 g carbohydrate, 27 g total sugar, 1% Vitamin C, 84 mg sodium


If desired, serve with a drizzle of Cajeta Syrup. R253611

Nutrition Facts

263 calories; fat 16g; saturated fat 12g; carbohydrates 26g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 22g; protein 2g; vitamin a 0.9IU; vitamin c 0.3mg; riboflavin 0.1mg; niacin equivalents 0.3mg; folate 7mcg; sodium 83mg; potassium 46mg; calcium 18mg; iron 1mg.