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


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; 16 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 83 mg sodium. 46 mg potassium; 26 g carbohydrates; 1 g fiber; 22 g sugar; 2 g protein; 0 g trans fatty acid; 1 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 0 mcg vitamin b12; 18 mg calcium; 1 mg iron;