Just 5 ingredients, dairy-free, vegan, nut-free, and allergy-friendly, this Rice Ice Cream recipe is the perfect summer treat that everyone can enjoy! It's also a great way to use up leftover rice. This ice cream tastes exactly like classic vanilla ice cream and it's great to enjoy on its own or with birthday cake! Instructions include how to make it with or without an ice cream machine.
The other day I was speaking to Jess (who is a member of the It Doesn't Taste Like Chicken team), and she said how grocery stores near her used to carry rice-based vegan ice cream, but she could no longer find it and she missed it. So of course I immediately had to write up a recipe!
Not only is this recipe super allergy friendly (just depending on which plant-based milk and which vegan butter brand you use), but it is also easy to make with just 5 ingredients, and of course it's delicious!
My cashew vanilla ice cream recipe is extra-rich and reminds me of Häagen-Dazs, whereas this rice ice cream (or ricecream as I like to call it) is a bit lighter, a bit sweeter, and it tastes exactly like the kind of ice cream I would get as a kid, served alongside birthday cake! So yummy.
Common Questions:
What does rice ice cream taste like? It is sweet, creamy, and tastes of vanilla. You do not taste the rice in this recipe, it just adds body to the ice cream.
What is rice ice cream made of? Cooked rice, plant-based milk (such as oat milk or soy milk), sugar, vegan butter (for richness), and vanilla extract.
Can I add any other flavors to this ice cream? Absolutely! This is a great ice cream base, but feel free to add in additional flavors. Some ideas: cinnamon (for horchata-inspired), pumpkin spice, cookie dough, crumbled brownies, crumbled ginger molasses cookies, chocolate chips, nuts, granola, chopped fruit, or sprinkles. If using an ice cream machine, you can add in any of these flavors in the last 5 minutes of churning. If you are using another method, prepare the ice cream then stir in any add-ins last.
Can I make chocolate rice ice cream? Yes! Simply use chocolate plant-based milk instead of plain.
How to Make Rice Ice Cream:
To a blender add the rice, plant-based milk, sugar, vegan butter, and vanilla. Blend until completely smooth and creamy ensuring that the rice is completely broken down. If needed, you can let the rice mixture rest in the blender for 20 to 30 minutes so that the rice softens and becomes easier to blend. If you still find that the mixture is a bit grainy, pour it through cheesecloth or a fine mesh stainer to get any bits out, before adding it to your ice cream machine.
Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency.
If you do not have an ice cream maker, make the ice cream base as directed then follow the directions in this post: How to Make Ice Cream in a Blender.
Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. The ice cream can become quite firm when frozen overnight so if needed, let the ice cream sit out on the counter for 10 minutes before scooping. Store leftover ice cream in the freezer for up to two weeks.
Rice Ice Cream is...
- creamy, sweet, and so tasty
- nut-free, and allergy-friendly
- a great way to use up leftover rice!
More Vegan Ice Cream Recipes:
Pistachio Ice Cream
Strawberry Ice Cream
Cashew Vanilla Ice Cream
How to Make Ice Cream in a Blender
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Rice Ice Cream
Servings: (makes about 3 cups or 1 ½ pints)
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Ingredients
- 1 cup cooked white rice, (leftover rice works great)
- 2 cups plant-based milk, (such as oat or soy) plus more if needed
- 6 tablespoons white sugar
- ¼ cup vegan butter, melted (or preferred oil)
- 1 teaspoon vanilla extract
Instructions
- To a blender add the rice, plant-based milk, sugar, vegan butter, and vanilla. Blend until completely smooth and creamy ensuring that the rice is completely broken down. If needed, you can let the rice mixture rest in the blender for 20 to 30 minutes so that the rice softens and becomes easier to blend. If you still find that the mixture is a bit grainy, pour it through cheesecloth or a fine mesh stainer to get any bits out, before adding it to your ice cream machine.
- Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency.
- Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. The ice cream can become quite firm when frozen overnight so if needed, let the ice cream sit out on the counter for 10 minutes before scooping. Store leftover ice cream in the freezer for up to two weeks.
Notes
Nutrition
More vegan recipes you might enjoy:
TAH says
can I use coconut oil for the butter? Or would the way it solidifies be a problem?
Andrea says
Can I use rice milk for the milk?
Sam Turnbull says
Yes absolutely! Enjoy!
Chris says
Can you advise what I did wrong?
The flavour and consistency before going into the icecream maker were great and the flavour is still great but the fat has come out of emulsion making the consistency and appearance terrible
KB says
If you like rice cream with frozen chunks of plant butter, use this recipe. I was dubious about freezing melted margarine and turns out I was correct. I blended everything for a long time and everything was smooth before freezing. But now I have match-head chunks of “butter” in the dessert and all over the freezer paddle.
Jess @ It Doesn't Taste Like Chicken says
We're sorry to hear it didn't turn out for you! Did you try the ice cream maker method or blender method?
Claudia says
Should the plant based milk be the sweetened or unsweetened version? Thanks!
Jess @ IDTLC Support says
Both would work but unsweetened should give the best results.
Isabella Ames says
Your cookbooks are a staple in my kitchen!
Karen Kaczor Browning says
This is amazing ‼️
I used ripple milk
Consistency is spot on‼️
Needs more flavor
I will double the vanilla next time
Jess @ IDTLC Support says
Have fun experimenting!
Rochelle says
This was great! I made it with my 3 year old and he enjoyed adding the ingredients to the blender then watching it churn. I used the KitchenAid ice cream bowl attachment and it was ready in about 20 minutes. I served him a mini cone and it was 3-year-old approved. Also nice as a treat for mom after the kids are in bed. It has a nice ricey flavour, kind of like rice pudding, and is creamy. I like that it's not as decadent as store bought ice creams either.
Thanks for the great recipe!
Jess @ IDTLC Support says
Fun for the whole family! 3 year old approved is a very good review. 🙂
Marie says
Yeah Sam! I can tell this is going to be good and am going to make it and give it five stars ahead. I always have leftover rice. I know brown will just make the color a little less white but it will still taste and eat good. 🙂 I will use a whole cane sugar like Florida Crystals to make it more healthier than white sugar. The vegan products in the store are terrible and will not buy them. Thank you for all you do. Hugs!
Annemarie says
Rice Dream! I miss it too! Looking forward to trying this.
Ali says
This looks delicious! Do you think it would work with brown rice?
Donisia Williams says
This is what I’m wondering as well.
Sam Turnbull says
Yes, but it might be a bit more difficult to get smooth. You also might taste the rice flavor more.