Imagine a spoonful of silky-smooth, luscious ice cream, with a subtle sweetness and a rich, creamy texture—all without dairy! This Vegan Rice Ice Cream is made with rice milk and cooked rice, creating a surprisingly indulgent frozen treat that’s both light and satisfying. With just a few simple ingredients, you can whip up a batch of homemade, plant-based ice cream that’s perfect for any time of the year!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
✅ 1 ½ cups full-fat rice milk (or homemade rice milk)
✅ 1 cup cooked white rice (short or medium grain for extra creaminess)
✅ ½ cup coconut cream (for richness)
✅ ½ cup maple syrup or agave syrup
✅ 1 tsp pure vanilla extract
✅ ½ tsp cinnamon (optional, for warmth)
✅ Pinch of salt
Optional Flavor Enhancements
🍫 Chocolate Swirl – Stir in melted dark chocolate before freezing.
🍓 Berry Bliss – Blend in fresh strawberries or blueberries.
🥥 Toasted Coconut – Add shredded coconut for extra texture.
Instructions
Step 1: Blend the Ice Cream Base
1️⃣ In a blender, combine rice milk, cooked rice, coconut cream, maple syrup, vanilla, cinnamon (if using), and a pinch of salt.
2️⃣ Blend until completely smooth and creamy.
Step 2: Chill the Mixture
1️⃣ Transfer the mixture to a bowl or container and refrigerate for at least 2 hours, or until well chilled.
Step 3: Churn & Freeze
1️⃣ Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
2️⃣ Once thick and creamy, transfer to an airtight container and freeze for at least 4 hours until firm.
Step 4: Scoop & Enjoy!
- Let the ice cream sit at room temperature for 5 minutes before scooping for the perfect creamy texture.
- Serve in bowls, cones, or with your favorite toppings!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesTips for the Best Vegan Rice Ice Cream
🍦 No Ice Cream Maker? – Pour the blended mixture into a container, freeze, and stir every 30 minutes for the first 3 hours to break up ice crystals.
🌱 Make It Extra Creamy – Add an extra ¼ cup of coconut cream for a richer consistency.
🍯 Sweeten to Taste – Adjust the sweetness with more maple syrup if desired.
❄️ Storage – Keeps in the freezer for up to 2 weeks, but best enjoyed fresh!
This Vegan Rice Ice Cream is creamy, naturally sweet, and ultra-refreshing—a simple, plant-based dessert that will keep you coming back for more!