Rice Ice Cream

Serves 1
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Directions

  1. 1Add rice, sugar, and milk to a blender
  2. 2Add rice, sugar, and milk to a blender
  3. 3Add rice, sugar, and milk to a blender
  4. 4Blend the ingredients until smooth.
  5. 5Blend the ingredients until smooth.
  6. 6Blend the ingredients until smooth.
  7. 7Pour into 2 bowls.
  8. 8Pour into 2 bowls.
  9. 9Pour into 2 bowls.
  10. 10In one of the bowls, add melted chocolate and stir.
  11. 11In one of the bowls, add melted chocolate and stir.
  12. 12In one of the bowls, add melted chocolate and stir.
  13. 13In a separate bowl, add heavy cream and sugar and whisk until soft peaks form.
  14. 14In a separate bowl, add heavy cream and sugar and whisk until soft peaks form.
  15. 15In a separate bowl, add heavy cream and sugar and whisk until soft peaks form.
  16. 16Add the cream mixture to the rice mixture, and stir.
  17. 17Add the cream mixture to the rice mixture, and stir.
  18. 18Add the cream mixture to the rice mixture, and stir.
  19. 19Pour into a freezer container.
  20. 20Pour into a freezer container.
  21. 21Pour into a freezer container.
  22. 22Freeze for 4 hours.
  23. 23Freeze for 4 hours.
  24. 24Freeze for 4 hours.
  25. 25Freeze again for 4 hours.
  26. 26Freeze again for 4 hours.
  27. 27Freeze again for 4 hours.
  28. 28Pour the ice cream mixture into milk cartons, insert popsicle sticks and freeze.
  29. 29Pour the ice cream mixture into milk cartons, insert popsicle sticks and freeze.
  30. 30Pour the ice cream mixture into milk cartons, insert popsicle sticks and freeze.
  31. 31Pour the remaining mixture into ice cube trays and freeze.
  32. 32Pour the remaining mixture into ice cube trays and freeze.
  33. 33Pour the remaining mixture into ice cube trays and freeze.

Ingredients

  • 150 g cooked rice
  • 150 g cooked rice
  • 150 g cooked rice
  • 10 g sugar
  • 10 g sugar
  • 10 g sugar
  • 200 g milk
  • 200 g milk
  • 200 g milk
  • melted chocolate
  • melted chocolate
  • melted chocolate
  • 120 g heavy cream
  • 120 g heavy cream
  • 120 g heavy cream

Equipment

blenderspoonscupswhiskfreezer containerspopsicle sticksice cube traypiping bag

Tips

  • Milk carton is the most convenient mold for popsicles.
  • There is no need to mix the chocolate flavor too evenly, having a little texture is better.
  • Freeze for 4 hours, then freeze again for 4 hours for the perfect texture.
Rice Ice Cream | Clip Recipe