Cinnamon Rice Dream Ice Cream

Course : Ice Cream
Serves: 6
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1 quart rice dream -- (any flavor desired)
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons brown rice syrup
2 tablespoons maple syrup
1/2 cup fresh fruit slices
6 pinches ground cinnamon

Preparation / Directions:

Start with all custard ingredients as cold as possible. Blend all custard ingredients until well integrated, smooth, and frothy (at least 3 minutes). Freeze in an ice cream maker as directed (about 30 minutes). If you do not have an ice cream maker, pour into a large rectangular pan, freeze until solid (but not hard) and blend again. Freeze in a regular bowl. Remove from freezer about 30 minutes before serving. Garnish individual servings. Makes about 4 cups. VARIATIONS: - - Use soy milk in place of rice milk - taste after mixing to see if more sweetener is needed since soy milks are generally not as sweet as rice milks. Remember, when frozen, it will not taste as sweet. - - User various flavorings in place of or in combination with the vanilla extract, such as other extracts, liqueurs, juices, syrups, fruit, cocoa, or carob. - - Add toasted chopped nuts while in the ice cream maker to make a chunky style ice cream. - - For a richer ice cream, add 1 to 4 tablespoons of canola oil and 1/2 teaspoon of lecithin. - - As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, etc) can be used, and in varying amounts depending on your tastes.


Nutritional Information:

20 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 1mg Sodium

1 Kitchen's say:
  (5 3/4 Stars!)
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