dairy-free ice cream w/ black rice
A simple method to make dairy-free, yummy ice cream, packed with antioxidants and minerals, and with 5 ingredients only: black rice, coconut milk, salt, sugar and vanilla extract. And maybe most compelling, you won't need an ice cream maker. All you have to do is to nest your bowl with all ingredients over a larger bowl filled with ice, whisk and freeze.
1 cup cooked black rice
2 cups coconut milk
another 1/2 cup coconut milk to blend with the rice
1/2 cup sugar
1/2 tsp salt
1 tsp vanilla extract
1 mixing bowl (fit to freeze ice cream in the freezer)
1 larger bowl
1 hand mixer
1 cloth (to cover the bowl while mixing ice cream)
Place all ice in the larger bowl, toss the salt.
Nest the mixing bowl inside the larger bowl, so the ice will position itself around the mixing bowl (this does the trick to make ice cream without ice machine!).
In the mixing bowl, pour coconut milk and add sugar. Whisk for 10 minutes with a hand mixer at high speed. Add vanilla extract and salt, mix all together for another 2 minutes.
Now blend the rice with 1/2 cup of coconut milk in a blender until smooth (I prefer a very fine rice texture). Transfer this mixture to the mixing bowl and whirl all at high speed for another 5 minutes.
Place in a bowl and cover with plastic. Freeze for an hour in the freezer.
Fluff the ice cream with a fork to loosen it, you’ll notice that the texture turns more smooth. Again, cover with plastic and freeze in the freezer for minimum 4 hours up to an overnight.
Homemade ice cream freezes firmly, so let the ice cream soften at room temperature for 10 to 15 minutes or until soft enough.
SCOOP AND ENJOY!