Rice pudding ice cream. Recipe


Although summer leaves us, I cannot resist continuing to have an ice cream from time to time, especially if it is also as delicious as this rice pudding ice cream that I present in this recipe. Very soft and with an intense aroma of cinnamon, it becomes a very refreshing option to finish any meal.

You can prepare this ice cream from leftover rice pudding, or with the express rice pudding recipe that I had already published some time ago.


For 4 people
  • Rice pudding 500 g
  • Invert sugar, 3 tablespoons
  • Liquid whipping cream 300 g
  • Egg white M 3
  • Sugar 150 g
  • Lemon juice, a few drops
  • Ground cinnamon to taste

How to make rice pudding ice cream

Difficulty: Easy
  • Total time 1 h 5 min
  • Elaboration 20 m
  • Cooking 45 m
  • Repose 4 h

We will start preparing the rice pudding from this recipe or with another that you like. Once made and tempered, we separate 500 grams and crush them with a blender, in this step we can crush them completely or leave part of the rice without crushing everything, depending on whether we like to find small grains in the ice cream. We reserve in the fridge until it is very cold.

In the glass of a blender we whip the cream until it forms peaks, and mix it gently with the rice pudding, also adding the invert sugar. Then we mount the whites to the point of snow with the lemon drops and gradually adding the sugar. We unite again gently with the previous mixture.

If we do not have a refrigerator, we pour it into an airtight container and freeze it, stirring every thirty minutes for three times until it freezes. If we have a machine, we will follow the manufacturer's instructions, keeping the ice cream for the time indicated.

With what to accompany the rice pudding ice cream

Rice pudding ice cream is appetizing at any time. Sprinkled with ground cinnamon it becomes a very fresh option as a dessert, much more so than the original original recipe that turns out to be more dense after a copious meal.

5 4 3 2 1 Thank you! 13 votes

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