Frozen Rice Pudding Coconut Ice Cream Recipe
Enjoy two desserts in one with this sweet and delicious Frozen Coconut Rice Pudding Ice Cream recipe made with Success® Jasmine Rice.
Ingredients
- 1 bag Success® Jasmine Rice
- 2 cans (14 oz each) coconut milk
- 1 cup heavy cream
- 1 can (10 oz) sweetened condensed milk
- 2 tbsp lime juice
- 1 tsp coconut extract
- 1 tsp lime zest
- 1 tsp vanilla extract
- 1/3 cup shredded coconut, toasted
Instructions
This recipe proves that two desserts are better than one! Your whole family is sure to love this easy, no-churn rice pudding and ice cream combination.
Step 1
Prepare rice according to package directions, substituting coconut milk and heavy cream for water. Drain rice, reserving coconut milk mixture.
Step 2
Combine rice and reserved coconut milk mixture in a medium saucepan. Stir in sweetened condensed milk, lime juice, coconut extract, lime zest and vanilla extract. Set over medium heat and bring to a simmer. Cook for 3 to 5 minutes, or until thickened slightly. Let cool completely and refrigerate until chilled.
Step 3
Scrape into a loaf pan and freeze for 4 to 6 hours, or until firm. Let stand at room temperature until softened slightly. Scoop into bowls and serve with a sprinkle of toasted coconut.
Recipe Tip
Alternatively, freeze this dish in ice pop molds and roll in toasted coconut before serving.
Next Level Rice Pudding
We’re not sure who first decided to turn rice pudding into ice cream, but we’re sure glad they did! This decadent Frozen Coconut Rice Pudding Ice Cream recipe, made with Success® Jasmine Rice, lets you enjoy two of your favorite desserts in one. By combining the texture of rice pudding with the flavors of coconut, lime and vanilla, this recipe is a perfectly creamy, flavorful frozen treat. It’s certainly one of our favorites and we are sure it will be one of yours, too!
While making traditional ice cream can be tedious and time-consuming, this recipe is simple as 1-2-3. Literally, there are only 3 steps! The first step is to cook the rice using coconut milk instead of water. The second step is to combine the ingredients and let them simmer for several minutes, before cooling them down and refrigerating. The last step is to put the chilled mixture into a loaf pan and place it in the freezer for 4 to 6 hours. The most difficult part of this recipe is waiting the 4-6 hours for it to freeze and be ready to eat! When it finally is ready to serve, make sure to sprinkle each serving with a bit of toasted coconut for the perfect final touch. Bon appetit!
Other Recipe Inspiration
Check out this vegan meatloaf made with hearty mushrooms, Success® Brown Rice, and other delicious ingredients!
