Two desserts are better than one with this easy, no-churn rice pudding ice cream combination.
Prepare rice according to package directions, substituting coconut milk and cream for water. Drain rice, reserving coconut milk mixture.
In saucepan, combine rice and reserved coconut milk mixture. Stir in sweetened condensed milk, lime zest, lime juice, vanilla and coconut extract. Set over medium heat; bring to simmer. Cook for 3 to 5 minutes or until thickened slightly. Let cool completely and refrigerate until chilled.
Scrape into loaf pan; freeze for 4 to 6 hours or until firm. Let stand at room temperature until softened slightly. Scoop into bowls and serve with sprinkle of toasted coconut.
Alternatively, freeze in ice pop molds and roll in toasted coconut before serving.
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 rice pudding texture with the flavors of coconut, lime, and vanilla for a perfectly creamy 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, then cooling and refrigerating. The last step is to put chilled mixture into loaf pan and placing 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 apetit!