Reduced Sugar Coconut Rice Pudding Ice Cream
The next time you need to bring dessert to a gathering, surprise everyone with this delicious homemade ice cream. This Reduced Sugar Coconut Rice Pudding Ice Cream recipe is a great option for a creamy homemade dessert sweetened with Splenda® Mascabado.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 cup rice
- 1 cup coconut water
- 1 cup coconut milk, sugar-free
- 1 stick cinnamon
- 2 tablespoons vanilla essence
- 1 cup shredded coconut
- 1/4 cups Splenda® muscovado
- 1 cup egg yolk, blanched
- 3 cups whipping cream
- shredded coconut, toasted, for decoration
Preparation
24h
20 mins
Low
- Pour the rice into a pot with coconut water, coconut milk, evaporated milk, cinnamon stick, vanilla extract, shredded coconut, and sweeten with Splenda® Mascabado.
- Cook until the rice is soft and the liquid is reduced by half, add the yolk and continue cooking until the mixture thickens. Remove and cool immediately.
- Whip the cream until it doubles in volume and forms peaks, gently fold in the previous mixture, pour into the coconuts, and freeze until it forms ice cream.
- Remove from the freezer and decorate with a bit of shredded coconut and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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