Reduced Sugar Coconut Rice Pudding Ice Cream

Name: Reduced Sugar Coconut Rice Pudding Ice Cream
Prep time: 1460 min
Cook time: 20 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

Splenda

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

Published: 21-06-2019

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.

Energy

254.2

kcal

12.71%

Carbohydrate, by difference

14.5

4.83%

Protein

4.2

8.4%

Total lipid (fat)

19.9

30.62%

null

100

null

Provided by

Reduced Sugar Coconut Rice Pudding Ice Cream

Ingredients

Preparation

Nutritional information

Presentation

Tips

Reduced Sugar Coconut Rice Pudding Ice Cream

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter