If you have been keeping up with my crazy life, you will know that I recently did the Mexican Fiesta classes in Melbourne and of course part of that class is the Horchata recipe.
But meanwhile, back in my kitchen….I have been having a little love affair with Natural Raw C coconut water of late and so this is another way to use it as well. I just love the fact you can purchase it online and get it right to your door. Especially at this time of year when we are all so frantic. It just makes life a little easier.
Anyhoo, back to the recipe at hand. First up, you are going to have to make the Horchata. (But you knew that right?) The end result of the ice cream is so smooth and truly creamy that you will be amazed. It is because of the nuts in the horchata. I for one am SOLD.
Dairy free, egg free, healthy ice cream….imagine the possibilities with this one? You could use the new flavours of Crio Bru in the making of the Horchata…say Maya with it's cayenne pepper, cinnamon and smooth vanilla, or Mojito, designed to be brewed hot but served cold, with spearmint and lime, or the eternal favourite, Mint, with natural organic peppermint tea infused throughout the rich chocolatey grounds. Did I convice you yet? So many flavours, so little time.
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Pour the made horchata into a flat tray and freeze.
Break into pieces and place about half of them into Thermomix bowl and chop 10 sec/speed 8.
Add remaining pieces and blend with the aid of the spatula 1 min/speed 10. You may need to stop the process a couple of times to make sure it is emulsifying properly.
Return to the freezer until ready to serve.
Alternatively you can churn this in your ice cream churner as long as the mix is cold. It will become lovely and creamy and like a soft serve. If you wish add in the cacao nibs towards the end, or even extra cocoa if you wish.