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.
First up, you are going to have to make the Horchata. 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.
Dairy free, egg free, but very delicious vegan ice cream….imagine the possibilities with this one? You could use the new flavours of Brew Choc in the making of the Horchata…so many flavours, so little room for ice cream in my freezer!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 Batch Coconut Water and Brew Choc Horchata Recipe
- cacao nibs if desired! BUY
- toasted nuts of choice if desired
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 and nuts towards the end, or even extra cocoa if you wish.