Sticky Rice Ice Cream Base
I am often asked about egg free ice cream recipes. There are many advantages to using eggs in ice cream bases, that are discussed elsewhere in the course. But as I am always seeking for options, this egg free ice cream was a no brainer. You could use any milk or cream to cook this, almond, oat, etc. A lot of vegan ice creams are made using coconut milk or cream. If you wanted to get away from this flavour, then change it up. However, some people are allergic to nuts, so again, just use what suits your household.
Remember, vegan ice cream does tend to set VERY firmly. I have noticed the same thing in store-bought vegan ice cream so this is a common scenario. However with the addition of cacao butter, which has a similar consistency to chocolate, you will find it scoops pretty well straight from the freezer. You need to purchase a good quality cacao butter, some of them have been 'deodorised' which is a chemical process and not what you would really like to be eating.
You can let the ice cream sit in the fridge for 15-20 minutes before scooping it so that it has softened up a little if necessary.
This is the perfect base for any and all of the other flavours we have highlighted in the course. Just follow instructions! You have a whole world of ice cream tasting at the end of your scoop!
FLAVOUR PAIRINGS:
Crispy Fried Chilli Sugar Wontons
Fresh mango or other fresh fruits
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams Glutinous rice Recipe
- water for soaking rice
- 200 Grams raw sugar
- 500 Grams coconut cream (Kara) BUY
- 200 Grams water
- 1 Pandan Leaf tied into a knot
- OR 1 Tablespoons vanilla bean paste BUY
- 100 Grams cacao butter
Do
- 1
Place the glutinous rice into a small bowl and cover with water overnight. Drain just before you are ready to proceed with the recipe.
- 2
Place drained rice, sugar, coconut cream, water and pandan leaf into Thermomix bowl. Cook 60 min/90°C/speed 1. Cool slightly, remove pandan leaf.
- 3
Add cacao butter in pieces and blend 2 min/speed 8 until butter is combined and the texture is smooth. Cool completely in the fridge.
- 4
Prepare your churner as per manufacturers instructions. Churn the ice cream, store in freezer.
- 5
THERMOMIX method:
- 6
Cool mixture before freezing in a flat tray.
- 7
Break up frozen mixture into large chunks and place about half into Thermomix bowl. Chop 10 sec/speed 10 before adding the remaining frozen mix.
- 8
Blend 1 min/speed 10 with the aid of the spatula as needed.
- 9
Serve immediately or store well covered in the freezer.
- 10
This is amazing with crushed fresh berries, chocolate sauce, caramel sauce or all three. Follow the instructions for the inclusions you would like.
Served with
This recipe can be seen if you sign up for the related course. Join the course to get access!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
