Rice Milk Vanilla Ice Cream

  • 2x 200mls Isola Bio Rice cream
  • 250mls rice milk
  • 2tbsp vanilla extract
  • 2tbsp white sugar
  • 1/4tsp salt

I used the Magimix Le Glacier ice cream maker for this recipe. You can make it without an ice cream maker and hand churn it, but this is much easier!

  1. Pour the rice cream and rice milk into a jug and mix well. (I have used both plain milk and the vanilla milk – the children much preferred the flavour with the vanilla milk, but it depends on just how much you like vanilla!) img_13411
  2. Switch on the ice cream make and slowly add the milk and cream mixture to the bowl of the ice cream maker img_13441
  3. Add the sugar, salt and vanilla extract img_13391
  4. Leave the ice cream maker to churn the mixture for at least 30 minutes
  5. The mixture should have thickened, but if not enough, leave the ice-cream maker running for another 10 minutes or so img_13421
  6. When you’re happy with the consistency, scoop into a Tupperware container and freeze until needed
  7. Serve and enjoy! 16830691_10154166034751123_1184328170820370385_n

Adapted from a recipe on mydishisbomb.com

Advertisements