The Ultimate Horchata Ice Cream Recipe You’ll Adore (Simple & Creamy!)

Your Creamy, Dreamy Horchata Adventure Awaits!

Ever wished you could bottle that comforting, cinnamon-kissed magic of horchata and turn it into the ultimate summer (or let’s be real, anytime) treat? Well, my friend, you have stumbled upon something truly special today! I remember my first sip of authentic horchata like it was yesterday – that perfectly balanced sweetness, the hint of spice, and the creamy texture. It was love at first taste, and it immediately sparked an idea: this has to become an ice cream.

Get ready to fall head-over-heels for this homemade Horchata Ice Cream – it’s surprisingly simple to whip up and a total game-changer for your dessert repertoire! We’re not just making any ice cream today; we’re crafting an experience. Think of the richest, most luscious ice cream, beautifully infused with the warm, inviting spices of traditional horchata. Trust me, once you try this, your freezer will never feel complete without a batch. Why should you care? Because this Horchata Ice Cream recipe is your ticket to becoming a dessert legend among your friends and family! Sources

What Exactly IS Horchata Ice Cream, Anyway?

So, you’ve heard the buzz, or maybe you’re a long-time horchata fanatic, but what is Horchata Ice Cream when it comes right down to it? Think of that wonderfully refreshing, sweet, and spiced drink – traditional horchata – and now imagine it transformed into a rich, decadent, frozen dessert. That, my friend, is the magic we’re talking about! It takes all the signature elements of the beloved beverage, primarily its creamy rice milk base and warming cinnamon notes, and churns them into a scoopable, spoonable delight.

Imagine the creamiest, dreamiest ice cream infused with the warm, comforting spices of your favorite horchata, often with a whisper of vanilla to round it all out. It’s a unique flavor experience that stands out from your typical chocolate or strawberry. This isn’t just a novelty; it’s a genuinely sophisticated and incredibly satisfying treat that offers a delightful twist on a classic. If you love horchata, or if you’re simply adventurous with your desserts, this Horchata Ice Cream is an absolute must-try!

The Unforgettable Flavor of Horchata: What to Expect

“What flavor is horchata?” At its heart, horchata boasts a beautifully creamy and subtly sweet profile, primarily derived from rice (which we use in this recipe! ) that has been soaked and blended. The real star of the show, however, is the generous warmth of cinnamon , which infuses the drink with its iconic, comforting spice. Some horchata recipes might include vanilla or other nuts, but the essence is that delightful dance between creamy, sweet, and spiced.

Transforming this into Horchata Ice Cream takes those beloved notes to a whole new level of deliciousness. The freezing process seems to concentrate these flavors, making the cinnamon more pronounced and the creamy rice base even more luxurious. It’s a far cry from your average vanilla or chocolate; this ice cream offers a sophisticated, aromatic experience that is both unique and incredibly inviting. Prepare for a flavor that is both familiar in its comforting spice and excitingly new in its frozen form.

Gather Your Treasures: Horchata Ice Cream Ingredients

You know, I always say that the secret to any truly spectacular dish often lies in the quality of its components. For our Horchata Ice Cream, using fresh, good-quality ingredients will really let those signature flavors sing. Don’t worry, there’s nothing too outlandish here, just a lineup of items that work together beautifully.

Here’s what you’ll need to embark on this delicious journey:

• ⅓ cup (65 g) uncooked medium or long grain white rice
• 1½ cups (350 ml) whole milk
• 2 cinnamon sticks (3 inches each), plus an extra one for grating over the finished ice cream (optional)
• 4 large egg yolks
• ½ cup (100 g) sugar
• ¼ teaspoon ground cinnamon
• A pinch of salt
• 1¼ cup (300 ml) heavy cream

The uncooked white rice is absolutely crucial as it forms the authentic base flavor of our horchata infusion – it’s what gives it that classic, subtly sweet and nutty character. We use whole milk and heavy cream for that luxurious, creamy texture that makes ice cream so irresistible. Those cinnamon sticks? They are the heart of the warm spice, infusing the milk with deep, aromatic notes, much more effectively than ground cinnamon alone for this step. And of course, egg yolks help to create a rich, custardy base that results in incredibly smooth and scoopable ice cream. Sources

The Ultimate Horchata Ice Cream Recipe You’ll Adore (Simple & Creamy!)

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• Author: Hilary PARKER
• Total Time: 4 hours 30 minutes
• Yield: 6 servings 1x

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Description

Indulge in a scoop of creamy, dreamy homemade Horchata Ice Cream! This recipe captures the authentic flavors of classic horchata, with warm cinnamon and a hint of vanilla infused into a rich, smooth custard base. Surprisingly simple to make and utterly delicious

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Ingredients

Scale 1x2x3x

For the Infused Base:

• ⅓ cup (65 g) uncooked medium or long grain white rice
• 1½ cups (350 ml) whole milk
• 2 cinnamon sticks (3 inches each)

For the Ice Cream:

 

• 4 large egg yolks
• ½ cup (100 g) sugar
• ¼ teaspoon ground cinnamon
• Pinch of salt
• 1¼ cup (300 ml) heavy cream
• Extra cinnamon stick for grating over finished ice cream (optional)

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Instructions

Toast & Infuse: In a dry, medium saucepan, toast the rice and cinnamon sticks over medium-low heat until the rice becomes fragrant and barely golden, about 2-4 minutes. Remove from heat and carefully pour in the milk (it will bubble furiously!). Return to medium-low heat until the milk is hot and steamy, stirring occasionally. Remove from heat, cover, and steep for 20 minutes to develop those incredible horchata flavors.

② Strain & Prepare: Strain the infused milk through a mesh strainer into a bowl, discarding the rice and cinnamon sticks. You should have about 1⅓ cups of beautifully aromatic milk. Meanwhile, pour the cold heavy cream into a metal bowl, set a fine mesh strainer over the top, and prepare an ice water bath with the bowl nestled inside.

③ Create the Custard Base: Whisk together egg yolks, sugar, ground cinnamon, and salt in a medium bowl until smooth. Slowly pour the warm infused milk into the egg mixture, whisking constantly to prevent curdling. Pour this mixture back into the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon until it thickens and reaches 165-170°F (74-77°C).

④ Cool & Chill: Immediately strain the hot custard into the cold cream, stirring to combine. Stir occasionally as it cools, then refrigerate the ice cream base for at least 4 hours or up to 2 days – patience is key for the creamiest results!

⑤ Churn & Freeze: Churn the thoroughly chilled base in your ice cream maker according to manufacturer instructions until it reaches the consistency of a very thick milkshake. Transfer to an airtight container and freeze until firm enough to scoop, about 2-3 hours. Serve with a delicate grating of fresh cinnamon stick on top for an extra aromatic touch.

Notes

Don’t skip the toasting step! Toasting the rice and cinnamon sticks in a dry pan before adding the milk creates a deeper, more authentic horchata flavor that sets this ice cream apart from ordinary cinnamon ice cream. The nutty, toasted notes are what make this taste like liquid horchata in frozen form!

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Homemade Ice Cream Maker
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 1 serving
• Calories: 303Kcal
• Sugar: 18g
• Sodium: 43mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 8g
• Carbohydrates: 28g
• Protein: 4g

Let’s Make Magic: Your Step-by-Step Horchata Ice Cream Guide

Alright, now we get to the truly exciting part! So, tie on your apron, because we’re about to create something wonderfully magical in the kitchen! This is where we transform those lovely ingredients into the most amazing Horchata Ice Cream.

Before we dive in, here’s a quick rundown of what to expect time-wise. You’ll need about 30 minutes for prep, then the mixture needs to chill for at least 4 hours (this is crucial, so no cheating!), bringing your total active and chilling time to about 4 hours and 30 minutes. This recipe will yield about 6 servings (3 cups) of pure joy.

Phase 1: Infusing the Milk – The Flavor Foundation

This first phase is all about coaxing those beautiful horchata flavors from the rice and cinnamon.

1. First up, take your uncooked rice and one of those lovely cinnamon sticks and pop them into a dry, medium saucepan. You’re going to toast them gently over medium-low heat. Keep a close eye on them and stir a bit; you’re looking for the rice to become wonderfully fragrant and just barely golden. This should take about 2-4 minutes. My tip here? Don’t walk away during toasting – fragrant and barely golden is the sweet spot! You don’t want anything burning.
2. Once toasted, remove the saucepan from the heat. Now, carefully pour in your whole milk. Be ready, it will likely bubble up quite furiously when it first hits that hot pan, so pour slowly and stand back a little.
3. Return the pan to medium-low heat and warm the milk until it’s hot and steamy, giving it an occasional stir to prevent sticking.
4. When it’s nice and steamy, remove it from the heat again, cover the saucepan, and let it steep for a good 20 minutes. This is where the rice and cinnamon really impart their deliciousness into the milk.
5. After steeping, strain the infused milk through a fine mesh strainer into a bowl. You want to reserve that precious hot milk! You should have about 1 ⅓ cups of it. If your rice got a bit too thirsty and drank more than its fair share of milk, just top it up with a little more milk to reach that 1 ⅓ cup mark. No judgment here, rice gets parched too! The rice and cinnamon stick have now imparted their wonderful flavors, so you won’t need them anymore.

Phase 2: Crafting the Luscious Ice Cream Base

Now we build the rich, creamy custard that forms the body of our Horchata Ice Cream.

1. Let’s get an ice bath ready. Pour your cold heavy cream into a metal bowl. Next, position your fine mesh strainer over this bowl. You’ll also want to create an ice water bath—simply a larger bowl filled with ice and a touch of water—and then nestle the bowl with the cream into it. This setup will help cool our custard down quickly later.
2. While your milk is still warm (or gently reheat it if it has cooled too much from the previous steeping), whisk together the egg yolks, sugar, ground cinnamon, and that pinch of salt in a separate medium bowl until they’re nicely combined.
3. This next step is crucial for smooth ice cream: tempering the eggs. Now, very gradually—and taking your time is key here—introduce a small stream of the warm infused milk to your egg yolk mixture, ensuring you whisk continuously as you pour. This gently raises the temperature of the yolks without scrambling them.
4. After you have incorporated about half of the milk into the yolks, go ahead and transfer this gently warmed egg mixture back into the saucepan to join the rest of the infused milk. Next, you will gently cook this concoction on a medium-low heat setting, making sure to stir it non-stop with either a wooden spoon or a heatproof silicone spatula to ensure it doesn’t catch. You need to keep it moving to prevent sticking and ensure even cooking. Continue stirring until the mixture just starts to thicken on the bottom of the pan and coats the back of your spoon, or if you have an instant-read thermometer, until it reaches 165-170ºF (that’s about 74-77ºC). Patience, grasshopper! Low and slow is key to a silky custard without scrambled eggs.
5. As soon as it’s thickened, immediately strain the hot custard mixture through the fine mesh strainer you placed earlier, right into the cold heavy cream that’s chilling in the ice bath. Stir everything together to combine. Give it an occasional stir as it sits in the ice bath until the mixture is cold.
6. Once cooled, cover the bowl and refrigerate the ice cream base for at least 4 hours, or even better, up to 2 days. Why the long chill, you ask? This step is super important! It allows the flavors to meld and deepen further, and a thoroughly chilled base churns much more effectively, resulting in a creamier, less icy Horchata Ice Cream.

Phase 3: The Churning Transformation – From Liquid to Luscious

This is the final frontier before ice cream nirvana!

1. When your ice cream base has chilled completely and feels perfectly cold to the touch, you’re ready for the churning stage. For this, you’ll want to operate your ice cream maker precisely as outlined in the guidelines provided by its manufacturer. I absolutely love using my ice cream maker attachment for my stand mixer; it makes things so easy! Churn until the ice cream reaches the consistency of a very thick milkshake or soft-serve ice cream.
2. Carefully scrape the churned Horchata Ice Cream into a freezer-safe container (a loaf pan, or a dedicated ice cream container works great) and freeze until it’s firm enough to scoop, which usually takes about 2-3 hours. It can be stored for up to several weeks, but let’s be honest, will it really last that long?
3. When you’re ready to serve, you can grate a little extra cinnamon stick over the top for a beautiful presentation and an extra pop of fresh spice, if you desire.

And there you have it! Your very own, incredibly delicious homemade Horchata Ice Cream!

Pro Tips, Fun Variations & Perfect Pairings for Your Horchata Ice Cream

I’ve made this Horchata Ice Cream more times than I can count, and along the way, I’ve picked up a few tricks and ideas that I’m excited to share with you!

A. My Go-To Tips for Success:

• Don’t skip toasting the rice! I know it seems like a small step, but it genuinely makes a huge difference in deepening that authentic horchata flavor.
• Always taste your infused milk before you move on to making the custard. While I recommend sticking to the recipe the first time, you might eventually want to slightly adjust the sweetness or cinnamon.
• I can’t stress this enough: ensure your ice cream base is THOROUGHLY chilled before churning. Seriously, don’t rush this part! A super cold base is your best friend for creamy results.

B. Creative Twists & Variations:

• Ever wondered how a dash of spice can transform your dish? If you’re feeling adventurous, try adding a tiny pinch of nutmeg or cardamom along with the cinnamon during the milk infusion. It adds a lovely warmth!
• Feeling a bit nutty? After churning, before the final freeze, fold in a swirl of decadent dulce de leche or some toasted slivered almonds. Oh, the textures!
• For a boozy kick (for the adults, of course!), a tablespoon of rum added to the custard base before chilling can be a delightful addition.
• Want a vegan Horchata Ice Cream? While this particular recipe relies on dairy and eggs for its richness, you could definitely explore creating a horchata infusion and incorporating it into your favorite coconut milk or cashew-based vegan ice cream recipe. It would take some experimenting, but imagine the possibilities!

C. Perfect Pairings (Answering “What goes with horchata ice cream?”):

This Horchata Ice Cream is truly amazing all on its own, but what goes with it to make each spoonful even more special? I have some thoughts!

• Serve it alongside warm, cinnamon-sugar churros for dipping. Honestly, this is a match made in dessert heaven.
• A generous scoop next to a gooey, warm brownie or a moist slice of Tres Leches cake creates an unbelievable contrast of temperatures and flavors.
• For a bit of crunch, crumble some Mexican wedding cookies (polvorones) or biscochitos on top. The nutty, buttery notes are a perfect complement.
• You could even get fancy and use it to make an epic ice cream sandwich with some lightly spiced snickerdoodle cookies!

I hope these ideas inspire you to experiment and have even more fun with your homemade Horchata Ice Cream!

The Burning Question: Is Horchata Ice Cream Healthy or Unhealthy?

Alright, let’s be real for a moment. When we’re talking about ice cream, even a homemade wonder like this Horchata Ice Cream, we’re generally venturing into the territory of “glorious indulgence” rather than “health food.” And you know what? That’s perfectly okay! Life is all about balance, and enjoying a treat you’ve lovingly made is one of its sweet pleasures.

To give you a clearer picture, a serving of this Horchata Ice Cream (remember, the recipe makes about 6 servings) contains approximately:

• Calories: 303kcal
• Sugar: 18g
• Fat: 19g

So, while it’s packed with deliciousness from whole ingredients like milk, rice, and eggs, it’s definitely a treat to be savored in moderation. I always think that when you make something from scratch, you have the advantage of knowing exactly what goes into it – no mysterious additives or preservatives. You can simply appreciate it for the delightful, special-occasion dessert that it is, enjoying each spoonful mindfully as part of a balanced and happy lifestyle!

Ready to Wow Your Tastebuds? Let’s Recap!

So there you have it – the path to crafting the most incredible homemade Horchata Ice Cream right in your own kitchen! We’ve walked through toasting the rice and cinnamon, creating a luscious custard base, and churning it into pure, spiced perfection. It’s a delightful adventure in flavor that I know you’re going to love.

Are you ready to give it a whirl? I wholeheartedly promise you, the experience of making and tasting this unique ice cream is worth every single second. I’d absolutely love to hear how your Horchata Ice Cream turns out and any fun twists you might have added along the way! Please drop a comment below to share your experience or any tips you discovered.

Happy churning, my friend, and may your scoops always be generous!

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Your Horchata Ice Cream Questions, Answered! (FAQ)

Here are a few things people often ask: