After the rice ice cream recipe I posted some time ago, today I’m coming back to this delicious topic with a new ice cream recipe for you: a rich, dense, egg-free and gluten free chocolate ice cream!
As every recipe I publish in my blog, the protagonist is rice, which—here in Lomellina—is cultivated everywhere: it is part of our history and our culture, not to mention… our kitchens!
Have a look at my guided tours in the ricefields in Lomellina
If you think you can only use rice to cook risotto, this recipe will change your mind. The starch naturally present in every rice grain gives the ice cream a silky consistency without using any added fat or eggs. And the flavor is unique, too!
This ice cream recipe is gluten-free, egg-free, and if you just use soy milk instead of cow milk, it is vegan as well. You only need milk, sugar, rice, vanilla and chocolate to prepare this delicious ice cream.
If you try this recipe at home, I would be very happy to read you opinion: you can leave here a comment or e-mail me.
And here you can find all my recipes with rice
Ingredients
- 800 ml milk = 3.5 cups milk. If you want to make a vegan ice cream, just use the same quantity of soy milk: the result will be extremely similar.
- 100 g rice = 1/2 cup rice. For a very creamy result, you want to use a risotto rice, like Arborio, Baldo (which I used), Carnaroli, or Vialone Nano.
- 140 gr white sugar = 1/2 cup + 3 tablespoons sugar.
- Vanilla bean or vanilla paste (fairtrade, if you can)
- 100 g dark chocolate (fairtrade, if you can)
- optional: 70 g hazelnut paste
Method
- Put the milk, the rice, the sugar and the vanilla in a heatproof pot. If you are using the vanilla bean, cut it in half lengthwise and scrape the seeds.
- Stir well and heat it at medium heat; let it boil for 25 minutes or until the rice is soft, stirring it a few times so that it doesn’t stick.
- After that, take the pot off the heat, remove the vanilla bean, and melt the chocolate in. If you want, also add the hazelnut paste. Stir well and let it cool down.
- Transfer it to the fridge to chill overnight (or for at least 4 hours).
- When you are ready to churn, pour the cream in your ice cream maker and churn until you obtain the correct consistency. For me, it took about 15 minutes with my KitchenAid ice cream churner.
- You can eat your chocolate ice cream immediately or transfer it into a freezer-proof container (I suggest you cool it in advance in the freezer).
