Homemade Horchata Ice Cream recipe: A Delicious Treat

What Is Horchata Ice Cream and Why This Recipe Works

A milky, cinnamon-scented frozen treat starts with the same soaked white rice and nut blend used in the classic drink. This conversion keeps the gentle spice and nutty backbone while adding dairy for a silky mouthfeel.

Horchata basics: rice, almonds, and cinnamon inspired by aguas frescas

Horchata is an agua fresca made from white rice, cinnamon, and sometimes almonds. Spain’s version uses chufa (tiger nuts), but many U.S. variations blend rice and almonds for a rounded, plant-based base.

Creamy, refreshing flavor with simple pantry ingredients

The method works because the grain and nuts add body and mild nuttiness while cinnamon supplies warm spice. Dairy enriches the base so the final texture is scoopable and smooth.

• Use long- or short-grain white rice and raw or blanched almonds for easy sourcing.
• Choose Mexican canela (Ceylon) for a softer spice, or use ground cinnamon to taste.
• Toast rice and almonds to deepen aroma, then simmer, blend, and strain to remove solids.

Sweetness is flexible: granulated sugar gives a clean profile, while maple adds subtle caramel notes. For a how-to reference, see the classic classic helado version or try an alternative method for variations on soaking and infusion.

Horchata Ice Cream Recipe

This batch yields about one quart and highlights toasted rice and almonds in a silky milk base.

Ingredients (1‑quart example)

• 1 cup raw almonds
• 1/3 cup long‑grain white rice
• 2 1/4 cups whole milk
• 2 cups heavy cream
• 2/3 cup granulated sugar (or maple syrup)
• 1–2 cinnamon sticks or 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/2 cup dulce de leche for swirling

Tools you’ll need

• Sturdy blender
• Medium saucepan
• Cheesecloth and fine‑mesh strainer
• Dependable ice cream maker (follow manufacturer instructions)
• Airtight container for freezing

Yield, timing, and notes

Prep takes about 15 minutes and cooking roughly 25 minutes. Chill quickly in an ice bath, then refrigerate until very cold, preferably overnight, before churning per your machine’s manufacturer instructions.

Substitutions: use maple syrup for sugar, ground cinnamon instead of sticks, or full‑fat coconut cream/milk for a dairy‑free path.

Tip: Pre‑freeze your ice cream maker bowl as directed and measure by cups to keep ratios consistent when scaling.

Horchata Ice Cream recipe Step-by-Step Method According to Manufacturer Instructions

Begin with blanching and toasting so the base extracts clear, nutty flavor. Boil the almonds about one minute, cool, and pinch skins off. Toast the almonds and long-grain rice until fragrant to deepen aroma.

Prep and gentle heating

Combine blanched almonds, toasted rice, whole milk, heavy cream, sugar, and cinnamon sticks in a saucepan. Gently heat the mixture on low to medium, stirring and scraping the sides to avoid scorching.

Visual cue and blending

Cook until the mixture coats the back of a spoon — this shows sufficient flavor extraction without over-reducing. Remove from heat, then blend 1–2 minutes in a blender until smooth.

Strain, chill, and chill again

Strain the warm base through cheesecloth set over a fine-mesh strainer or use a nut milk bag. Squeeze to extract liquid for a silky texture. Cool the bowl in an ice bath, then refrigerate until fully cold, preferably hours overnight.

Churn and finish

Prepare your ice cream maker bowl in advance and churn per the manufacturer’s instructions. Add dulce de leche in the last minute of churn or layer it while packing into an airtight container. Transfer to the coldest zone of the freezer and allow additional minutes for firm set.

Tip: Churning when the base is thoroughly cold yields a smoother texture and better scoopability.

Horchata Ice Cream recipe Pro Tips, Troubleshooting, and Flavor Boosts

A cautious approach to heat and filtration yields a smooth, scoopable result. Strain the warm mixture slowly through cheesecloth over a fine-mesh strainer or a nut milk bag. Press the solids gently, then discard them to avoid any gritty texture.

Keep the pot just below a simmer and stir often so the rice does not soak up all the milk cream. Shorter time on heat preserves delicate flavor and prevents over-thickening.

• Use Mexican canela for a softer cinnamon note; add a pinch of ground cinnamon after chilling if you need more warmth.
• Add vanilla extract sparingly to round the profile without masking almond and grain notes.
• Sweetness: start with the listed sugar and adjust to taste once the chilled base is sampled.

Want dairy-free? Replace dairy with full‑fat coconut cream to keep body and scoopability. Prefer a custard path? Whisk egg yolks with sweetened condensed milk and a bit of cornstarch, heat to ~170°F, temper carefully, then chill and churn according manufacturer instructions.

Tip: Taste the chilled base before churning and tweak vanilla, sugar, or ground spice — adjustments are easier while the base is fluid.

Horchata Ice Cream recipe Variations, Serving Ideas, and Storage

A few mix‑ins and the right container choices make this chilled dessert versatile for any table.

Churro sandwiches and cereal fold‑ins

Make churro sandwiches by tucking a thick scoop between warm churros. The cinnamon‑sugar exterior echoes the base spice.

Fold in cinnamon‑toasted cereal in the final minute of the churn for crisp texture. Limit add‑ins to one cup total so the mouthfeel stays balanced.

Spiced or chocolate riffs

Swirl in dulce de leche or a chocolate ripple to contrast spice. A pinch of chili flakes adds warm heat that plays well with vanilla and cinnamon notes.

Soft‑serve vs. fully set

Soft‑serve appears after about 20–25 minutes in the ice cream maker. For firmer scoops, transfer to a snug, airtight container and chill about 1 hour in the freezer.

Storage tip: Press parchment on the surface to limit ice crystals and store the container in the coldest part of the freezer. Thaw 15–30 minutes before serving for best scoopability.

For full technique notes and a tested homemade horchata base, check the linked guide.

Conclusion

Finish strong, and let the chilled base rest long enough to develop flavor and reach ideal churn temperature.

Horchata Ice Cream recipe, Gently heat until the mixture coats a spoon, strain through a nut milk bag or cheesecloth, and cool completely—ideally for several hours or overnight. Churn per your ice cream maker manufacturer’s instructions for best texture.

Customize sweetness with sugar or maple, add a touch of vanilla, or swap in full‑fat coconut cream for a dairy‑free path. For a richer style, use a custard with egg yolks.

Layer a dulce de leche swirl at finish, pack into an airtight container, and store in the coldest zone. If very firm, let sit a few minutes before scooping to reveal the full rice and almond aroma.

With simple steps and small tweaks, this horchata ice cream delivers a smooth, cinnamon-forward treat you can serve in cups, between churros, or as a classic scoop.