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Creamy Homemade Horchata Ice Cream Recipe with Cinnamon Churro Crumble

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A comforting and creamy homemade horchata ice cream infused with cinnamon and vanilla, topped with a crunchy baked cinnamon churro crumble. This recipe offers a perfect balance of sweet, spiced, and crunchy textures, ideal for warm days or cozy nights.

Ingredients

Scale
  • 1 cup long-grain white rice (uncooked)
  • 4 cups whole milk (960 ml) – substitute almond or oat milk for dairy-free
  • 1 cup heavy cream (240 ml)
  • 1 cup granulated sugar (200 g)
  • 2 cinnamon sticks – toasted lightly
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 1 cup all-purpose flour (120 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 tbsp ground cinnamon
  • 4 tbsp unsalted butter, cold and cubed (57 g)
  • Pinch of salt
  • Optional: Powdered sugar for dusting after baking

Instructions

  1. Rinse 1 cup of rice under cold water until the water runs clear. Place rinsed rice and 2 cinnamon sticks in a large bowl with 4 cups of whole milk. Let it soak uncovered at room temperature for at least 4 hours or overnight for deeper flavor.
  2. After soaking, pour the rice, cinnamon sticks, and milk into a blender (do in batches if needed). Blend on high until the rice is finely pureed and the mixture looks creamy, about 1-2 minutes.
  3. Pour the blended mixture through a fine mesh strainer or cheesecloth into a saucepan to remove rice bits and cinnamon sticks. Add 1 cup granulated sugar, 1 cup heavy cream, 1 tsp vanilla extract, and a pinch of salt. Warm gently over medium-low heat, stirring until sugar dissolves. Remove from heat and cool to room temperature.
  4. Cover and refrigerate the horchata base for at least 4 hours or overnight.
  5. Preheat oven to 350°F (175°C). In a bowl, mix 1 cup flour, 1/4 cup sugar, 1 tbsp ground cinnamon, and a pinch of salt. Cut in 4 tbsp cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Spread evenly on a parchment-lined baking sheet.
  6. Bake for 12-15 minutes or until golden and crispy, stirring halfway through for even baking. Let cool completely.
  7. Pour chilled horchata base into your ice cream maker and churn according to manufacturer instructions, usually 20-25 minutes until soft-serve consistency.
  8. Transfer half of the ice cream to a freezer-safe container, sprinkle half of the churro crumble on top, then layer the remaining ice cream and crumble. Press gently to combine. Freeze for at least 4 hours until firm.
  9. No Ice Cream Maker Method: Pour the chilled horchata base into a shallow pan and freeze. Every 30 minutes, stir vigorously with a fork or whisk to break up ice crystals. Repeat 3-4 times until creamy and scoopable. Fold in churro crumble before the final freeze.
  10. Serve scoops in bowls or cones topped with extra cinnamon churro crumble.

Notes

Soaking the rice for at least 4 hours or overnight is essential for authentic flavor and creamy texture. Use cold butter for the crumble and bake evenly, stirring halfway through. If no ice cream maker is available, use the no-churn method by stirring frozen base every 30 minutes. Store churro crumble separately to keep it crisp. For dairy-free, substitute milk and cream with full-fat coconut or almond milk.

Nutrition

Keywords: horchata ice cream, cinnamon churro crumble, homemade ice cream, dairy-free ice cream, no ice cream maker dessert, creamy ice cream, cinnamon dessert

Find it online: https://avabowls.com/creamy-homemade-horchata-ice-cream-recipe-with-cinnamon-churro-crumble-tutorial/