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Homemade Horchata No-Churn Ice Cream

What better way to beat the heat than with this easy, no-churn horchata ice cream? It’s sweet and creamy with toasty notes from the rice and spices.

Tasty Team
Total Time

2 hr 40 min

2 hr 40 min

Prep Time

5 minutes

5 min

Cook Time

15 minutes

15 min

Total Time

2 hr 40 min

2 hr 40 min

Prep Time

5 minutes

5 min

Cook Time

15 minutes

15 min

Ingredients

for 12 servings

  • 2 cups whole milk (480 mL)
  • 2 cups Homemade Horchata (480 mL)
  • 1 can sweetened condensed milk
  • 2 large egg yolks
  • whole cinnamon stick, for garnish - optional
  • ground cinnamon, for topping

Nutrition Info

  • Calories 145
  • Fat 5g
  • Carbs 19g
  • Fiber 0g
  • Sugar 19g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Prepare a shallow ice bath in a large bowl.
  2. Add the milk and horchata to a large, high-walled skillet or saucepan over medium heat. Bring the mixture to a simmer, whisking constantly to make sure it does not burn. Add the sweetened condensed milk and whisk to combine. Reduce the heat to low.
  3. Add the egg yolks to a medium bowl. While whisking constantly, slowly ladle the horchata mixture into the eggs to temper the yolks.
  4. Slowly pour the egg mixture back into the pan and increase the heat to medium. Continue cooking, whisking constantly, until the mixture becomes thick and creamy, about 5 minutes.
  5. Remove the pot from the heat and pour into a clean medium bowl. Place the bowl with the ice cream base in the ice bath, making sure the ice water doesn’t get into the base, and stir until chilled completely, about 20 minutes. Transfer the base to an airtight container, cover, and freeze for at least 2 hours, up to 1 week.
  6. Scoop and serve. Garnish with whole cinnamon sticks and sprinkle with ground cinnamon, if desired.
  7. Enjoy!

Ingredients

for 12 servings

  • 2 cups whole milk (480 mL)
  • 2 cups Homemade Horchata (480 mL)
  • 1 can sweetened condensed milk
  • 2 large egg yolks
  • whole cinnamon stick, for garnish - optional
  • ground cinnamon, for topping

Nutrition Info

  • Calories 145
  • Fat 5g
  • Carbs 19g
  • Fiber 0g
  • Sugar 19g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. Prepare a shallow ice bath in a large bowl.
  2. Add the milk and horchata to a large, high-walled skillet or saucepan over medium heat. Bring the mixture to a simmer, whisking constantly to make sure it does not burn. Add the sweetened condensed milk and whisk to combine. Reduce the heat to low.
  3. Add the egg yolks to a medium bowl. While whisking constantly, slowly ladle the horchata mixture into the eggs to temper the yolks.
  4. Slowly pour the egg mixture back into the pan and increase the heat to medium. Continue cooking, whisking constantly, until the mixture becomes thick and creamy, about 5 minutes.
  5. Remove the pot from the heat and pour into a clean medium bowl. Place the bowl with the ice cream base in the ice bath, making sure the ice water doesn’t get into the base, and stir until chilled completely, about 20 minutes. Transfer the base to an airtight container, cover, and freeze for at least 2 hours, up to 1 week.
  6. Scoop and serve. Garnish with whole cinnamon sticks and sprinkle with ground cinnamon, if desired.
  7. Enjoy!

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