Active time: 15 minutes Total time: 2 hours
This dairy-free, vegan frozen treat tastes like horchata, the cinnamon-y Mexican rice drink, but it’s creamier thanks to the heart-healthy fat from avocado. It’s delicious on its own, but extra special when sprinkled with the easy-to-throw-together crispy cinnamon sugar tortilla strips.
Avocado Cinnamon Rice Milk Ice Cream
Ingredients
- 2 corn tortillas (95g), cut into thin strips
- 1 tablespoon safflower oil
- 2 teaspoons sugar
- 1 1/2 teaspoons cinnamon, divided
- 1 3/4 cups (414ml) vanilla rice milk
- 1 large (283g) ripe avocado, pit and skin discarded
- 1/4 cup (59ml) maple syrup
- Juice and zest of 1/2 lime
- 1/8 teaspoon salt
Directions
Freeze an ice cream maker canister for at least 2 days.
Preheat oven to 400°F (204°C) and line a baking sheet with foil. Toss the tortilla strips with the oil in a medium bowl until evenly coated. In a small bowl, mix the sugar and 1 teaspoon cinnamon. Add to the tortilla strips and toss to coat. Arrange in an even layer on the baking sheet. Bake, stirring occasionally, until the strips are golden brown and crisp, 10 minutes. Set aside to cool.
In a blender, process the rice milk, avocado, maple syrup, lime juice and zest, and salt until smooth. Pour into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the ice cream to an airtight freezer-safe container. Freeze until firm, 1 hour. Serve with the tortilla strips sprinkled over the top.
Serves: 4 | Serving Size: About 1 cup/190g
Nutrition (per serving): Calories: 276; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 128mg; Carbohydrate: 38g; Dietary Fiber: 6g; Sugar: 20g; Protein: 2g
