Ingredients:

  • 1 cup (240ml) unsweetened rice milk
  • 1/2 cup (100g) sweetened condensed milk
  • 2 tbsp (16g) ground cinnamon
  • 1 tsp (5ml) pure vanilla extract
  • 1 cinnamon stick
  • 2 cups (480ml) heavy whipping cream, cold
  • 1/4 cup (50g) powdered sugar
  • 1 pinch (1g) fine sea salt

Instructions:

  1. In a medium saucepan, combine the rice milk, sweetened condensed milk, ground cinnamon, and the cinnamon stick.
  2. Simmer over medium-low heat for about 8–10 minutes, stirring occasionally, until the liquid reduces slightly and smells nutty and fragrant.
  3. Remove from heat, stir in the vanilla extract, and let it cool completely to room temperature.
  4. In a large chilled bowl, beat the cold heavy whipping cream, powdered sugar, and salt on medium-high speed until stiff peaks form.
  5. Gently fold the cooled horchata reduction into the whipped cream using a rubber spatula with a cut and turn motion to maintain aeration.
  6. Line a 9x5 inch loaf pan with parchment paper, pour in the mixture, smooth the top, and freeze for at least 6 hours.