Step 1

To a blender add the rice, plant-based milk, sugar, vegan butter, and vanilla. Blend until completely smooth and creamy ensuring that the rice is completely broken down. If needed, you can let the rice mixture rest in the blender for 20 to 30 minutes so that the rice softens and becomes easier to blend. If you still find that the mixture is a bit grainy, pour it through cheesecloth or a fine mesh stainer to get any bits out, before adding it to your ice cream machine.

Step 2

Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. The ice cream can become quite firm when frozen overnight so if needed, let the ice cream sit out on the counter for 10 minutes before scooping. Store leftover ice cream in the freezer for up to two weeks.