Vegan Mango Sticky Rice Ice Cream
Turning leftover rice into a dreamy vegan mango sticky rice ice cream—blended to soft serve perfection, swirled with ripe mango purée, and frozen into scoopable tropical magic. No refined sugar, no dairy—just pure creamy bliss in every bite!
Ingredients
- 2 cups cooked white sushi rice
- 2 cups full-fat coconut cream
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons arrowroot starch
- Pinch of sea salt
- Splash of coconut milk only if needed to blend
For the mango swirl
- 2 champagne mangoes or
- 1 large Alphonso mango about 1½ to 2 cups chopped
- 1 teaspoon maple syrup
Instructions
- Add the cooked rice, coconut cream, maple syrup, vanilla extract, arrowroot starch, and sea salt to a high-speed blender.
- Blend until completely smooth and creamy.
- Pour the mixture into ice cube trays and freeze for 6 to 8 hours or overnight (see my preferred kind in the blog post)
- Remove from the freezer and allow to thaw for about 5-10 minutes. You can run the back of the ice cubes under cold water to make them easy to pop out.
- Once frozen, add the cubes to a Vitamix or other high-speed blender and blend until soft serve consistency.
- Add a splash of coconut milk only if needed to help the blender process.
- Separately, blend the mango with 1 teaspoon of maple syrup until smooth ( I use a personal blender like a magic Bullet for this)
- Layer the blended ice cream base and mango purée in a loaf pan.
- Add half of the ice cream mixture to a loaf pan.
- Spoon half of the mango purée over the top and swirl it gently with a chopstick.
- Pour the remaining ice cream mixture over that, then spoon on the rest of the mango purée.
- Use a chopstick or knife to swirl the mango into the top layer.
- Cut a piece of parchment paper to fit the surface of the pan and place it directly over the ice cream.
- Return the pan to the freezer and freeze for about two hours, or until scoopable.
- Scoop into bowls or cones and enjoy your homemade vegan mango sticky rice ice cream!