Green Tea Rice Cream
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
This rice based frozen dessert has a texture similar to frozen custard and less fat than a similar serving size of ice cream.
Ingredients
1/4 cup sushi rice
2 cups water
2 tablespoons palm shortening
1/2 cup agave syrup
3/4 teaspoon macha powder
Directions
Put rice, water and shortening in a crock pot. Cook on high for 1-1/2 hours. Switch to low and cook for an additional 1 hour. Place in blender with macha and agave syrup. Puree and refrigerate overnight. Place mixture in freeze for 15 minutes before churning. Churn per your ice cream maker manufacturer’s recommendations.
For Ginger flavor, substitute 1-1/2 teaspoon ground ginger for the macha
Serves 4
Ingredients
1/4 cup sushi rice
2 cups water
2 tablespoons palm shortening
1/2 cup agave syrup
3/4 teaspoon macha powder
Directions
Put rice, water and shortening in a crock pot. Cook on high for 1-1/2 hours. Switch to low and cook for an additional 1 hour. Place in blender with macha and agave syrup. Puree and refrigerate overnight. Place mixture in freeze for 15 minutes before churning. Churn per your ice cream maker manufacturer’s recommendations.
For Ginger flavor, substitute 1-1/2 teaspoon ground ginger for the macha
Serves 4
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
