Toasted Pecan Rice Cream Recipe

Indulge in this creamy, dreamy Toasted Pecan Rice Cream! This unique ice cream recipe uses fragrant American Jasmine rice (also known as Jasmati rice) for a subtly sweet and nutty flavor profile. Perfectly toasted pecans add a delightful crunch, creating a truly unforgettable dessert experience. Requires an ice cream maker. Get ready for a taste sensation!

Prep Time 20 mins
Cook Time 45 mins
Calories 1813 kcal
Protein 65g
Rating 3.0 (1 Reviews)
Toasted Pecan Rice Cream 45

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Toasted Pecan Rice Cream

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How to Make Toasted Pecan Rice Cream

  1. Toast 1/2 cup pecan halves in a dry skillet over medium heat until fragrant and lightly browned. Set aside to cool.
  2. Cook 1 cup Jasmati rice according to package directions. Let cool completely.
  3. In a blender, combine the cooled rice, 1 cup heavy cream, 1/2 cup whole milk, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt.
  4. Blend until completely smooth and creamy.
  5. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (typically 20-30 minutes).
  6. Once churned, gently fold in the toasted pecans.
  7. Transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to firm up completely before serving.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

407g

Fat

195g

Carbs

79g