This recipe for ice cream “pizza” is ideal for any celebration. Devil’s food cake mix is converted into a cookie crust, then topped with ice cream and your favorite toppings. You may either double the recipe and bake two at once, or save the extra cake mix for your next ice cream party.
| Prep Time: | 5 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 5 mins |
| Servings: | 10 |
| Yield: | 10 cups |
Ingredients
- 1 quart unsweetened rice milk
- 1 quart unsweetened almond milk
- 1 (14 ounce) can sweetened condensed milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 teaspoons ground cinnamon
- 5 cinnamon sticks
- ice
Instructions
- Stir together rice milk, almond milk, and condensed milk in a gallon jug. Mix in vanilla and almond extracts. Pour about 2 cups into a bowl; whisk in cinnamon until mostly combined.
- Pour cinnamon mixture back into the jug; stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours to overnight.
- Stir horchata before serving over ice.
- You can eliminate the almond milk and almond extract and double the rice milk and vanilla extract for those with nut allergies.
- The horchata stores well in the refrigerator and gets even better as it sits.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 85 mg |
| Sugars | 21 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
TL;DR: This is unauthentic and nothing like the real thing but it’s still nice and worth checking. While I liked the simplicity of this recipe – so easy – and I enjoyed it, it has nothing to do with Mexican or Spanish Horchata. Spanish horchata has no rice nor almond – it uses a somewhat uncommon tuber called tiger nut (chufa). It’s more of a sweetened chufa milk. The trick of using condensed milk to get a slightly thicker consistency and add the sugar is neat. Kudos!
Delicious! I skipped the rice milk and added a pinch of xanthan gum. I also skipped the mixing steps, threw all except cinnamon sticks into the vitamix. 30 seconds on high and love at first sip! Thanks for the inspiration!
I grew up drinking Horchata and this to me is nothing like it should be. It has a somewhat artificial taste to it. I’m not sure what caused that since I like all of the ingredients in this recipe. To me the combination of them together in this recipe just does not work.
This is the first time I made this. I did find the ground cinnamon to be a little too much for my liking but it is very refreshing and sweet on a hot day. Very easy to make. I didn’t have any almond extract on hand and I only had 3 cinnamon sticks left but it still tasted great. I will make this again with maybe half of ground cinnamon. Maybe I will try it with almond extract next time.
I made this for a big Mexican Fiesta. I was a hit! Everyone loved it and asked for the recipe. It was simple and so good. I did not add the Almond extract but I followed the rest of the recipe. I also quadrupled the recipe. I made it 24 hours ahead of time.
After making traditional horchata and not loving the time consuming technique but loving the result, I tried this recipe. I couldn’t tell any difference between this and the ground rice and almonds version! The only thing I did differently was two cinnamon sticks instead of five and I omitted the almond extract. It was absolutely perfect! I’ll definitely stick to this, goodbye blender!