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Avocado Cinnamon Rice Milk Ice Cream

• 2 corn tortillas, cut into thin strips • 1 tablespoon safflower oil • 2 teaspoons sugar • 1 1/2 teaspoons cinnamon, divided

• 1 3/4 cups vanilla rice milk • 1 large ripe avocado, pit and skin discarded

• 1/4 cup maple syrup • Juice and zest of 1/2 lime • 1/8 teaspoon salt


  1. Freeze an ice cream maker canister for at least 2 days.

  2. Preheat oven to 400°F and line a baking sheet with foil.

  3. Toss the tortilla strips with the oil in a medium bowl until evenly coated. In a small bowl, mix the sugar and 1 teaspoon cinnamon.

  4. Add to the tortilla strips and toss to coat. Arrange in an even layer on the baking sheet. Bake, stirring occasionally, until the strips are golden brown and crisp, 10 minutes. Set aside to cool.

  5. In a blender, process the rice milk, avocado, maple syrup, lime juice and zest, and salt until smooth.

  6. Pour into an ice cream maker and churn according to the manufacturer’s instructions.

  7. Transfer the ice cream to an airtight freezer-safe container. Freeze until firm, 1 hour.

  8. Serve with the tortilla strips and remaining cinnamon sprinkled over the top. Serves: 4 Serving Size: About 1 cup

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