Mix together sugar, sweet rice flour, and calcium powder if using in sauce pan. Once mixed well, add the 2 cups of milk alternative along with oil. Whisk all together. Bring to low boil over medium heat stirring about every 5 minutes for about 25 – 30 minutes. Once the mixture becomes thick and gelatinous like pudding, remove from heat.
Place in a heat/cold safe bowl. You may place in the refrigerator if you are making in advance and let chill several hours. If using right away, use an ice bath to chill the mixture. It must be well chilled to make ice cream.
Once the base has chilled, place in blender with the reserved cup of milk alternative. Blend until mixed.
Place in ice cream maker and follow manufacturer’s instructions.
Vanilla – add 1 tsp vanilla
Chocolate – use chocolate flavored soy or rice milk
Light – use all light soy or rice milk.
Chocolate chip – add safe chocolate chips at the end of the ice cream maker’s cycle.
Banana – replace reserved 1 cup milk sub with 1/2 to 3/4 cup milk sub and 2 frozen bananas.
Strawberry or blueberry – add frozen blueberries, or sliced strawberries, to the blender with the chilled rice milk and ice cream base.
Copyright © 2005 Michelle J. Osterhoudt. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.