Sikhye Ice Cream

Sikhye Ice Cream is a delightful fusion dessert that combines the traditional Korean sweet rice drink, Sikhye, with a creamy vegan ice cream base. This refreshing treat is perfect for warm weather, offering a unique twist on classic flavors.

Ingredients

• Cooked sweet rice - 200 grams
• Water - 500 ml
• Coconut milk - 200 ml
• Maple syrup - 60 ml
• Brown sugar - 30 grams
• Bokbunja (black raspberry) syrup - 30 ml
• Salt - a pinch
• Vanilla extract - 1 teaspoon

Steps

1. In a blender, combine the cooked sweet rice, water, and a pinch of salt. Blend until smooth and the mixture is well combined.
2. Transfer the blended mixture into a saucepan and heat over medium heat. Stir in the brown sugar and maple syrup, allowing it to dissolve completely while the mixture warms up.
3. Remove from heat and let the mixture cool to room temperature. Once cooled, add the coconut milk and vanilla extract, mixing until fully incorporated.
4. Chill the mixture in the refrigerator for at least 2 hours, or until very cold.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
6. Transfer the ice cream to a container and freeze for an additional 2-4 hours to firm up further.
7. Serve scoops of Sikhye Ice Cream drizzled with bokbunja syrup for added flavor and garnish.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 38 g
• Fiber: 1 g
• Sugar: 18 g
• Sodium: 15 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Contains antioxidants from the bokbunja syrup, which may support heart health.
• Rich in healthy fats from coconut milk, providing a good source of energy.

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