Homemade Rice Ice Cream (Copycat Recipe)
A copycat version of the viral rice ice cream from Lin Zi Da Le (林子大了), designed to use up leftover milk and mimic Wild Man Gelato’s signature chewy texture.
Context & origin
- Video: “牛奶喝不完大量消耗 (3)” (Consuming large amounts of leftover milk, Part 3)
- Dish: “自制大米冰淇淋” (Homemade Rice Ice Cream)
- Inspiration: Wild Man Gelato (野人牧坊) rice gelato, known for its chewy rice texture.
Ingredients
Rice milk base
Cream
Timing & texture
- Prep: 10 minutes
- Freeze: 4–6 hours
- Texture: blend smooth for soft-serve texture or pulse for chewy rice bits
- Equipment: blender + hand mixer or whisk
Instructions
- Blend the rice milk base. Add cooked rice, milk, and condensed milk to a blender. Blend until smooth for soft-serve texture, or pulse briefly to keep tiny rice bits for the classic chew. If the rice is warm, chill the mixture before the next step.
- Whip the cream. In a separate bowl, whip the heavy cream (and sugar, if using) to soft peaks—thick like yogurt but not stiff.
- Fold together. Pour the rice-milk blend into the whipped cream and gently fold with a spatula until combined, keeping as much air as possible.
- Freeze. Transfer to a container and freeze for 4–6 hours. For the smoothest scoop, stir vigorously halfway through freezing to break up ice crystals.
Review: why it works
- The science: rice starch acts as a natural stabilizer, keeping the ice cream creamy and scoopable without eggs.
- Taste profile: like a rich, frozen rice pudding—milky with a gentle rice aroma.
- Viral appeal: turns leftover rice and milk into a copycat treat with minimal effort.