Desserts & Drinks
Brown Sugar Ice Cream
Image and Recipe Copyright © 2008 Jennifer Iserloh
I’m always on the hunt to find ways to use leftovers. This is the prefect way to treat your family to a frozen dessert and pump up the servings of whole grains at the same time.
Makes 3 cups, serves 6
Ingredients
1/2 cup cooked short grain brown rice
1 cup reduced fat plain yogurt
1 cup non-fat, skim milk
½ cup brown sugar
2 tablespoons golden flax meal
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions
Blend all ingredients in a blender or food processor until the rice begins to break apart. Pour into an air-tight, freezable container. Freeze for 3 to 4 hours or until firm.
Make It A Meal
Serve with Buttermilk Chicken Fingers or Sauteed Spinach.
Wine Pairings
Gewürztraminer
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11 comments for “Brown Sugar Ice Cream”
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December 4, 2008, 9:46 pm
I haven’t tried it yet, but the babysitter fed this to my kids today (5, 3, and 1) and they all gobbled it up!
February 24, 2009, 3:08 pm
Jen
Is the brown sugar light or dark and do you think I can use Splenda blend brown surgar?
Thanks
Albert
March 10, 2009, 9:26 pm
why do you have rice in it
March 12, 2009, 12:11 pm
I added brown rice to make a chewy component to the recipe and add a little bulk and fiber!
May 24, 2009, 12:16 pm
Why golden flax meal? Is it necessary to the recipe?
May 26, 2009, 3:45 pm
Good question!
I add flax meal whenever I can for texture and because it’s high in omega 3′s.
June 10, 2009, 8:15 pm
It was delicious! I made it without the flax meal because I could not find any, but it was great without it.
February 12, 2010, 7:32 pm
can you use the greek 0% yogurt? I made it tonight as your recipe called and my family is anxiously waiting for it … But for future reference i was just curious. Thank you again
February 13, 2010, 9:50 pm
ok so i made it and mine ended up like an italian ice not like a creamy ice cream… any suggestioins as to what i may have done wrong?? Thank you again
July 6, 2010, 5:24 am
Hi,
I am interested in making this ice cream, but I have two questions:
1) Does it have to be “golden flax meal” or can I use regular “ground flax” meal which I have at home. Not sure what the difference is.
2) Can you achieve the same texture/taste by using nonfat yogurt instead of lowfat yogurt, which the recipe calls for.
Thank you.
Kate
August 2, 2010, 9:33 am
Hi Kate!
Thanks for your questions. You can use regular ground flax, but I called for golden, because I find the texture is softer. You can use nonfat yogurt but it does tend to crystallize when you freeze it since it has lower fat content. So I do recommend low-fat for this recipe. It’s only 116 calories per half cup with low-fat yogurt.