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 5 1/2 cups
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 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 3-4 hours or until firm.
Make It A Meal
Serve with Buttermilk Chicken Fingers or Sauteed Spinach.
Wine Pairings
Gewürztraminer
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Discussion
7 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.