Desserts & Drinks

Brown Sugar Ice Cream

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.

Download Recipe

Make It A Meal

Serve with Buttermilk Chicken Fingers or Sauteed Spinach.

Wine Pairings

Gewürztraminer

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Discussion

11 comments for “Brown Sugar Ice Cream”

  1. Posted by Jill
    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!

  2. Posted by Albert
    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

  3. Posted by jennna
    March 10, 2009, 9:26 pm


    why do you have rice in it

  4. Posted by Skinny Chef
    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!

  5. Posted by Carol
    May 24, 2009, 12:16 pm


    Why golden flax meal? Is it necessary to the recipe?

  6. Posted by Skinny Chef
    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.

  7. Posted by melissa Laracuenta
    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.

  8. Posted by Jennifer
    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

  9. Posted by Jennifer
    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

  10. Posted by Kate
    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

  11. Posted by Skinny Chef
    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.

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