Horchata Soft Serve

Horchata Soft Serve

We tested several recipes for Cinco de Mayo - a spicy watermelon sorbet, a churro soft serve recipe and horchata. After several blissful taste testings - we decided - horchata was the winner, hands down! This recipe came out suuuuuper creamy with a nice cinnamon finish.

Horchata Soft Serve

Horchata Soft Serve Ice Cream


A sweet, creamy, rice-and-almond-based soft serve recipe, perfect for Cinco de Mayo or a hot summer day.


  • ½ cup roasted, unsalted almonds
  • ½ cup long grain rice
  • 1 cinnamon stick
  • 2 cups half and half
  • 2 cups whole milk
  • 5 egg yolks
  • ¾ cup sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon vanilla extract


  1. In a medium saucepan, toast almonds, rice, and cinnamon stick on high heat, tossing frequently, until almonds begin to smell aromatic, about 2 to 3 minutes.
  2. Add half and half and whole milk to the pot. Stir to combine and bring to a simmer. Remove from heat, cover, and let steep for at least two hours.
  3. Using a fine mesh strainer, strain the dairy/rice mixture into a bowl. Strained dairy should yield about 2 ½ cups. If less than 2 ½ cups, add whole milk to make up the difference. Discard the rice and almonds.
  4. In a saucepan, whisk together sugar and egg yolks until well combined and slightly thickened.
  5. Transfer strained dairy to saucepan with egg yolks and sugar and whisk until combined. Heat saucepan on medium and cook, stirring frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line. Stir in vanilla, then salt to taste.
  6. Pour custard through a fine mesh strainer into an airtight container and chill overnight.
  7. Pour into the ICD and set to 13.
  8. When done processing, dispense and garnish a few dashes of cinnamon and crushed up almonds.