Turns out, it is pretty damn delicious! It adds a light and fluffy texture to it that I haven’t had before. But don’t worry, you can make this recipe without rice as well.<\/p>\n This recipe works with and without an ice cream maker<\/strong>. You will need a high-speed blender though.<\/p>\n For the ice cream:<\/strong> For the salted caramel:<\/strong> With ice cream maker:<\/strong><\/p>\n 1. For the ice cream, blend all ingredients to a fine cream.<\/p>\n 2. Pour into ice cream maker and churn until firm enough. If you like it firmer, scoop the ice cream into a container and pop it into the freezer for an hour or so.<\/p>\n 3. For the salted caramel, blend all ingredients to a fine cream. I like it more watery and use 3\/4 cup water. You might want to start with a little less water and adapt it to your liking.<\/p>\n Without ice cream maker:<\/strong><\/p>\n 1. For the ice cream, blend all ingredients to a fine cream. Pour into a freezer-safe container (or containers) until it is about one inch thick. Place in freezer until solid.<\/p>\n 2. Once they are solid, pop the frozen vanilla slabs onto a chopping board (it might help to turn the container upside down and let some warm water run down). Cut the slab(s) into cubes.<\/p>\n 3. Place the cubes into a high-speed blender and pulse a few times. Then, with the help of the temper, blend the chunks to ice cream, pushing them into the blades.<\/p>\n 4. You can either serve it immediately or place it in a container in the freezer to firm up a little more. If you leave it in the freezer for longer, it’s best to take it out approx. 20 minutes before serving.<\/p>\n 5. For the salted caramel, blend all ingredients to a fine cream. I like it more watery and use 3\/4 cup water. You might want to start with a little less water and adapt it to your liking.<\/p>\n Enjoy!<\/p>\n Please let me know what you think about this recipe, I\u2019d love to hear from you<\/strong>! And if you remake this recipe, please share the picture with me on Pinterest<\/a>, Instagram<\/a> or Facebook<\/a>.<\/p>\n![\"\"](\"https:\/\/theveganmonster.de\/wp-content\/uploads\/2015\/08\/Vegan-Gluten-free-Fruit-Sweetened-Rice-Vanilla-Ice-Cream-With-Salted-Caramel-Sauce-Recipe-1.jpg\" "\\"\\"")
<\/a><\/p>\n<\/p>\n<\/a><\/p>\nFor approx. 1 liter you’ll need:<\/strong><\/h3>\n
\n1 can (400ml) coconut milk
\n1 cup (140g) dates, pitted and diced
\n1 cup (160g) cooked rice
\n1 1\/2 cup water
\n2 teaspoon vanilla paste or vanilla essence
\n1\/3 teaspoon salt<\/p>\n
\n1\/4 cup raisins
\n1\/4 cup dates, pitted and diced
\n1 dried fig
\n1\/2 to 3\/4 cup water (depending on how liquidy you like it)
\n1\/3 teaspoon salt<\/p>\nPreparation:<\/strong><\/h3>\n
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