Two great flavors layered together and served as ice cream “muffins”. We are featuring our brown rice syrup this month and it is a perfect fit for this dessert recipe. Brown rice syrup is lightly sweet, thick, freezes well and adds subtle toasty caramel flavor notes. Our featured version also adds a crunchy layer with vegan chocolate chunks and cinnamon to create a delicious treat!
We used a muffin tin for freezing this ice cream, but you can use popsicle molds or even a sheet pan to make this sweet treat. No ice cream maker or fancy equipment needed.