1. In a pot, bring the milk together with 5 tbsp sugar to a boil and stir in the rice pudding. Simmer on medium heat for about 25 minutes with the lid on and stir occasionally. Let the rice pudding cool down and then puree it in a tall container with Amaretto.
2. Wash the strawberries thoroughly, remove the stems and quarter them. Mix in a bowl with 1 tbsp sugar, mash with a potato masher and let it sit for about 10 minutes.
3. Gently fold the mashed strawberries into the rice pudding and place in a shallow container. Cover with baking paper and freeze for at least 4 hours or overnight.
4. Portion the rice pudding strawberry ice cream with Amaretto using a hot spoon. Garnish with fresh strawberries, mint or other fruits if desired. Enjoy!
Nutrition per serving
kcal: 348
Protein: 8 g · Fett/Fat: 7 g · Carbs: 63 g
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