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Nutrition Facts
Serving Size 117 g
(Approx. 12 Servings)
Amount Per Serving
Calories 300 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 6 g 30%
Trans Fat 1.0 g
Cholesterol 85 mg 28%
Sodium 290 mg 12%
Total Carbohydrate 41 g 14%
Dietary Fiber 1 g 4%
Sugars 22 g
Protein 5 g
Vitamin A 8% Iron 2%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Horchata Ice Cream with Cinnamon Shells

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
12  People


Recipe makes 12 Servings

2 cup(s) Kern's Horchata
1 cup(s) heavy whipping cream
1 Tsp vanilla extract
1 Tsp ground cinnamon, divided use
1 cup(s) sugar, divided use
4 large eggs, yolks only
12 H-E-B Bakery Flour Tortillas
1 non-stick cooking spray
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Prepare a double boiler. Fill a medium size pot half full of water and place over high heat. Set a metal bowl on top but don't let it touch the water.
While water comes to a boil, make the custard for the ice cream. In a separate bowl, whisk horchata, heavy whipping cream, vanilla, 1/2 teaspoon cinnamon and 1/2 cup sugar until well combined. Set aside.
In the metal bowl of the double boiler, whisk egg yolks about 5 minutes or until lightened in color and starting to thicken. Adjust water temperature, if necessary, so yolks do not scramble. Remove bowl from heat.
Whisking constantly, slowly add horchata mixture to eggs. Whisk 1 minute after mixtures are completely incorporated so sugar is dissolved. Strain through a fine-mesh sieve into a bowl. Cover and chill.
While mixture cools, use a large cookie cutter to cut 3 to 4 inch rounds from tortillas (discard left over tortilla pieces).
Spray tortillas with non-stick cooking spray and coat both sides with a mixture of remaining cinnamon and sugar.
Push tortilla rounds down into muffin tins to form a bowl or cup and bake at 350ºF for 15 to 20 minutes or until browned and crispy.
While tortilla shells bake, prepare ice cream according to manufactures directions. Depending on the machine, ice cream should churn about 15 to 20 minutes and have a soft serve consistency. Place in freezer once extracted from machine for ice cream to firm up.
Remove shells from oven and cool completely before filling with horchata ice cream.
Serve with a sprinkle of cinnamon sugar or caramel if desired.


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