Dairy-Free Mochi Ice Cream
Indulge in the chewy, creamy delight of Dairy-Free Mochi Ice Cream, a vegan-friendly twist on the beloved Japanese dessert. This recipe features luscious coconut milk ice cream wrapped in a soft, pillowy mochi dough made from sweet rice flour, offering a perfectly balanced texture with every bite. With just a handful of simple ingredients—like granulated sugar for sweetness and cornstarch for dusting—this recipe is as approachable as it is fun to make. Ready in under an hour (not including freezing time), these bite-sized treats are naturally dairy-free, making them ideal for those avoiding lactose without sacrificing flavor. Perfect as a refreshing snack, dessert, or party pleaser, these mochi bites are best enjoyed slightly softened straight from the freezer. Whether you’re a fan of traditional mochi or exploring dairy-free desserts, this recipe is sure to delight your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pint Coconut milk ice cream (dairy-free)
- 1 cup Sweet rice flour (glutinous rice flour)
- 3 cups Water
- 0.75 cup Granulated sugar
- 0.5 cup Cornstarch or potato starch (for dusting)
Instructions
Step 1: Using a melon baller or small ice cream scoop, scoop out 12 small balls of coconut milk ice cream and place them on a baking sheet lined with parchment paper. Freeze for 1-2 hours or until firm.
Step 2: In a microwave-safe bowl, combine sweet rice flour, water, and sugar. Mix until smooth.
Step 3: Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes. Stir the mixture and microwave for another 1 minute. The dough should be thick and translucent.
Step 4: Dust a clean work surface with cornstarch or potato starch. Transfer the mochi dough onto the surface and use a rolling pin dusted with starch to roll the dough into a thin layer, about 1/4 inch thick.
Step 5: Use a round cookie cutter or a glass to cut 12 circles from the dough, ensuring each circle is large enough to cover a scoop of ice cream.
Step 6: Place a frozen ice cream ball in the center of each mochi dough circle. Carefully stretch and pinch the dough around the ice cream to seal it completely. Repeat for all ice cream balls.
Step 7: Wrap each mochi ice cream ball in a small piece of plastic wrap and freeze for an additional 1-2 hours before serving.
Step 8: Allow the mochi ice cream to sit at room temperature for a few minutes before eating to soften slightly.
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 466.3 g | 170% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 233.5 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
