Vegan Mochi Ice Cream
Delight your taste buds with this Vegan Mochi Ice Cream recipe, a bite-sized treat that beautifully blends creamy, dairy-free ice cream with a chewy, sweet rice flour outer layer. This plant-based version of the classic Japanese dessert is surprisingly simple to make, requiring just five key ingredients like sweet rice flour (Mochiko), dairy-free ice cream in your favorite flavor, and potato starch for dusting. The recipe comes together in under 30 minutes of active time, using a quick microwave method to create the translucent, stretchy mochi dough. Once assembled, these freezer-perfect delights become the ultimate handheld indulgence, perfect for satisfying your sweet cravings or impressing guests. Serve them slightly thawed for that perfect melt-in-your-mouth texture—a gluten-free, vegan dessert experience that’s equally fun to make as it is to eat!
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Recipe Information
Ingredients
- 1 pint Dairy-free ice cream (any flavor)
- 1 cup Sweet rice flour (Mochiko)
- 1 cup Granulated sugar
- 1 cup Water
- 0.5 cup Potato starch (for dusting)
Instructions
Start by preparing the ice cream centers. Scoop the dairy-free ice cream into 8 even-sized balls (about 2 tablespoons each) and place them on a parchment-lined tray. Freeze the balls for at least 1 hour, until solid.
In a medium microwave-safe bowl, combine the sweet rice flour, granulated sugar, and water. Mix until smooth and incorporated.
Cover the bowl with plastic wrap, leaving a small gap for steam to escape, and microwave the mixture on high for 1 minute. Stir the mixture, re-cover, and microwave for another 1 minute. Stir again.
Continue microwaving in 30-second increments, stirring each time, until the mochi dough is thick and translucent (it usually takes about 3-4 minutes total in the microwave).
Dust your work surface and hands generously with potato starch. Turn the mochi dough out onto the surface.
Roll the dough out to about 1/4 inch thick. Keep starching your rolling pin and the dough surface to prevent sticking.
Using a round cutter (about 3.5 inches in diameter), cut circles from the dough. Remove excess dough and gather the circles.
Place one ice cream ball in the center of a mochi circle. Quickly wrap the dough around the ice cream, pinching the edges together at the top to seal. Repeat with remaining ice cream balls and mochi circles.
Wrap each mochi ice cream ball in plastic wrap and return them to the freezer for at least 2 hours before serving.
When you're ready to serve, let the mochi ice cream sit at room temperature for about 5 minutes to soften slightly before enjoying.
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 180 mg | 8% | |
| Total Carbohydrate | 514.5 g | 187% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 283.6 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 599 mg | 13% | |
*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.
