Vegan Mochi Ice Cream
Mochi ice cream is a favorite dessert in Asian restaurants, but a lot of the times, there aren't vegan options. So this is my solution to DIY mochi ice cream. I mix flavorings into my favorite vegan vanilla ice cream and then wrap that around with a layer of sweetened mochi dough.
The recipe is quite fun to make, but you cannot tamper too long when wrapping the ice cream or else it will melt and make a sloppy mess.
Vegan Mochi Ice Cream
(Makes 6)
- 1 cup vegan vanilla ice cream - divided into 6 balls
- 1 tablespoon matcha powder (optional)
- 1 tablespoon pureed strawberries (optional)
- 3/4 cup glutinous rice flour
- 3/4 cup water
- 1/4 cup sugar
- 1/2 cup potato starch
Directions
- Scoop six 3 tablespoon-sized balls of ice cream and freeze. If mixing with various flavors, mix the ice cream, re-freeze, and then scoop and freeze for about 4 hours until the ice cream is hard.
- To prepare the mochi layer, mix the glutinous rice flour, water, sugar and potato starch until there are no lumps.
- Cook in a 1,000 watt microvave for 1 minute. Stir the mixture. Cook for one minute again, stirring after. Then finally cook for another 30 seconds.
- Put mochi dough onto a sheet tray dusted with a layer of potato starch. Dust the top fo the mochi with potato starch as well.
- Roll out into an 8x12 inch rectangle. Place into the refrigerator to cool for 15 minutes.
- Cut six 4x4 inch squares and place between sheets of plastic wrap.
- Working one at a time, place frozen ice cream ball into the center of the mochi sheet. Fold in the four corners and using the plastic wrap, quickly twist and form a ball with the mochi. Immediately place in the freezer.
- Freeze mochi for 4 hours or until the ice cream is hard.