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Here’s the most gorgeous blueberry mochi ice cream recipe that’s bursting with our favorite summer flavor and made using fresh ripe blueberries and filled with vegan ice cream. The outer mochi only takes about 10 minutes to make, since it’s prepped in the microwave. Once that’s done all you need is ice cream or frozen yogurt filling of choice. It’s an instant family favorite.
Here’s why I love this recipe
- easy to prepare (all in the microwave)
- only 5 ingredients
- made from fresh blueberries
- great source of vitamins and antioxidants
- actually healthy!
Ingredients Used to Make Vegan Blueberry Mochi Ice Cream
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Blueberry – use fresh, or thawed from frozen. I used a mini blender to puree the blueberries, and added a bit of lemon juice to preserve the color.
Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
Cornstarch – for dusting the mochi
Ice cream filling – dairy or dairy free, any flavor you like. I used a vegan/ dairy free kind made from coconut milk, below:
More Blueberry Recipes (HERE)
How to Make
More Ways to Enjoy Blueberry Mochi Ice Cream
Instead of ice cream, you’re welcome to fill these blueberry mochi with other fillings, such as sweetened red bean paste, below
- Sweetened Red Bean Paste (a.k.a. Koshi An): You can find Sweetened Red Bean paste in most Asian grocery stores, and online (Amazon). There are Fine and Coarse kinds (I used coarse).
- Sweetened White Bean Paste (a.k.a. Shiro An) – the white bean version of the sweetened red bean paste.
Note on Substitutions
Is mochiko flour same as glutinous rice flour?
Yes, they are the same. Mochiko flour is just another name of glutinous rice flour, which is also synonymous with sweet rice flour
How to Store Blueberry Mochi Ice Cream
- Keep the mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.
- The mochi ice cream can be kept in the freezer in a a plastic freezer bag or an airtight container up to 3-4 weeks.
Final Tips for Blueberry Mochi Ice Cream
- When making the mochi skin, use a solid metal spoon (wooden spoons might break!) to stir the cooked mochi mixture so that the cooked and uncooked parts are evenly mixed
- Use a microwave-safe bowl, preferably glass like pyrex
- Let the mochi ice cream defrost for about 5-10 minutes in room temperature before eating.
More Mochi Ice Cream Recipes You’ll Love
Why do you add lemon juice to blueberries?
We add a splash of lemon juice to the blueberries when mashing or pureeing because the acid in the lemon juice brightens up the blue/purple hue of the blueberries. The lemon juice also brings out the sweet-tart flavors of the blueberries, not to mention how it contributes a good dose of vitamin C to the recipe.