Vegan Mochi Ice Cream (Matcha Red Bean)

What better way to cool off from the summer heat than to have these soft, pillowy ice cream delivery packages? Upgrade your store-bought (or in my case, home-made) dairy-free ice cream by enveloping it in mochi.

Although mochi ice cream is a ubiquitous item in grocery stores, I found that vegan mochi ice cream is relatively rare. But that’s okay, because we can make them at home! They are actually very easy (and fun) to make and only require a few simple ingredients.


SIMPLIFIED STEP BY STEP GUIDE

Step #1: Prepare Mini Ice Cream Scoops. This recipe makes about 8 mochi ice creams. A little hack: I scoop my ice cream into an empty egg carton that is lined with plastic wrap. Scoop the ice cream into those egg slots and freeze them until you’re going to use wrap them in mochi. Alternatively, silicon muffin cups work great as well.

Step #2: Make the Mochi Dough. In a microwave-safe bowl, combine 1 cup (160 grams) of sweet rice flour (mochiko) and 50 grams of sugar. Whisk to combine first, then add 1 cup (236 grams) of water and whisk until completely smooth. Cover the bowl with plastic wrap, poke a few holes on top, and microwave on high heat for 1 minute. After 1 minute, use a wet spatula to mix up the dough, helping ensure even cooking. Repeat this two times with 1 more minute, then 30 more seconds — a total microwave time of 2 minutes 30 seconds. After the whole process, the mochi dough should turn semi-translucent and take on a gooey texture. Turn the dough onto a work surface that’s been lined with parchment paper and heavily dusted with potato starch (or corn starch), and let cool for a little bit.

Step #3: Roll out & Cut. Dust both the top of the mochi dough and the rolling pin liberally with flour, and roll the dough out into a large rectangle. Once rolled out, chill in the refrigerator for 25-35 minutes, or until cooled and firmed up. After cooling, use a round cutter (or a small bowl) to cut the rolled out dough into 10 cm (4 inch) diameter circles.


Step 4: Wrap the Ice Cream. Note: Before wrapping mochi, be sure to have plastic wrap ready on the side. Dust off as much potato starch as possible with a pastry brush, then place a scoop right in the middle. Fold up the sides, stretching as necessary, until the ice cream is completely encased. (I place the remaining scoops back into the freezer while I wrap each one up). Then, quickly wrap up the mochi ice cream and twist the top relatively tight, and place it back into the muffin cup/egg carton to keep its shape.

Freeze the mochi ice creams for at least 1 hour before enjoying. If left overnight, let them thaw for at least 10 minutes, otherwise they will be too frozen.


Vegan Mochi Ice Cream (Matcha Red Bean)

5 from 1 vote
Recipe by George L. Course: DessertCuisine: JapaneseDifficulty: Medium
Servings

8

mochi
Prep time

1

hour 
Cooking time

10

minutes

Vegan Mochi Ice cream — the ultimate ice cream delivery package. Upgrade your store-bought (or in my case, home-made) dairy-free ice cream by enveloping it in soft, pillowy mochi.

Ingredients

  • 8 small scoops ice cream, I used my vegan matcha red bean ice cream

  • 160 grams (1 cup) sweet rice flour, or mochiko

  • 50 grams sugar

  • 236 grams (1 cup) room temperature water

  • potato starch or corn starch, for dusting & rolling

Directions

  • Prepare Mini Ice Cream Scoops. Scoop ice cream into silicon muffin cups and freeze them until you’re going to use wrap them in mochi. Alternatively, an empty egg carton lined with plastic wrap works great as well.
  • Make the Mochi Dough. In a microwave-safe bowl, combine 1 cup (160 grams) of sweet rice flour (mochiko) and 50 grams of sugar. Whisk to combine first, then add 1 cup (236 grams) of water and whisk until completely smooth. Cover the bowl with plastic wrap, poke a few holes on top, and microwave on high heat for 1 minute. After 1 minute, use a wet spatula to mix up the dough. Repeat this two times with 1 more minute, then 30 more seconds (2 minutes 30 seconds total). Turn the dough onto a work surface that’s been lined with parchment paper and heavily dusted with potato starch (or corn starch), and let cool for a little bit.
  • Roll out & Cut. Dust both the top of the mochi dough and the rolling pin liberally with flour, and roll the dough out into a large rectangle. Once rolled out, chill in the refrigerator for 25-35 minutes, or until cooled and firmed up. After cooling, use a round cutter (or a small bowl) to cut the rolled out dough into 10 cm (4 inch) diameter circles.
  • Wrap the Ice Cream. Note: Before wrapping mochi, be sure to have plastic wrap ready on the side. Dust off as much potato starch as possible with a pastry brush, then place a scoop right in the middle. Fold up the sides, stretching as necessary, until the ice cream is completely encased. (I place the remaining scoops back into the freezer while I wrap each one up). Then, quickly wrap up the mochi ice cream and twist the top relatively tight, and place it back into the muffin cup/egg carton to keep its shape.
  • To Finish. Freeze the mochi ice creams for at least 1 hour before enjoying. If left overnight, let them thaw for at least 10 minutes, otherwise they will be too frozen.

Notes

  • For best texture, allow mochi ice cream to defrost for at least 10 minutes before enjoying (especially if left frozen overnight).
  • Prep time does not include freezing time (after making all the mochi ice creams).

Did you make this recipe? I’d love to see your recreations!

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