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Easy Vegan Blueberry Mochi Ice Cream

All Purpose Veggies
5 from 2 votes
Prep Time 10 minutes
Cook Time 3 minutes
Course Dessert
Cuisine Japanese
Servings 6 mochi
Calories 164 kcal

Ingredients
  

Mochi Ingredients

Other Ingredients

  • ¼ cup corn, potato or tapioca starch
  • 6 scoops ice cream of choice

Instructions
 

Prepare the filling (see options*)

  • Prepare mochi filling by placing a scoop of ice cream into a piece of plastic clear wrap.
  • Wrap the ice cream scoop with the plastic wrap
  • Freeze the pre-scooped ice cream until completely frozen (about 1-2 hours). It's important for the ice cream scoops to be frozen solid to keep it from melting when covering them with the mochi skin. Keep them in the freezer until ready to use.

Make the Mochi

  • Puree the blueberries in a mini blender until liquidy. Add lemon juice for the best color (optional).
  • Filter the blueberry puree through a sieve and put aside the discards.
  • In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the blueberry puree
  • Microwave the combined dough in the microwave for 2 minutes.
  • Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
  • Return to microwave and heat for additional 1 minute. You’ll know when it is ready when the dough is slightly translucent
  • Scrape the cooked mochi onto the baking pan sprinkled with starch, and allow to cool to room temperature
    OPTIONAL: For best results, use a rolling pin to thin out the mochi dough before wrapping the ice cream. This ensures a thinner, more even mochi skin.
  • Let the mochi cool to room temperature before wrapping the mochi dough around the prepared ice cream filling.
  • Cut the mochi into 6 pieces using scissors
  • Wrap the mochi dough around the prepared ice cream filling
  • Wrap the finished mochi in the plastic wrap (from wrapping the scoop of ice cream before) and freeze for about 30-60 minutes before serving.
  • OPTIONAL: I brushed away the corn starch (that we used to keep the mochi from sticking to our hands in the previous step) with a clean wet paper towel to get rid of the excess corn starch and bits of ice cream.
  • To enjoy later, keep the mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.

Notes

***There are so many filling options when it comes to mochi. This recipe uses an ice cream filling, but you can easily replace it with sweetened red bean paste (koshi an), sweetened white bean paste (shiro an), mung bean paste, chopped nuts, fruit, or even mashed sweet potato. 
**Use fresh blueberries, or thawed from frozen. Lemon juice is not required, but it helps preserve the color of the blueberries.

Nutrition

Calories: 164kcalCarbohydrates: 35gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 15mgPotassium: 105mgFiber: 2gSugar: 10gVitamin A: 116IUVitamin C: 6mgVitamin D: 1µgCalcium: 37mgIron: 1mgZinc: 1mg***Net Carbs: 33g
Keyword blueberry, icecream, microwave, mochi
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