Dessert - Vegan mochi ice cream recipe

Author: Carrol Bernard  

The most incredible Vegan Mocha Ice Cream inspired by the popular Starbucks Ice Cream . These Hojicha Mochi Bites are the perfect sweet-but-not-too-sweet treat for those on a plant-based diet or GF diet.

Best Vegan Mochi Recipe

Best Vegan Mochi Recipe
Are you craving the best Vegan Mochi as delicious as the regular Mochi? If the answer is yes, then this mochi recipe is just what you’ve been waiting for! The BEST sticky, chewy and sweet vegan mochi made entirely from scratch right in the comfort of your very own kitchen.
Provided by: Izzy
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Japanese
Number of ingredients: 8
  • 6 tablespoons Mochiko ((or Shiratamako Sweet rice flour))
  • 2 tablespoons cane sugar ((or any other vegan sugar))
  • 6 tablespoons water
  • 1-2 drops food coloring (optional)
  • 1/4 cup cornstarch for dusting
  • 1/3 cup red beans
  • 1/3 cup cane sugar
  • water
  • Calories: 148 kcal
  • Carbohydrate: 35 g
  • Protein: 2 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 2 mg
  • Fiber: 1 g
  • Sugar: 23 g
  • Serving Size: 1 serving
How to cook:
  1. Make Vegan Red Bean Paste
  2. Add rinsed red beans and water to a saucepan over medium high heat.
  3. Bring the water to boil and cook for 5 minutes.
  4. Then discard the water, leaving the red beans in the pan.
  5. Add more water and bring to boil again, and cover with lid. Turn down the heat and let it simmer for 1 hour until you can easily mash the beans with your fingers.
  6. Make Vegan Mochi Dough
  7. In a microwave-safe bowl, whisk together mochiko, sugar, water, and optional food coloring. It’s important to whisk until everything is dissolved completely.
  8. Cover the bowl with plastic wrap or kitchen towel loosely.
  9. Microwave at full power for 2 minutes. Take it out and mix with a wet spatula. Cover and microwave for 30 more seconds until the dough becomes slightly translucent.
  10. Transfer the cooked mochi dough onto the cornstarch-dusted parchment paper. Sprinkle a thin layer of cornstarch onto the dough.
  11. Divide the dough into 3 to 4 equal parts and flatten each one into a circular shape. You can easily stretch the dough using your hands. (If your dough is too hot, wait for a few minutes until it’s cool enough to handle.)
  12. Assemble Vegan Mochi
  13. Scoop out about 1 tablespoon of red bean paste and place it in the center of the mochi wrapper.
  14. Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together.
  15. Tap the bottom of mochi with cornstarch. Brush the assembled vegan mochi with a brush gently to remove excess cornstarch.
  16. Repeat this process for the rest of the dough and fillings. Serve at room temperate. They can be store in the fridge for up to 2 days.
Notes: Easy Mochi Ice Cream Recipe, Make mochi: Combine flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir well until smooth. Cover the bowl with …

Vegan Mocha Ice cream (Starbucks copycat)

Vegan Mocha Ice cream (Starbucks copycat)
The most incredible Vegan Mocha Ice Cream inspired by the popular Starbucks Ice Cream . Dairy-free, vegan, oil-free ice cream that combines chocolate and espresso. Super creamy and made with cashews. You will be blown away by this heavenly bowl.
Provided by: Brandi Doming
Total time: 30 minutes
Prep time: 5 minutes
Yields: 3 servings
Cuisine: American,Gluten-free,Vegan
Number of ingredients: 8
  • 1 heaping cup (150g) whole raw cashews
  • 1 1/2 cups canned "lite" coconut milk (Highly recommend the Thai Kitchen or Taste or Thai brands. Do NOT use the Polar brand, it is nothing but fillers and will not work.)
  • 1/4 cup + 2 tablespoons cocoa powder
  • 1/2 cup + 2 tablespoons organic coconut palm sugar (gives a richer flavor than regular sugar)
  • 2 tablespoons raw agave (helps with the texture by preventing ice crystals)
  • 1 teaspoon vanilla extract
  • 2 teaspoons fine ground instant espresso
  • 1/8 teaspoon fine sea salt
How to cook:
  1. Add all of the ingredients to a power blender, such as a Vitamix, and blend for a couple of minutes on the highest setting until completely creamy and smooth. If you do not have a power blender, soak the cashews for 5-6 hours (the longer you soak, the creamier your ice cream) first in a bowl covered with room temperature water. Drain and rinse them and pat them dry. Add to your blender with the remaining ingredients.
  2. After you have gotten it completely smooth, taste and add any more espresso if desired.
  3. Pour the mixture into your ice cream maker and churn until firm and a soft serve consistency forms. Place in the freezer in an airtight container for a couple of hours to harden before eating. If it completely freezes overnight, just remove it a few minutes before serving.
Notes: Vegan-mochi-ice-cream, An easy, 3 ingredient, homemade vegan dog treat recipe. High fiber, free of common doggy allergens, and rewarding for both your dog & your

Vegan Mocha Ice Cream

Vegan Mocha Ice Cream
This vegan mocha ice cream is creamy from coconut milk, full of chocolate and gets a hit of caffeine from espresso!
Provided by: Lexi
Total time: 490 minutes
Cook time: 480 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 7
  • 1 can full-fat coconut milk
  • 1/2 cup coconut cream
  • 1/2 cup maple syrup
  • 3 tbsp cacao powder
  • 2 shots of espresso
  • 2 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • Serving Size: 1 Scoop
  • Calories: 116 calories
  • Sugar: 9.8 g
  • Sodium: 66.5 mg
  • Fat: 5 g
  • Saturated Fat: 4.4 g
  • Trans Fat: 0 g
  • Carbohydrate: 12.2 g
  • Fiber: 0.5 g
  • Protein: 0.9 g
  • Cholesterol: 0 mg
How to cook:
  1. Add all ingredients to a blender and blend until smooth.
  2. Pour mixture into ice cream maker to churn for 1 hour. When finished, transfer to an air-tight container and freeze for 8-10 hours or overnight.
Notes: Is Mochi Vegan? A Dairy-Free Mochi Guide, This chewy Japanese vegan treat is dairy-free, gluten-free, and has a lovely slightly sweet taste. It is a vegan and vegetarian favorite alike. But be …

Vegan Mochi Muffins (Hojicha)

Vegan Mochi Muffins (Hojicha)
A super easy, no-mixer Vegan Mochi Muffins recipe that is naturally gluten-free. These Hojicha Mochi Bites are the perfect sweet-but-not-too-sweet treat for those on a plant-based diet or GF diet. Once you've had them fresh from the oven, the crisp exterior and the soft, stretchy, chewy dough will leave you wanting more!
Provided by: Zen
Total time: 165 minutes
Cook time: 50 minutes
Prep time: 115 minutes
Yields: 12 servings
Cuisine: American,Fusion
Number of ingredients: 8
  • 2½ Cup coconut milk, unsweetened ((600g/ 21.2 oz) Substitute: 1 part/ 120g/ 4.24 oz coconut cream to 4 parts/ 480g/ 16.96 oz water)
  • ⅖ Cups water
  • 3 Cups glutinous rice flour (Substitute: mochiko flour etc. See notes for other varieties of glutinous rice flour)
  • 1¼- 1½ Cups white sugar
  • 1- 1½ Tablespoons Hojicha powder
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
  • Hojicha powder + icing sugar mixed in a 1:1 ratio (Optional, for dusting)
  • Calories: 378 kcal
  • Carbohydrate: 67 g
  • Protein: 3 g
  • Fat: 11 g
  • Saturated Fat: 9 g
  • Sodium: 1827 mg
  • Fiber: 1 g
  • Sugar: 0.05 g
  • Unsaturated Fat: 1.3 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat the oven to 350F/ 177C (157 fan.)
  2. Combine the dry ingredients in a large bowl. If your flour is clumpy, sieve before mixing well. (I never need to sieve for this recipe though!)
  3. Pour the coconut milk into the dry ingredients. Mix till there are no lumps, bits of flour, or air pockets in the batter. Don't stress about over-mixing as the glutinous rice flour has no gluten and can't be overworked/ become tough.
  4. Use an ice-cream scoop to scoop the batter into the muffin tin- this helps to ensure that every muffin is approximately the same weight and thus takes the same amount of time to bake. Fill each muffin compartment up to ¾ of the way (you want to give the vegan mochi muffins space to rise up)
  5. Tap the filled muffin tin gently to remove air bubbles in the dough before placing it in the hot oven.
  6. Bake for 45-55 minutes or till the edges have turned crisp and golden/ toothpick inserted into the centre comes out clean. The finished vegan mochi bites will still have a slightly translucent, gooey interior but a crisp golden exterior. The inside will look a little wet even when it's done!
  7. Optional: for a nice finish, you can dust the muffins with a light sprinkling of Hojicha powder mixed with icing sugar.
Notes: 12+ Mochi Flavors & Easy Recipes for Mochi Ice Cream, In only 10 minutes you can make this unique vegan and gluten-free mochi ice cream. The subtle savory flavor notes of the black sesame blend …
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