Easy Vegan Blueberry Mochi Ice Cream Recipe - All Purpose Veggies (2024)

Prepare ice cream filling: place a scoop of ice cream into a piece of plastic clear wrap

wrap the ice cream scoop with the plastic wrap, and freeze the pre-scooped ice cream until ready to use

(OPTIONAL) strain the blueberry puree through a sieve to filter out the larger pieces of blueberry skin and seeds.

This filtering process ensures the smoothest mochi texture, but you're welcome to skip this step since it's much easier to just use the blueberry puree as is. The texture will be slightly rougher, but you'll be getting more nutrients and antioxidants that is present in the skin of the blueberries.

In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with pureed (or finely mashed) blueberries.

Microwave the combined dough in the microwave for 2 minutes.

Use a solid metal spoon to stir the cooked mochi mixture. Return to microwave and heat for an additional 1 minute. You'll know when it is ready when the dough is slightly translucent

Drop the hot mochi dough onto a surface floured with corn starch. Flatten, and use kitchen shears/ scissors to cut the mochi into 5 to 6 pieces. Handle with care, or use vinyl gloves, as the mochi dough will be HOT

Let the mochi cool to room temperature before wrapping the mochi dough around the prepared ice cream filliing.

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.

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: Once they're frozen solid, 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 remove the excess corn starch and small bits of ice cream left on the mochi surface.

ENJOY!

Mochi Ingredients

• 12 oz blueberries, pureed* yields about 1 cup of puree without the skin
• 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
• 2 tsp lemon juice (optional)
• 2 Tbsp sugar of choice (omit if desired)

Other Ingredients

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

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.

***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.