glutenfrei

Mochi ice cream

This Japanese ice cream confection is not only incredibly delicious, but with this recipe it's also vegan, gluten-free, and low in histamine! And the best part: Making your own mochi ice cream is easier than you think. Give it a try!

This recipe is   

  • vegan
  • suitable for a low-histamine diet  
  • gluten-free  
  • lactose-free  

Preparation time  

20 minutes + 2-3 hours freezing time  

Ingredients for 6 Mochi Ice Creams

Ice  

  • 1 can of coconut milk (1) (only the thick part)  
  • 2 tablespoons of icing sugar  
  • 1 tbsp frozen wild blueberries  

Mochi dough  

  • 65 g glutinous rice flour  
  • 2 tablespoons of icing sugar  
  • 3 tbsp frozen wild blueberries  
  • 70 ml water  

Mochi ice cream preparation   

  • Blend frozen wild blueberries, icing sugar and the thick part of one can of coconut milk (1) in a smoothie maker until smooth.  
  • Freeze in small bowls, cups or sturdy muffin tins.  
  • Blend frozen wild blueberries and water in a smoothie maker until smooth, then strain. Collect the liquid.  
  • Mix the blueberry water with glutinous rice flour and powdered sugar and cook in a pan, stirring constantly, until a sticky, firm dough forms.  
  • Let the mochi dough cool briefly.  
  • Take the ice cream out of the freezer.  
  • Divide the mochi dough into 6 equal parts and flatten them into rounds with your hands.  
  • Place the ice cream in the middle and enclose it with the mochi dough.  
  • Serve immediately or refreeze.  

Our HistaFood tip  

For a low-fructose version, you can replace the powdered sugar with dextrose. 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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