Mochi Vegan Ice Cream

Preparations:

• Glutinous rice (can buy Japanese type, called mochi-mai or sweet rice).
• Vegan ice cream, any flavor (can try green tea or green bean vegan ice cream).
• Cooked glutinous rice flour for the shell.
  

Directions

1. Steam the rice.
2. Blend cooked rice (while it’s still hot) until smooth and very fine.
3. Let the rice dough cool off, then roll into round-shape thin layers.
4. Place vegan ice cream in the center of each round mochi dough. Use some dry flour so the dough doesn’t stick to your hands. Fold it into a round ball.
5. Freeze at least 2 hours before serving.

Source: japanest.com

Banana, Pineapple & Coconut Vegan Ice Cream

Courtesy of http://thuvienphathoc.blogspot.com/

Ingredients

• 5 bananas (just about ripe; peel should be greenish still)
• 50 grams roasted peanut
• 150 grams shredded coconut
• ½ pineapple, finely chopped
• 20 grams rice flour
• Salt
• Vegan sugar
  

Preparations

1. Roast peanuts; crush lightly. Shred coconut. Save 1/3 for topping. Use the rest to mix with water to get ½ cup coconut milk, then mix with water again to get ½ cup of diluted coconut milk.
2. Combine the 1 cup of coconut milk, 1/3 teaspoon salt, and 1 tablespoon of sugar. Boil the mixture. Add some cool water to rice flour and stir well. Then slowly add to the boiling coconut milk mixture for thicker consistency. Make sure the flour is well cooked. Set the coconut milk aside to cool. Finely chop pineapple.
   

Directions

1. Peel bananas. Put the bananas on the cutting board. With a cleaver (large knife) or something similar, press the bananas until flattened.
2. Add roasted peanuts and coconut milk. Insert an ice cream stick into each banana. Top with shredded coconut and pineapple.
3. Freeze the bananas. They should be great to enjoy after 3 hours.