Low Carb Mochi Ice Cream

Satisfy your sweet tooth without compromising your diet with this irresistibly chewy and creamy Low Carb Mochi Ice Cream! A keto-friendly twist on the beloved Japanese treat, this recipe swaps traditional rice flour for almond flour and uses erythritol as a natural sweetener, making it perfect for low-carb lifestyles. Each mochi shell is made with a simple mixture of almond flour, unsweetened coconut milk, and glucomannan powder, creating a tender and pliable dough to wrap around scoops of sugar-free vanilla ice cream. With just 20 minutes of prep time and a quick 1-hour freeze, you'll have a batch of perfectly portioned, guilt-free desserts ready to share (or savor solo!). Serve them straight from the freezer for a refreshingly cool, low-carb indulgence that's as fun to make as it is to eat.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:6 mins

Total Time:26 mins

Servings: 12

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Erythritol
• 0.5 cup Unsweetened coconut milk
• 2 tablespoons Glucomannan powder
• 1 teaspoon Vanilla extract
• 1 pint Sugar-free vanilla ice cream
• 1 Silicone mochi mold
• 1 Plastic wrap
• 0.25 cup Cornstarch (for dusting)

Directions

Step 1

Begin by scooping the sugar-free vanilla ice cream into the silicone mold, filling each cavity evenly. Place the mold into the freezer for at least 1 hour to allow the ice cream to harden completely.

Step 2

In a small saucepan, combine the almond flour, erythritol, unsweetened coconut milk, and glucomannan powder. Stir the mixture over low heat until it thickens into a dough-like consistency, which should take about 5-6 minutes.

Step 3

Remove the saucepan from the heat and stir in the vanilla extract. Allow the mochi dough to cool slightly.

Step 4

Dust a flat surface with cornstarch and transfer the mochi dough onto it. Use a rolling pin dusted with cornstarch to roll the dough out evenly until it is about 1/8 inch thick.

Step 5

Cut the rolled dough into 12 squares. Ensure each square is large enough to cover an ice cream ball entirely.

Step 6

Remove the silicone mold from the freezer and gently take out each ice cream ball. Place an ice cream ball in the center of each mochi square.

Step 7

Carefully wrap the dough around each ice cream ball, pinching the edges to seal and form a smooth ball. Use plastic wrap to completely wrap each piece of mochi, ensuring it maintains its shape.

Step 8

Place the wrapped mochi balls back in the freezer for at least 1 hour before serving, allowing the dough to set around the ice cream.

Step 9

Once set, remove the plastic wrap and serve immediately for a delightful low-carb mochi ice cream experience.

Nutrition Facts

Serving size	(942.3g)

Amount per serving	% Daily Value*
Calories	1536.4

Total Fat 97.7g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat g
Cholesterol 94.6mg	0%
Sodium 260.3mg	0%
Total Carbohydrate 199.2g	0%
Dietary Fiber 21.8g	0%
Total Sugars 6.2g
Protein 45.1g	0%

Vitamin D 189.3IU	0%
Calcium 1007.4mg	0%
Iron 6.0mg	0%
Potassium 718.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 9.7%

Carbs: 42.9%