“Moonlit Mochi Mountain – A Paleo Frozen Japanese Delight”

Allergens

Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Wheat-Free

Ingredients

• 3 cups coconut milk 1/2 cup honey 1 tablespoon vanilla extract 1 1/2 cups almond flour 1/4 teaspoon salt 20 mochi balls (rice cake)

Instructions

1. In a saucepan, combine coconut milk, honey, and vanilla extract. Heat over medium heat until the mixture just begins to simmer. Stir occasionally to prevent burning. Remove from heat and let it cool completely.
2. In a separate bowl, mix together almond flour and salt. Gradually add this dry mixture into the cooled coconut milk mixture, stirring well after each addition to ensure a smooth texture. Cover and refrigerate for at least 4 hours or overnight.
3. Once churned and set in a large container, create layers of the ice cream by placing alternating layers of mochi balls and ice cream mixture. Smooth out the surface and cover with plastic wrap.
4. Freeze until firm, preferably overnight.
5. Before serving, allow the dessert to sit at room temperature for 10 minutes for easier cutting.
6. Cut into wedges using a sharp knife dipped in hot water, then wipe clean between cuts.
7. Place each wedge on a plate and garnish with a sprig of edible sakura blossoms.

Chef’s Insight

The contrast of textures and flavors makes this dessert truly unique and unforgettable.

Notes

Ensure you use gluten-free mochi to keep the recipe Paleo-friendly.