Let us introduce a vegan kinako ice cream that features traditional Japanese ingredients — amazake (fermented rice drink) and kinako (roasted soybean flour) — combined with soy yogurt and banana for a smooth, naturally sweet finish. It’s incredibly easy to make — just mix the ingredients and chill.
This ice cream is low in calories, completely free from dairy, eggs, and refined sugar—making it a guilt-free treat you can enjoy even while dieting.
It’s a simple and healthy way to enjoy traditional Japanese ingredients in a vegan dessert — so why not give it a try?
What is Amazake
Amazake is a traditional Japanese drink made from fermented rice. Despite its name — which literally means "sweet sake" — amazake is usually non-alcoholic and enjoyed by people of all ages.
It has a naturally mild sweetness that comes from the fermentation process, with no added sugar.
Amazake is rich in nutrients such as vitamins B1, B2, B6, folic acid, dietary fiber, amino acids, and enzymes. Thanks to its impressive nutritional profile, it’s often called a “drinkable IV” or “a nutritious energy drink in a cup” in Japan.
Traditionally, amazake is enjoyed during New Year celebrations and other festive occasions, as it’s considered a symbol of good luck and well-being.
It’s commonly served warm during hatsumōde (New Year shrine visits), making it a comforting and meaningful part of Japanese New Year traditions.
You can also enjoy it chilled, and it’s become a popular ingredient in smoothies, desserts, and even vegan ice cream — like our kinako amazake ice cream recipe!
What is Kinako
Kinako is a traditional Japanese ingredient made from roasted soybeans that are finely ground into a soft, golden powder.
It has a naturally nutty and mildly sweet flavor, and is often used in Japanese desserts.
Kinako is especially popular as a topping for mochi (rice cakes) and is frequently used in wagashi, traditional Japanese sweets. When dusted over freshly made mochi or blended into sweet treats, it adds a warm, toasty aroma and a subtle sweetness.
In addition to its delicious flavor, kinako is also known for being high in protein and rich in nutrients like dietary fiber, calcium, and B vitamins — making it both a tasty and wholesome choice in Japanese cuisine.
The Story Behind This Recipe
Amazake and kinako are both traditional ingredients that can be considered soul foods of Japan.
Amazake is even mentioned in the Nihon Shoki (The Chronicles of Japan), one of Japan’s oldest historical texts, written in the early 8th century.
Kinako is also believed to have been consumed around the same time.
Both amazake and kinako have long been regarded as auspicious foods in Japan, traditionally eaten in hopes of a good harvest.
As a result, amazake is often served during celebratory occasions, such as New Year shrine visits (hatsumōde) and weddings.
Kinako is also commonly enjoyed at New Year’s, typically sprinkled over freshly made mochi.
With these two lucky ingredients at its heart, this vegan ice cream can be seen as a truly auspicious treat.
Ingredients
- Amazake (use the concentrated type) - 2/3 cup / 5.3 oz / 150 g
- Unsweetened soy yogurt - 6 tbsp / 3.5 oz / 100 g
- 1 medium ripe banana (the riper, the better, since this recipe contains no added sugar) - about 3.5 oz / 100 g
- Kinako (roasted soybean flour) - 4 tbsp / 1.1 oz / 30g
Instructions
| 1 |  | Blend the amazake, soy yogurt, kinako, and banana using a hand blender until smooth. Tip If the banana isn’t sweet enough for your taste, feel free to add about 1 tbsp of raw cane sugar or maple syrup. |
| 2 |  | Pour the mixture into a zip-top freezer bag, flatten it out evenly, and place it in the freezer. |
| 3 |  | Take the bag out a few times during freezing and knead it gently by hand. Tip This helps create a smoother, creamier texture. |
| 4 |  | Once fully frozen, scoop and serve! Tip For easier scooping and serving, you can transfer the semi-frozen mixture from the bag into a freezer-safe container. |
Top Spots in Japan We Recommend — Inspired by This Recipe
If you want to enjoy amazake and kinako in a truly authentic way, we highly recommend visiting a shrine during the Japanese New Year — especially for hatsumōde, the first shrine visit of the year.
Sipping warm amazake and tasting kinako-covered treats while taking part in hatsumōde is a wonderful way to experience the cultural essence of Japan’s New Year traditions.
At large shrines where many people gather for hatsumōde, you can usually find amazake and kinako mochi being served.
Among our team at Paqupel, a favorite shrine to visit during the New Year is Kanda Myojin in Tokyo.
Kanda Myojin enshrines the deity of prosperity and business success, making it a popular destination for those praying for good fortune in their work or business at the start of the year.
At the entrance to the shrine, you’ll find Amanoya, a long-established amazake shop where you can enjoy freshly made amazake as well as traditional Japanese sweets featuring kinako, such as kinako mochi.
New Year shrine visits in Japan have a uniquely sacred and festive atmosphere. If you’re interested in exploring Japan’s spiritual and cultural roots, we encourage you to experience hatsumōde for yourself.
Kanda Myojin 神田明神
Google map
What's KANDAMYOUJIN?
Amanoya 天野屋
Google map