Kakigori snow cones are a shaved ice treat inspired by Japanese kakigori. It’s icy, refreshing, creamy and oozing with fruity syrup. It’s perfect for when the months start heating up and you want a dessert that doesn’t feel heavy.
Japanese kakigori is made from flakes of shaved ice and topped with mouth-watering syrup and sweetened condensed milk. Usually, the sweetened condensed milk makes kakigori not vegan, but you can buy delicious coconut condensed milk at the grocery store.
How To Make Kakigori Snow Cone Syrup
Store-bought syrups are typically loaded with dyes, preservatives and extra sugar. Cut all of that out by making homemade fruit syrup. My recipe for strawberry and pineapple syrup is all natural and made from just 3 ingredients: fruit, sugar and lemon juice.
Start by cutting the fruit into small pieces and then pureeing in a blender for a minute. Add the lemon juice and sugar and pulse until combined. Next, move the sauce over to a saucepan and cook on the stove to get a smooth consistency. Allow the syrups to cool before moving into a squeeze bottle or other containers.
How To Make Shaved Ice
A kakigori shaved ice machine is not something that’s available to most people, so I recommend using a regular shaved ice machine. The ice will be flaky, crunchy and cool and works well as the base for the snow cones. I’ve had the Dash Shaved Ice Maker for over 2 years and it works like a charm for all my snow cone and slushie needs.
How To Assemble Kakigori Snow Cones
To make sure every bite of a kakigori snow cone is delicious, layer the ice and syrup in an alternating pattern. When putting everything together, imagine a rounded dome shape that is flat at the top. This will make the snow cone easier to eat.
Start by shaving the amount of ice you want to use and set it to one side. Get your dessert bowl and squeeze some syrup (if using a squeeze bottle) or spoon some syrup on the bottom of the bowl. Pack a layer of shaved ice on top of the syrup. Liberally drizzle some more syrup onto the ice, making sure to saturate the shaved ice. Add one more layer of ice to the bowl, rounding it off the top. Generously pour more syrup onto the ice and then finish it off with two heaping tablespoons of coconut sweetened condensed milk.
Use squeeze bottles to get the most even distribution of syrup in the snow cone.
There you have it! Kakigori snow cones are a delicious, crunchy and fruity dessert that feels like the perfect complement to a warm day.
Leftover syrup can be stored for up to 5 days and drizzled on anything! It pairs great with pancakes, stirred into Chia Seed Pudding or added to oatmeal. If you make this recipe, don’t forget to leave a review below and tag @PlantBasedDogGuy on Instagram.
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