Vegan Strawberry Mochi Ice Cream (Printable)
Chewy mochi wraps creamy strawberry coconut ice cream in this plant-based Japanese dessert
# What You'll Need:
→ Strawberry Ice Cream
01 - 1 1/2 cups fresh strawberries, hulled and chopped
02 - 1/2 cup canned full-fat coconut milk
03 - 1/4 cup maple syrup
04 - 1 tsp vanilla extract
05 - Pinch of salt
→ Mochi Dough
06 - 1 cup sweet rice flour (glutinous rice flour)
07 - 1/4 cup granulated sugar
08 - 2/3 cup water
09 - 1/2 tsp beetroot powder (optional)
→ Dusting
10 - 1/4 cup potato starch or cornstarch
# How to Make It:
01 - Blend strawberries, coconut milk, maple syrup, vanilla extract, and salt until completely smooth and uniform in texture.
02 - Process mixture in ice cream maker following manufacturer guidelines, or transfer to shallow freezer-safe dish and freeze while stirring every 30 minutes until creamy and scoopable (approximately 2–3 hours).
03 - Scoop firm ice cream into 8 equal balls measuring approximately 1 1/2 tablespoons each. Arrange on parchment-lined tray and return to freezer until completely solid (minimum 2 hours).
04 - Whisk sweet rice flour, sugar, water, and beetroot powder if using, in microwave-safe bowl until smooth and lump-free.
05 - Cover bowl loosely with plastic wrap. Microwave on high power for 1 minute, stir thoroughly, then microwave another minute. Continue microwaving in 30-second intervals, stirring between each, until dough becomes thick and translucent (total cooking time approximately 2.5–3 minutes).
06 - Allow mochi dough to rest until cool enough to handle safely, approximately 10 minutes.
07 - Generously dust clean work surface with potato starch. Turn out mochi dough, dust top surface, and roll to 1/4-inch thickness. Cut 8 circles using 3.5-inch round cutter or glass. Separate circles with parchment paper to prevent sticking.
08 - Working quickly to prevent melting, place one frozen ice cream ball in center of each mochi circle. Pinch edges together to seal completely, then place seam-side down in cupcake liner. Repeat with remaining components.
09 - Transfer assembled mochi ice cream to freezer and chill for at least 1 hour before serving to ensure proper texture.
# Expert Advice:
01 -
- The contrast between cold creamy ice cream and chewy soft mochi creates the most satisfying texture experience
- Making these at home means you control every ingredient and can customize flavors endlessly
02 -
- Room temperature ice cream balls will make assembly impossible so keep them frozen until the exact moment you wrap them
- The dough becomes unworkable if it gets too cold so work through the wrapping process without stopping once you start
03 -
- Dust your hands with potato starch before handling the mochi dough
- Use a warm knife to cut cleanly through any leftovers