Vegan Strawberry Mochi Ice Cream (Printable version)
Soft chewy mochi wraps creamy coconut-strawberry filling in this dairy-free 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
# Directions:
01 - Blend strawberries, coconut milk, maple syrup, vanilla extract, and salt until completely smooth. Churn in ice cream maker per manufacturer instructions, or freeze in shallow dish stirring every 30 minutes for 2-3 hours until scoopable.
02 - Scoop ice cream into 8 small balls approximately 1 1/2 tablespoons each. Place on lined baking tray and freeze until firm, minimum 2 hours.
03 - Whisk sweet rice flour, sugar, water, and beetroot powder in microwave-safe bowl until smooth. Cover loosely with plastic wrap.
04 - Microwave on high 1 minute, stir, then microwave another minute. Continue microwaving in 30-second intervals until dough becomes thick and translucent, about 2.5-3 minutes total. Cool 10 minutes until safe to handle.
05 - Dust work surface generously with potato starch. Roll dough to 1/4-inch thickness. Cut 8 circles using 3.5-inch round cutter or glass. Keep separated with parchment paper.
06 - Working quickly, place frozen ice cream ball in mochi center. Pinch edges tightly to seal, place seam-side down in cupcake liner. Repeat with remaining ingredients. Freeze at least 1 hour before serving.
# Expert advice:
01 -
- The chewy soft mochi against the creamy strawberry ice cream creates the most incredible texture combination youve ever experienced
- They freeze beautifully for weeks, so you can grab one whenever that sweet craving hits at midnight
02 -
- Work in a cool kitchen or near a fan because warm mochi dough becomes impossibly sticky and frustrating
- Have all your tools and supplies ready before you start assembling, because once the ice cream starts softening you are racing against time
03 -
- Use an ice cream scoop with a release mechanism for uniform balls that are easier to wrap
- Keep a small bowl of ice water nearby to dip your fingers in if the mochi starts sticking to your hands