Vegan Strawberry Mochi Ice Cream (Printable)

Dairy-free strawberry ice cream nestled in soft, chewy mochi wrappers for a refreshing plant-based Japanese treat.

# What You’ll Need:

→ Strawberry Ice Cream Base

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 teaspoon vanilla extract
05 - Pinch of salt

→ Mochi Dough

06 - 1 cup sweet rice flour (glutinous rice flour or Mochiko)
07 - 1/4 cup granulated sugar
08 - 2/3 cup water
09 - 1/2 teaspoon beetroot powder (optional for natural pink color)

→ Dusting and Assembly

10 - 1/4 cup potato starch or cornstarch for dusting work surface

# How-to Steps:

01 - Combine fresh strawberries, coconut milk, maple syrup, vanilla extract, and salt in a blender. Process until completely smooth and no strawberry chunks remain.
02 - Transfer mixture to an ice cream maker and churn according to manufacturer instructions until thick and creamy. Alternatively, pour into a shallow freezer-safe dish and freeze for 2-3 hours, stirring every 30 minutes to break up ice crystals until scoopable consistency is achieved.
03 - Using a cookie scoop or spoon, portion ice cream into 8 equal balls approximately 1 1/2 tablespoons each. Place balls on a parchment-lined baking sheet and freeze until completely firm, at least 2 hours or overnight.
04 - Whisk together sweet rice flour, granulated sugar, water, and beetroot powder if using in a microwave-safe bowl until smooth and lump-free. Cover loosely with plastic wrap.
05 - Microwave on high power for 1 minute, then stir thoroughly. Return to microwave for another 1 minute and stir again. Continue microwaving in 30-second intervals, stirring between each, until dough becomes thick, shiny, and translucent, approximately 2.5 to 3 minutes total cooking time.
06 - Let mochi dough rest for about 10 minutes until cool enough to handle safely. The dough should remain pliable and warm but not hot.
07 - Heavily dust a clean work surface with potato starch or cornstarch. Turn out the mochi dough, dust the top generously, and roll to 1/4-inch thickness. Use a 3.5-inch round cutter or drinking glass to cut 8 circles. Keep circles separated with additional parchment paper to prevent sticking.
08 - Working quickly to prevent melting, place one frozen ice cream ball in the center of a mochi circle. Gently stretch and fold edges of dough around the ice cream, pinching to seal completely. Place seam-side down in a cupcake liner or small muffin cup.
09 - Repeat assembly process with remaining mochi circles and ice cream balls. Transfer assembled mochi ice cream to freezer and freeze for at least 1 hour to firm completely before serving. Store in an airtight container in the freezer for up to 1 week.

# Expert Advice:

01 -
  • The texture contrast between chewy mochi and creamy ice cream is absolutely addictive
  • These look impressive but are actually quite forgiving once you get the hang of it
  • They freeze beautifully so you can keep a stash ready for sudden cravings
02 -
  • Keep your hands dusted with starch throughout the entire process or the mochi will stick to everything
  • Work in batches if your kitchen is warm, keeping unused mochi rounds covered
  • The assembled mochi needs at least one hour in the freezer to set properly before serving
03 -
  • Use a 3.5 inch cutter for the perfect size ratio of mochi to ice cream
  • Keep a bowl of ice water nearby to dip sticky hands into occasionally

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