Vegan Strawberry Mochi Ice Cream (Print Version)
Soft, chewy rice dough encases creamy strawberry coconut ice cream in this dairy-free Japanese dessert. Ready in 55 minutes plus freezing time.
# What You 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, Mochiko)
07 - 1/4 cup granulated sugar
08 - 2/3 cup water
09 - 1/2 teaspoon beetroot powder (optional for color)
→ Dusting
10 - 1/4 cup potato starch or cornstarch
# Directions:
01 - Blend strawberries, coconut milk, maple syrup, vanilla extract, and salt until completely smooth. Transfer mixture to an ice cream maker and churn according to manufacturer instructions, or pour into a shallow freezer-safe dish and freeze for 2-3 hours, stirring every 30 minutes until creamy and scoopable.
02 - Scoop the churned ice cream into 8 equal portions, approximately 1 1/2 tablespoons each. Roll quickly into smooth balls and place on a parchment-lined baking sheet. Freeze until completely firm, at least 2 hours.
03 - In a microwave-safe bowl, whisk together sweet rice flour, granulated sugar, water, and beetroot powder if using, until no lumps remain. Cover loosely with plastic wrap.
04 - Microwave on high power for 1 minute. Stir thoroughly, then microwave for another 1 minute. Stir again and continue microwaving in 30-second intervals until dough becomes thick and translucent, approximately 2.5-3 minutes total. Let cool for 10 minutes until safe to handle.
05 - Generously dust a clean work surface with potato starch or cornstarch. Turn cooled dough onto surface and dust top. Roll dough to approximately 1/4-inch thickness. Using a 3.5-inch round cutter or drinking glass, cut out 8 circles. Keep circles separated with parchment paper to prevent sticking.
06 - Working quickly to prevent melting, place one frozen ice cream ball in the center of each mochi circle. Gently pull edges of dough up and over ice cream, pinching tightly to seal completely. Place each assembled mochi seam-side down in a cupcake liner. Freeze finished mochi ice cream for at least 1 hour before serving.
# Insider Tips:
01 -
- The combination of soft, slightly sweet mochi and tangy strawberry ice cream creates the most satisfying texture contrast
- You get all the indulgence of traditional mochi ice cream while keeping it completely plant-based and naturally gluten-free
- These store beautifully in the freezer for up to two weeks, making them perfect for last-minute dessert emergencies
02 -
- Keep everything ice cold during assembly because once that mochi dough warms up, it becomes incredibly sticky and difficult to work with
- Moisture is your enemy here, so make sure your ice cream balls are frozen solid before attempting to wrap them in the mochi
- If the mochi tears while wrapping, simply pinch it together with damp fingers and patch with a small piece of extra dough
03 -
- The beetroot powder isnt just for color, it adds a subtle earthy sweetness that makes the strawberry flavor more complex
- Freeze your ice cream balls on a silicone mat instead of parchment for easier removal during assembly