Vegan Strawberry Mochi Ice Cream (Printable)

Creamy coconut-strawberry ice cream encased in soft, chewy mochi shells - a delightful dairy-free Japanese dessert.

# What You 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, for color)

→ Dusting

10 - 1/4 cup potato starch or cornstarch

# Directions:

01 - Blend strawberries, coconut milk, maple syrup, vanilla extract, and salt until smooth. Churn in an ice cream maker according to manufacturer's instructions, or pour into a shallow dish and freeze, stirring every 30 minutes until creamy and scoopable (about 2–3 hours). Scoop into 8 small balls (about 1 1/2 tablespoons each), place on a lined tray, and freeze until firm (at least 2 hours).
02 - In a microwave-safe bowl, whisk sweet rice flour, sugar, water, and beetroot powder (if using) until smooth. Cover loosely with plastic wrap. Microwave on high for 1 minute, stir, then microwave for another minute. Stir again, then microwave in 30-second intervals until the dough is thick and translucent (total about 2.5–3 minutes). Allow to cool until safe to handle (about 10 minutes).
03 - Generously dust a clean work surface with potato starch. Turn out the mochi dough onto the starch, dust the top, and roll to about 1/4-inch thickness. Cut 8 circles (about 3.5 inches in diameter) using a round cutter or glass. Keep mochi circles separated with parchment to prevent sticking.
04 - Working quickly, place a frozen ice cream ball in the center of a mochi circle. Pinch edges together to seal; place seam-side down in a cupcake liner. Repeat with remaining mochi and ice cream. Freeze finished mochi ice cream at least 1 hour before serving.

# Expert Tips:

01 -
  • The combination of chewy mochi and creamy strawberry ice cream is absolutely addictive
  • You can impress friends with something that tastes like it came from a specialty shop
  • Its completely dairy free but nobody would ever guess
02 -
  • The ice cream balls must be frozen solid before wrapping or they will melt everywhere
  • Work with one piece of mochi at a time and keep the rest covered so they do not dry out
  • If the dough becomes too difficult to work with microwave it for ten seconds to soften
03 -
  • A slightly warm dough is easier to work with than a cold one
  • The beetroot powder adds color without any earthy taste
  • Double the recipe because these disappear faster than you expect

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