Vegan Strawberry Mochi Ice Cream (Print View)

Soft chewy mochi encases creamy strawberry coconut ice cream in this plant-based Japanese dessert. Ready in 55 minutes plus freezing.

# 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, Mochiko)
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

# How to Make:

01 - Blend strawberries, coconut milk, maple syrup, vanilla extract, and salt until completely smooth. Transfer to ice cream maker and churn according to manufacturer instructions, or pour into shallow dish and freeze for 2-3 hours, stirring every 30 minutes until scoopable.
02 - Scoop churned ice cream into 8 equal balls (approximately 1 1/2 tablespoons each). Place on parchment-lined baking sheet 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 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 2.5-3 minutes). Let cool 10 minutes until safe to handle.
05 - Dust clean work surface generously with potato starch. Turn out dough, dust top, and roll to 1/4-inch thickness. Cut 8 circles using 3.5-inch round cutter or glass. Keep circles separated with parchment paper to prevent sticking.
06 - Working quickly to prevent melting, place frozen ice cream ball in center of mochi circle. Pinch edges together to seal completely, then place seam-side down in cupcake liner. Repeat with remaining dough and ice cream balls.
07 - Transfer assembled mochi ice cream to freezer and chill at least 1 hour until firm. Serve directly from freezer.

# Expert Suggestions:

01 -
  • The texture contrast is addictive: pillowy soft mochi giving way to creamy strawberry ice cream creates the most satisfying bite
  • You can make these ahead and keep them in the freezer for instant fancy dessert whenever cravings strike
  • The beetroot powder gives them the prettiest natural pink hue without artificial food coloring
02 -
  • Work in a cool kitchen or your ice cream will melt faster than you can wrap. I learned this the hard way on a hot summer day.
  • Do not be tempted to skip the starch dusting. Mochi is incredibly sticky and will adhere to everything without it.
  • The dough seems undercooked when you stop microwaving it. This is correct. It becomes more elastic as it cools.
03 -
  • Use a 1 1/2 tablespoon cookie scoop for perfectly uniform ice cream balls every time
  • If your mochi tears while wrapping, let it rest for a few minutes. It becomes more pliable as it relaxes.
  • Keep a small bowl of water nearby to dip your fingers in if the dough gets too sticky during assembly

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