Vegan Strawberry Mochi Ice Cream (Printable)

Soft chewy rice cakes embracing creamy coconut strawberry ice cream

# Ingredient List:

→ 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

# How to Make:

01 - Blend strawberries, coconut milk, maple syrup, vanilla extract, and salt until completely 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 coconut cream base makes it unexpectedly silky and rich, without needing any dairy at all
  • Something magical happens when chewy mochi meets cold ice cream, creating this texture contrast you cant find anywhere else
02 -
  • Keep your hands heavily dusted with starch throughout the wrapping process, or the mochi will stick to everything including your ice cream
  • Make sure your ice cream balls are frozen completely solid before attempting to wrap them, or youll end up with strawberry soup everywhere
03 -
  • If you dont have an ice cream maker, the shallow dish method works perfectly fine, just plan for extra freezing time and more frequent stirring
  • Use a 3.5 inch round cutter or glass for consistently sized mochi circles that will wrap around your ice cream balls without splitting

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