Description
Vegan Strawberry Mochi Ice Cream is a delightful Japanese-inspired treat that combines the chewy texture of mochi with creamy, dairy-free strawberry ice cream. Encased in a soft, sweet rice dough, each bite offers a refreshing burst of strawberry flavor. This homemade version is surprisingly easy to make and will impress your friends and family with its authentic taste and vibrant appearance.
Ingredients
Scale
For the Strawberry Ice Cream:
- 1 ½ cups fresh strawberries, hulled and diced
- 1 cup full-fat coconut milk (canned)
- ¼ cup maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the Mochi Dough:
- 1 cup glutinous rice flour (sweet rice flour)
- ¾ cup water
- ¼ cup granulated sugar
- ½ cup cornstarch or potato starch (for dusting)
Ingredient Highlights
- Strawberries: Fresh strawberries provide a natural, fruity sweetness and a beautiful pink color.
- Coconut Milk: This gives the ice cream a rich, creamy texture without dairy.
- Glutinous Rice Flour: Also known as sweet rice flour, this is the key ingredient for making chewy mochi.
- Maple Syrup: A natural sweetener that enhances the flavor of the strawberries.
Instructions
Prepare the Vegan Strawberry Ice Cream:
- Blend the Ingredients: Combine the strawberries, coconut milk, maple syrup, vanilla extract, and lemon juice in a blender. Blend until smooth and creamy.
- Chill the Mixture: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze for 1-2 hours, stirring every 30 minutes until it reaches a scoopable consistency.
- Form Ice Cream Balls: Once the ice cream is set, scoop it into 8 small balls (about 1.5 inches in diameter). Place them on a lined baking sheet and freeze for at least 1 hour or until firm.
Make the Mochi Dough:
- Mix the Ingredients: In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and water until smooth.
- Cook the Dough: Microwave the mixture for 1 minute. Stir well, then microwave for another 1 minute. Stir again and microwave for 30 seconds until the dough is translucent and sticky.
- Dust and Knead: Generously dust a clean surface with cornstarch. Transfer the cooked dough onto the surface and sprinkle more cornstarch on top. Gently knead the dough for 1-2 minutes until it’s cool enough to handle.
Assemble the Mochi Ice Cream:
- Roll Out the Dough: Roll out the mochi dough into a thin sheet, about ¼ inch thick. Use a round cutter (about 4 inches in diameter) to cut out circles.
- Wrap the Ice Cream: Place an ice cream ball in the center of each mochi circle. Carefully wrap the dough around the ice cream, pinching the edges to seal.
- Freeze: Place the wrapped mochi ice cream back in the freezer for at least 1 hour to firm up before serving.
- Prep Time: 30 minutes
- Freezing Time: 2.5 hours
- Cook Time: 10 minutes
Nutrition
- Calories: 130 kcal
- Fat: 3g
- Carbohydrates: 28g
- Protein: 1g