Vegan Strawberry Mochi Ice Cream (Print)

Soft chewy mochi wrapped around creamy strawberry coconut ice cream - a dairy-free Japanese dessert

# 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 Steps:

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 Suggestions:

01 -
  • The chewy mochi wrapper gives way to creamy coconut strawberry ice cream in the most satisfying way
  • These keep beautifully in the freezer for weeks, making them perfect for surprise dessert moments
  • Naturally gluten free and dairy free without anyone ever guessing its vegan
02 -
  • Speed matters during assembly so keep your ice cream balls frozen until the exact moment you need them
  • Potato starch works better than cornstarch for dusting since it creates a nicer finish
  • If your mochi dough gets too sticky, a little more potato starch on your hands helps tremendously
03 -
  • Use a round cookie cutter or a small glass for consistently sized wrappers
  • Keep a bowl of ice water nearby to dip your fingers in if the dough starts sticking

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