Description
Delicious strawberry mochi ice cream, a perfect treat for warm days!
Ingredients
Scale
- 1 cup Sweet Glutinous Rice Flour (Mochiko)
- 1/2 cup Strawberry Puree
- 1/4 cup Granulated Sugar
- 2 cups Vegan Ice Cream
- 1/4 cup Strawberry Jam
- 1 tablespoon Cornstarch/Potato Starch
- 1 drop Pink Food Coloring
Instructions
- Prepare Ice Cream Filling: Line a tray with parchment paper. Scoop out 2-tablespoon balls of vegan ice cream and place them on the tray. Freeze for about 2 hours.
- Make Mochi Dough: Combine sweet glutinous rice flour, strawberry puree, and granulated sugar in a bowl. Microwave on high for 2 minutes, then stir and microwave in 1-minute intervals until sticky and glossy (about 4-5 minutes total).
- Assemble Mochi: Dust hands with cornstarch. Divide dough into 12 portions, flatten into circles, place an ice cream ball in the center, and seal tightly.
- Final Freeze: Place mochi pieces seam-side down into a cupcake tin. Freeze for 1-2 hours to set completely. Let sit at room temperature for 5 minutes before serving.
Notes
- Try a gluten-free blend of sweet glutinous rice flour if needed.
- Feel free to use other jam varieties instead of strawberry jam.
- Coconut sugar can be used as a substitute for granulated sugar.
- Choose your favorite flavor of vegan ice cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 10g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg