Here’s an easy, 4-ingredient Japanese strawberry mochi ice cream that is made using fresh strawberries and vegan ice cream
Strawberry has to be one of my favorite mochi flavors. The addition of fresh strawberries brings with it all the best sweet and tart flavors. By blending the strawberries and mixing the puree into the dough, each bite of mochi is filled with strawberry goodness! You can fill these strawberry mochi bites with sweetened white or red bean paste, but for this recipe we’ll be filling it with ice cream!
Not only is this cute treat filled with strawberry flavor, but it’s also incredibly easy and only takes 4 ingredients to make! No need for a billion ingredients and hard work to make this spectacular strawberry mochi. Here’s a step by step recipe to make strawberry mochi ice cream below!
Ingredients Used to Make Strawberry Mochi Ice Cream
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Strawberries – use fresh, or thawed from frozen
Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
Cornstarch – for dusting the mochi
Ice cream filling – dairy or dairy free, any flavor you like. In this recipe, I used a vegan kind made from coconut milk. See photos below!
How to Make
How to Make Japanese Strawberry Mochi Ice Cream
STEP 1
Prepare ice cream filling: place a scoop of ice cream into a piece of plastic clear wrap
STEP 2
wrap the ice cream scoop with the plastic wrap, and freeze the pre-scooped ice cream until ready to use
STEP 3
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with pureed (or finely mashed) strawberries.
STEP 4
The batter will be slightly lumpy at first, and some chunks of strawberries are fine
STEP 5
Microwave the combined dough in the microwave for 2 minutes. Use a solid metal spoon to stir the cooked mochi mixture. Return to microwave and heat for additional 1 minute. You’ll know when it is ready when the dough is slightly translucent
STEP 7
Drop the hot mochi dough onto a surface floured with corn starch. Flatten, and use kitchen shears/ scissors to cut the mochi into 5 to 6 pieces. ***Handle with care, or use vinyl gloves, as the mochi dough will be HOT***
STEP 8
Let the mochi cool to room temperature before wrapping the mochi dough around the prepared ice cream filling.
OPTIONAL: For best results, use a rolling pin to thin out the mochi dough before wrapping the ice cream. This ensures a thinner, more even mochi skin.
STEP 9
Wrap the finished mochi in the plastic wrap (from wrapping the scoop of ice cream before) and freeze for about 30-60 minutes before serving.
OPTIONAL: I brushed away the corn starch (that we used to keep the mochi from sticking to our hands in the previous step) with a clean wet paper towel so that the color of the mochi comes through.
More Ways to Enjoy Strawberry Mochi
I love strawberry flavored mochi, so my blog has 4 different ways to enjoy them. See below!
Recipe Variations and Optional Add Ins:
- Here are some variations of my strawberry mochi
How to Store Strawberry Mochi Ice Cream
- Keep the mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.
- The mochi ice cream can be kept in the freezer in a a plastic freezer bag or an airtight container up to 3-4 weeks.
Different Mochi Filling Options
If you want to enjoy mochi with a variety of fillings, there are many fun and delicious mochi filling options to choose from. Here are some ideas!
- Shiro-an (sweetened white bean paste) – on Amazon, here, or here’s a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
- Koshi-an (sweetened red bean paste) – on Amazon, here
- Mung Bean paste – sweet and delightfully yellow, homemade mung bean paste is a perfect mochi filling for those who are looking for a healthier bean paste alternative. Here’s my 2-Ingredient mung bean paste recipe here
Final Tips
- When making the mochi skin, use a solid metal spoon (wooden spoons might break!) to stir the cooked mochi mixture so that the cooked and uncooked parts are evenly mixed
- Use a microwave-safe bowl, preferably glass like pyrex
- Let the mochi ice cream defrost for about 5-10 minutes in room temperature before eating.
More Mochi Ice Cream Recipes You’ll Love
Japanese Strawberry Mochi Ice Cream
Ingredients
Mochi Ingredients
- 8 oz fresh strawberries, pureed yields about 1 cup of puree
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
- 2 Tbsp sugar of choice (omit if desired)
Other Ingredients
- 1/4 cup corn, potato or tapioca starch
- 6 scoops ice cream of choice
Instructions
Prepare the filling (read note* for other options)
- Prepare mochi filling by placing a scoop of ice cream into a piece of plastic clear wrap.
- Wrap the ice cream scoop with the plastic wrap
- Freeze the pre-scooped ice cream until completely frozen (about 1-2 hours). It's important for the ice cream scoops to be frozen solid to keep it from melting when covering it with the mochi skin. Keep them in the freezer until ready to use.
Make the Mochi
- Roughly dice strawberries and puree in a mini blender until liquidy. Some chunks are ok
- In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the strawberry puree
- Microwave the combined dough in the microwave for 2 minutes.
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Return to microwave and heat for additional 1 minute. You’ll know when it is ready when the dough is slightly translucent
- Scrape the cooked mochi onto the baking pan sprinkled with starch, and allow to cool to room temperatureOPTIONAL: For best results, use a rolling pin to thin out the mochi dough before wrapping the ice cream. This ensures a thinner, more even mochi skin.
- Let the mochi cool to room temperature before wrapping the mochi dough around the prepared ice cream filling.
- Cut the mochi into 6 pieces using scissors
- Wrap the mochi dough around the prepared ice cream filling
- Wrap the finished mochi in the plastic wrap (from wrapping the scoop of ice cream before) and freeze for about 30-60 minutes before serving.
- OPTIONAL: I brushed away the corn starch (that we used to keep the mochi from sticking to our hands in the previous step) with a clean wet paper towel so that the color of the mochi comes through.
- To enjoy later, keep the mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.
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