Vegan Strawberry Mochi Ice Cream: A Chewy, Creamy Bliss

Discover a delightful Vegan Strawberry Mochi Ice Cream that's indulgent yet guilt-free, perfect for satisfying sweet cravings.

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Prep Time 15

Cook Time 5

Freezing Time 2

Total Time 2 20

Servings: 12 pieces

Course: Dessert

Cuisine: Vegan

Calories: 108

For the Mochi Shell

1 cup Sweet Glutinous Rice Flour (Mochiko) Try gluten-free flour blends for an interesting spin.
2 tablespoons Granulated Sugar Consider coconut sugar for a healthier option.
1/2 cup Strawberry Puree Use fresh or frozen strawberries or experiment with other fruit purees.

For the Filling

For Assembly

1 tablespoon Cornstarch/Potato Starch Dust hands and surfaces to prevent sticking.
a few drops Pink Food Coloring Optional, natural dyes are a lovely alternative.

Step-by-Step Instructions

Prepare Ice Cream Filling: Scoop out 2-tablespoon balls of vegan ice cream and freeze for about 2 hours.
Make Mochi Dough: Combine sweet glutinous rice flour, strawberry puree, and sugar in a bowl, cover, and microwave for 2 minutes. Stir and continue microwaving in 1-minute increments for about 4-5 minutes until sticky and glossy.
Assemble Mochi: Dust hands with cornstarch, shape dough into balls, flatten, and wrap around frozen ice cream balls. Seal securely.
Final Freeze: Place assembled mochi seam-side down in a cupcake tin and freeze for an additional 1-2 hours. Let sit at room temperature for 5 minutes before serving.

Serving: 1pieceCalories: 108kcalCarbohydrates: 22gProtein: 1gFat: 1gSodium: 5mgPotassium: 30mgSugar: 8gVitamin C: 8mgCalcium: 10mgIron: 0.5mg

Dusting with cornstarch is critical for preventing stickiness. Experiment with different fruit purees for filling flavors.

Let us know how it was!