Vegan Strawberry Mochi Ice Cream
A fun and refreshing vegan dessert made with creamy strawberry coconut ice cream wrapped in soft, chewy mochi. Perfect for a unique homemade treat.
Equipment
- blender
- freezer-safe container
- microwave-safe bowl or pan
- Rolling Pin
Ingredients
- 2 cups frozen strawberries
- 1 cup full-fat coconut milk
- 1/4 cup maple syrup or sugar
- 1 tsp vanilla extract
- pinch of salt
- 1 cup glutinous rice flour
- 1/4 cup sugar (for mochi)
- 3/4 cup water or plant milk
- cornstarch or potato starch for dusting
Instructions
- Blend frozen strawberries, coconut milk, sweetener, vanilla, and salt until smooth.
- Freeze mixture in a shallow container, stirring once or twice during freezing.
- Scoop small portions onto a tray and freeze until solid.
- Mix glutinous rice flour, sugar, and water, then cook in microwave or pan until thick and glossy.
- Dust surface with starch, roll out mochi dough, and cut into circles or squares.
- Wrap each frozen scoop with mochi dough and pinch to seal.
- Freeze assembled mochi ice cream for at least 1 hour before serving.
Notes
Freeze ice cream scoops completely before wrapping. Dust lightly with starch to prevent sticking. Do not overcook mochi dough. Store in freezer up to 2 weeks for best texture.
Nutrition
Calories: 160kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 20mgPotassium: 120mgFiber: 2gSugar: 14gVitamin A: 50IUVitamin C: 35mgCalcium: 20mgIron: 0.5mg