Description
Strawberry Mochi Ice Cream is a delightful Japanese-inspired dessert featuring smooth strawberry-flavored mochi dough wrapping creamy ice cream. This recipe blends the sweet, chewy texture of mochiko dough with the refreshing, cold ice cream center, making it a perfect treat for warm days or any time you crave a unique frozen dessert.
Ingredients
Ice Cream Filling
- 1 1/2 – 2 cups (225g – 250g) ice cream (of choice)
- 3 tablespoons (60g) strawberry jam (optional)
Mochi Dough
- 1 1/4 cup (150g) sweet glutinous rice flour (or mochiko sweet rice flour)
- 1 cup (240g) strawberry puree (from fresh or frozen strawberries)
- 1/4 cup (50g) granulated sugar
- Few drops of pink food coloring (optional)
- 1/4 cup (30g) cornstarch / corn flour (or potato starch) (or as needed)
Instructions
- Prepare the ice cream: Line a small tray with parchment paper or place cupcake liners in a muffin tin. Optionally, dollop the strawberry jam onto the ice cream. Use a small ice cream scoop or spoon to scoop the ice cream into balls about 2 tablespoons each, ensuring they have no gaps. Place on the tray or cupcake liners and freeze for 2 hours until solid.
- Prepare the mochi dough: In a medium mixing bowl, combine the sweet glutinous rice flour, strawberry puree, and sugar. Mix well until smooth and free of lumps. Cover the bowl with microwave-safe wrap or a microwave-safe plate.
- Cook the mochi dough: Microwave on high for 2 minutes, then stir the mixture using a spatula (coated with cornstarch or oil to prevent sticking). Microwave again for 1 minute and stir. Repeat microwaving and stirring 2 to 4 more times until the mochi dough is sticky, glossy, and forms a loose ball. If desired, add a few drops of pink food coloring to achieve a vibrant pink hue.
- Prepare for assembly: Generously coat your work surface, hands, and utensils with cornstarch or alternatively coat your hands with oil to prevent sticking. Divide the mochi dough into 12 equal parts.
- Shape the mochi circles: Using a rolling pin, flatten each dough piece into a round circle about 1/4 inch (6mm) thick, sized large enough to wrap around the ice cream scoop. Dust with cornstarch as needed to prevent sticking.
- Wrap the ice cream: Pick up one mochi circle and dust off excess cornstarch. Place the mochi circle in a small dish if desired. Place a frozen ice cream scoop in the center and quickly wrap the mochi around it, sealing it tightly. Trim any excess dough with scissors. Invert the wrapped mochi and place it in a cupcake tin. Freeze immediately. Repeat individually with remaining mochi and ice cream scoops, keeping unused ice cream in the freezer to prevent melting.
- Freeze the assembled mochi: Freeze the strawberry mochi ice cream for 1 to 2 hours to set completely.
- Serve and store: Before serving, let the mochi sit at room temperature for about 5 minutes to soften the outer mochi skin for better texture. Store leftover mochi ice cream in an airtight container in the freezer for up to 1 week.
Notes
- Use fresh or frozen strawberries for the puree; thaw frozen strawberries before pureeing.
- To prevent the mochi dough from sticking during microwaving and stirring, coat your spatula with cornstarch or lightly oil it.
- Keep the ice cream scoops as compact as possible without gaps to prevent melting and leakage during wrapping.
- If you prefer a more vibrant pink mochi, add a few drops of pink food coloring to the dough before the final microwaving stages.
- Mochi dough is very sticky when cooked, so generous coating of cornstarch on surfaces and hands is essential for easy handling.
- Allow mochi ice cream to sit briefly at room temperature before eating; eating immediately after removing from the freezer will result in a very hard/mochi texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Japanese
