Strawberry Ice Cream Mochi

Name: Strawberry Ice Cream Mochi
Prep time: 30 min
Total time: 30 min
Cuisine: Japan
Ingredients: 200 g of strawberries (fresh, washed and hulled); 400 ml of heavy cream (heavy); 100 g of granulated sugar; 200 g of glutinous rice flour; 100 g of cornstarch; 100 g of powdered sugar; water; cornstarch (for dusting); vanilla extract (for the ice cream)

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Ice cream mochi is a ball of glutinous rice dough wrapped around a scoop of ice cream. 🇯🇵 Its texture is chewy. Take it out 5 min before eating.

Total time: 30 min
Prep: 30 min
Cook: –
Rest: 4 h
Difficulty: Medium
Per person: €0.67

By the CookinBreak team

Ingredients 9

mochi

Estimated cost €4.00

Equipment

Saucepan
Blender
Wooden spoon
Square pan
Plastic wrapfood-grade

Instructions

Tap a number to check off the step, and a time to start a timer.

Blend the strawberries with half the sugar until you get a smooth puree.

Whip the heavy cream into whipped cream with the remaining sugar and, if desired, vanilla extract.
Gently fold the strawberry puree into the whipped cream.
Pour the mixture into a pan lined with plastic wrap and smooth the surface.
Place in the freezer for at least , until the cream is set.
Meanwhile, mix the glutinous rice flour and cornstarch in a pot. Gradually add water until you get a smooth dough.
Divide the dough into small portions and flatten them into rounds.
Wrap each scoop of ice cream in a round of mochi dough, making sure to seal it well.
Dust with powdered sugar or cornstarch to keep the mochi from sticking.
Serve immediately and enjoy these frozen strawberry treats!

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Goes well with

🎅 Christmas: all recipes

As a starter

Christmas Salad

20 minEasy

As a main

Air Fryer Roast Chicken with Potatoes and Onions

55 minEasy

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

290kcal

Protein2 g3%
Carbs30 g41%
Fat18 g56%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To make it easier to shape the mochi around the ice cream, lightly moisten your hands with cold water. That keeps the dough from sticking too much.🖐️

Freezing : Can you freeze this recipe?

Yes

A product designed to be frozen. Keeps 2-3 months, wrapped individually then in an airtight container.

Storage : How long does it keep?

Assembled mochi keeps 2-3 months in individual freezer bags then in an airtight container in the freezer. Take out 5-10 minutes before serving.

Making ahead : Can you make it the day before?

Yes

The mochi dough can be prepared the day before, wrapped and stored in the fridge. Final assembly must come before freezing.

Reheating : How do you reheat it?

Reheating not recommended. Eat frozen straight from the freezer, after slight surface thawing (5-10 minutes at room temperature).

Variations

Replace the strawberries with mango or raspberries in the ice cream.
Serve the mochi with a few fresh strawberries.
Dust with powdered sugar instead of cornstarch.

Mistakes to avoid

Using ice cream that is not frozen enough: freeze at least 4 hours before wrapping.
Sealing the dough poorly around the ice cream: close each dough round well.
Forgetting to dust: cornstarch or powdered sugar keeps the mochi from sticking.

Frequently asked questions

How do you make the strawberry ice cream?

Blend the strawberries with half the sugar into a smooth puree, whip the heavy cream into whipped cream with the remaining sugar, then gently fold in the puree. Pour into a plastic-wrap-lined pan and freeze at least 4 hours.

What is mochi dough made of?

The dough combines 200 g of glutinous rice flour and 100 g of cornstarch, with water added gradually until you get a smooth dough. It is then divided into portions and flattened into rounds.

How do you wrap the ice cream in the mochi?

Wrap each scoop of ice cream in a round of mochi dough, making sure to seal it well. Then dust with powdered sugar or cornstarch to keep the mochi from sticking.

How long should you freeze the mochi ice cream?

Place the mixture in a pan lined with plastic wrap and leave it in the freezer for at least 4 hours, until the cream is set. You can then shape the scoops to wrap.