Imagine a dessert that's not just a treat, but an experience - creamy, fruity, and utterly irresistible. Our Vegan Strawberry Mochi Ice Cream is about to revolutionize your dessert game, combining the silky smoothness of traditional mochi with the vibrant burst of fresh strawberries. Whether you're a vegan foodie, a dessert enthusiast, or simply someone who loves exploring unique culinary delights, this recipe will transport your taste buds to a world of pure bliss.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 1 cup water
- 1 cup fresh strawberries, pureed
- 1 cup coconut milk
- 1/4 cup cornstarch
Instructions
- Prepare the strawberry ice cream base by blending fresh strawberries with coconut milk until smooth and creamy. Pour the mixture into ice cream molds and freeze completely for about 4-5 hours.
- In a medium saucepan, combine glutinous rice flour, sugar, and water. Whisk thoroughly to create a smooth, lump-free batter.
- Place the saucepan over medium heat and continuously stir the mixture. Cook until the batter becomes thick and translucent, approximately 5-7 minutes.
- Remove the mochi dough from heat and transfer to a surface dusted with cornstarch. Allow the mixture to cool slightly until it's comfortable to handle.
- Dust your hands with cornstarch to prevent sticking. Knead the mochi dough until it becomes smooth and elastic.
- Roll out the mochi dough into a thin sheet using a rolling pin, dusting with additional cornstarch to prevent sticking.
- Remove the frozen strawberry ice cream from the molds. Cut the mochi dough into circles large enough to wrap around each ice cream ball.
- Carefully wrap each frozen strawberry ice cream ball with a mochi dough circle, pinching and sealing the edges to completely enclose the ice cream.
- Place the wrapped mochi ice cream balls back in the freezer for 15-20 minutes to set and firm up.
- Before serving, let the mochi ice cream sit at room temperature for 2-3 minutes to soften slightly for easier eating.
Tips
- Use fresh, ripe strawberries for the most intense flavor and natural sweetness.
- Always dust your hands and work surface with cornstarch to prevent the mochi dough from sticking.
- Work quickly when wrapping the ice cream to prevent melting.
- For smoother mochi texture, ensure you continuously stir the mixture while cooking to avoid lumps.
- If the mochi dough becomes too sticky, add a bit more cornstarch.
- Freeze the mochi ice cream balls immediately after wrapping to maintain their shape.
- Let the mochi ice cream sit at room temperature for just 2-3 minutes before serving for the perfect texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 2g
Fat: 4g
Saturated Fat: 3g
Cholesterol: 0mg
