The Mochi Ice Cream Recipe That's Bursting With Strawberry Flavor
Prep Time:
3 hours, 5 minutes
Cook Time:
8 minutes
Servings:
4 Servings
Ingredients
  • 2 cups strawberry ice cream
  • ½ cup milk
  • ⅓ cup sugar
  • ½ teaspoon vanilla
  • 2 teaspoons avocado oil
  • Drop of red food coloring
  • ½ cup sweet rice flour or glutinous rice flour
  • 1 tablespoon potato starch
Directions
  1. Scoop out 4 balls (about ½ cup each) of ice cream and place them in a lined muffin tin. One side of the ball should be fairly flat.
  2. Place the muffin tin into the freezer for 2-3 hours to freeze.
  3. Add the milk and sugar to a medium pan and bring the heat to medium.
  4. Stir gently and cook for about 5 minutes until the sugar is dissolved.
  5. Remove from the heat and add the vanilla, avocado oil, and food coloring.
  6. Add the rice flour and stir until combined.
  7. Put the pan back on medium heat and stir constantly for 3-5 minutes until a dough has formed.
  8. Sprinkle the potato starch on parchment paper or a cutting board and place the dough on top.
  9. Flatten out the dough with your hands or a rolling pin into a 9-inch square.
  10. Cover with plastic wrap and chill in the fridge for 20 minutes.
  11. Cut the dough into 4 equal pieces.
  12. Place a frozen ice cream ball round side down in the center of each square and wrap it with the dough and seal the bottom with a bit of water on your fingertips.
  13. As you finish rolling, put the dough-wrapped balls back into the muffin tin and into the freezer. Let them freeze for 30 minutes before serving and top with optional powdered sugar if desired.