This simple, four-ingredient Japanese strawberry mochi ice cream uses fresh strawberries and your choice of vegan or dairy ice cream for a chewy, fruity treat.
Strawberry is one of my favorite mochi flavors. Fresh berries bring a bright balance of sweet and tart, and when pureed into the mochi dough they infuse every bite with strawberry flavor. You can fill these with sweetened bean paste, but in this recipe we’re wrapping the mochi around ice cream for an extra-cool finish.
This adorable dessert is quick and requires only four ingredients. No complicated steps or unusual pantry items — just fresh strawberries, sweet rice flour, a little starch for dusting, and your favorite ice cream. Below is a clear, step-by-step method to make strawberry mochi ice cream at home.
Ingredients Used to Make Strawberry Mochi Ice Cream
Strawberries — fresh or thawed from frozen, pureed to yield about 1 cup.
- Glutinous Rice Flour (Mochiko) — this is sweet rice or glutinous rice flour (not the same as regular white or brown rice flour). Use mochiko or sweet rice flour for best texture.
Cornstarch (or potato or tapioca starch) — for dusting so the mochi doesn’t stick.
Ice cream — dairy or dairy-free, any flavor you prefer. This recipe uses a coconut milk-based vegan ice cream in the photos.
How to Make
How to Make Japanese Strawberry Mochi Ice Cream
STEP 1
Place a scoop of ice cream on a piece of clear plastic wrap and wrap tightly. Freeze the pre-scooped ice cream until solid.
STEP 2
Freeze the wrapped scoops for 1–2 hours or until completely firm. Solid scoops keep the ice cream from melting while you handle the mochi.
STEP 3
Roughly dice strawberries and puree them in a blender until mostly smooth. In a microwave-safe glass bowl, combine the strawberry puree with the sweet rice flour and sugar (if using).
STEP 4
The mixture may be slightly lumpy at first — a few small pieces of strawberry are fine.
STEP 5
Microwave the dough for 2 minutes, then stir with a solid metal spoon to mix cooked and uncooked parts. Microwave for another minute. The dough is done when slightly translucent.
STEP 6
Transfer the hot mochi onto a surface dusted with starch. Flatten and carefully cut into 5–6 pieces with kitchen scissors. Handle with care or use gloves—the dough will be hot.
STEP 7
Let the mochi cool to room temperature. Optionally, use a rolling pin to thin the dough for a thinner, more even skin before wrapping the ice cream.
STEP 8
Wrap each frozen ice cream scoop with a mochi piece, seal with the plastic wrap used earlier, and return to the freezer for 30–60 minutes before serving. To brighten the mochi color, gently brush away excess starch with a damp paper towel.
More Ways to Enjoy Strawberry Mochi
There are many ways to enjoy strawberry mochi. Try filling with sweetened white or red bean paste, frozen fruit, or mashed sweet potato for different textures and flavors.
Recipe Variations and Optional Add-Ins
- Fill with sweetened red bean paste (koshi-an) or sweetened white bean paste (shiro-an).
- Try mung bean paste for a softer, slightly earthy filling.
- Swap in flavored vegan ice creams or add finely chopped nuts or fruit pieces to the filling.
How to Store Strawberry Mochi Ice Cream
- Keep mochi ice cream frozen and let it sit at room temperature for 5–10 minutes before eating for the best texture.
- Store in an airtight container or freezer bag for up to 3–4 weeks.
Different Mochi Filling Options
Mochi works well with a wide range of fillings: sweetened white bean paste (shiro-an), sweetened red bean paste (koshi-an), mung bean paste, nuts, fresh fruit, or mashed sweet potato. Choose fillings to suit your taste.
Final Tips
- Use a solid metal spoon to stir cooked mochi so it mixes evenly; wooden spoons can break under heat.
- Always use a microwave-safe glass bowl for even heating.
- Defrost frozen mochi for 5–10 minutes at room temperature before serving so the ice cream softens slightly.
Japanese Strawberry Mochi Ice Cream
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Ingredients
Mochi Ingredients
- 8 oz fresh strawberries, pureed (about 1 cup)
- 1 cup mochiko (sweet rice / glutinous rice flour), ~140 g
- 2 Tbsp sugar (optional)
Other Ingredients
- 1/4 cup cornstarch, potato, or tapioca starch (for dusting)
- 6 scoops ice cream of choice
Instructions
Prepare the filling
- Place a scoop of ice cream on clear plastic wrap and wrap tightly.
- Freeze the wrapped scoops until solid (1–2 hours).
Make the Mochi
- Dice strawberries and puree until mostly smooth; some small chunks are fine.
- In a microwave-safe glass bowl, mix sweet rice flour with the strawberry puree and sugar.
- Microwave for 2 minutes, stir with a solid metal spoon, then microwave 1 more minute until the dough becomes slightly translucent.
- Scrape the cooked mochi onto a starch-dusted tray and let cool to room temperature. Optionally roll thin for an even skin.
- Cut the mochi into 6 pieces and wrap each piece around a frozen ice cream scoop.
- Wrap finished mochi in the plastic wrap and freeze 30–60 minutes before serving. Gently brush away excess starch with a damp towel if desired.
- To serve later, keep frozen and let defrost 5–10 minutes at room temperature before eating.
Notes
*This recipe uses ice cream filling, but mochi can also be filled with sweetened red bean paste (koshi-an), sweetened white bean paste (shiro-an), mung bean paste, chopped nuts, fruit, or mashed sweet potato.