Strawberry Mochi Ice Cream Recipe
Strawberry Mochi Ice Cream
Lately I’ve been seeing ice cream mochi popping up in select grocery stores and I am hooked! I thought, why not make this at home and customize my own flavours? I love strawberries, but instead of using strawberry ice cream I thought I would put freeze-dried strawberries right in the mochi dough. To keep the Asian theme, I used Prairie West CanAsian Ice Cream flavours (honeydew melon and peach lemongrass) for the filling. Ice cream mochi are surprisingly simple to make, it just takes some patience while you wait for the ice cream to freeze as well as some kitchen tools. You will need saran wrap, a rolling pin, a spatula, a pastry brush, parchment paper, cupcake liners and a muffin pan for this recipe.
*This is sometimes referred to as glutinous rice flour. Do not use standard rice flour as it is not starchy enough to hold together.
*I found freeze-dried whole strawberries and pulverized them into a powder with a pestle & mortar. You can omit the strawberry if you like, but if you do be sure to reduce the water used by 1 tbsp.