Here’s an easy, 4-ingredient Japanese strawberry mochi ice cream that is made using fresh strawberries and vegan ice cream

Strawberry has to be one of my favorite mochi flavors. The addition of fresh strawberries brings with it all the best sweet and tart flavors. By blending the strawberries and mixing the puree into the dough, each bite of mochi is filled with strawberry goodness! You can fill these strawberry mochi bites with sweetened white or red bean paste, but for this recipe we’ll be filling it with ice cream!

Not only is this cute treat filled with strawberry flavor, but it’s also incredibly easy and only takes 4 ingredients to make! No need for a billion ingredients and hard work to make this spectacular strawberry mochi. Here’s a step by step recipe to make strawberry mochi ice cream below!

Ingredients Used to Make Strawberry Mochi Ice Cream

**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

Strawberries – use fresh, or thawed from frozen

Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!

Cornstarch – for dusting the mochi

Ice cream filling – dairy or dairy free, any flavor you like. In this recipe, I used a vegan kind made from coconut milk. See photos below!

How to Make

More Ways to Enjoy Strawberry Mochi

I love strawberry flavored mochi, so my blog has 4 different ways to enjoy them. See below!

Recipe Variations and Optional Add Ins:

• Here are some variations of my strawberry mochi

How to Store Strawberry Mochi Ice Cream

• Keep the mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.
• The mochi ice cream can be kept in the freezer in a a plastic freezer bag or an airtight container up to 3-4 weeks.

Different Mochi Filling Options

If you want to enjoy mochi with a variety of fillings, there are many fun and delicious mochi filling options to choose from. Here are some ideas!

• Shiro-an (sweetened white bean paste) – on Amazon, here, or here’s a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
• Koshi-an (sweetened red bean paste) – on Amazon, here
• Mung Bean paste – sweet and delightfully yellow, homemade mung bean paste is a perfect mochi filling for those who are looking for a healthier bean paste alternative. Here’s my 2-Ingredient mung bean paste recipe here

Final Tips

• When making the mochi skin, use a solid metal spoon (wooden spoons might break!) to stir the cooked mochi mixture so that the cooked and uncooked parts are evenly mixed
• Use a microwave-safe bowl, preferably glass like pyrex
• Let the mochi ice cream defrost for about 5-10 minutes in room temperature before eating.

More Mochi Ice Cream Recipes You’ll Love