Strawberry Mochi Ice Cream

Happy National Pick Strawberries Day! 

I haven’t been to strawberry picking just yet this season, but since we’re in the berry season, let’s enjoy them whenever we have a chance! 

 

I love mochi ice cream. Thanks to all the foodies, now a variety of mochi ice cream is available with a bunch of flavors. My ultimate favorite is classic vanilla, and for us as Japanese people, they specifically got a special name called “yukimi daifuku.” Yukimi literally means snow viewing, and daifuku is the name of mochi, and it’s considered a winter treats enjoyed in a warm room…well, even though the image for yukimi daifuku falls to winter, people enjoy it all year round, and hope you do too!

 

I was craving for mochi ice cream, and as I said it’s berry season…why don’t we combine them and make some special treats to indulge myself!? 

 

Would you join me? Let’s cook!

 

<Today’s Recipe>

Strawberry Mochi Ice Cream

<Ingredients>

*May contain Amazon Associate links. By clicking the links, they will take you to the specific Amazon.com product page and you’ll see what ingredients/tools are recommended for making the food of the day. As an Amazon Associate I will receive a very small commission from qualifying purchases.

Mochi skin

• 100g glutinous rice flour
• 100g water
• 2 tablespoons sugar
• Plenty of potato starch

Fillings

• Some vanilla ice cream
• Some frozen strawberries
• Some fresh strawberries

 

<Directions>

1. Mix ice cream and frozen strawberries using a food processor.
2. By using plastic wrap, make fresh strawberry ice cream balls. Let them sit in the freezer.
3. Combine glutinous rice flour, water, and sugar together in an oven safe mixing bowl.
4. Fill up water in a large pan and place the mixing bowl with mochi dough. Bring the water to boil.
5. Cover the lid with clothes to avoid water drips ruining the dough, and place on the pan. Steam it for 10 min.
6. Wet a spatula with water and stir the mochi dough. Close the lid again and cook for another 10 min, or until the dough becomes translucent.
7. On a baking board or large baking pan, sprinkle plenty of potato starch and transfer the mochi skin. (careful, the dough is super hot) Let it sit for a while to cool down.
8. Cover the rolling pin with potato starch, and spread mochi dough into a thin sheet.
9. By using a glass, cut the dough into round shapes.
10. Remove the ice cream balls from the freezer and wrap it with mochi.
11. Serve it cold. Act quick, they melt so quickly especially on a hot afternoon!

 

<Cooking Tips>

Be generous with potato starch when you spread mochi! By doing so mochi won’t stick to your hands, rolling pins, or board/baking pan, meaning a less disastrous kitchen!

Creamy, chewy, yummy! Ice creams can make people smile, and of course mochi makes my grin broader. 

 

Sorry it’s ice cream so I had to take some photos quickly, and I forgot to take a pic of how its inside looks…but I promise, the mochi was covering fresh strawberry with strawberry ice cream made with the mix of frozen strawberry and creamy vanilla ice cream. I thought using both fresh and frozen strawberries can make a unique texture, but my dinner buddy said the texture wasn’t that unique, and I kind of agree. So if you happen to make this treat, consult with your teeth especially if they are sensitive!

 

Happy Friday to all, today is National Pizza Party Day too so enjoy both pizza and some strawberries…wait, isn’t it too much indulgence!?

Have a wonderful weekend all. 

 

<Other Ways to Enjoy Strawberries>

Can’t wait for summer! Strawberry Honey Lemonade

Enjoy with Japanese fusion! Strawberry Red Bean Paste Bun

For cheesecake lovers! Strawberry Cheesecake Square

Enjoy home cooking and your own creation of homemade food:)