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Emma Claudie

3-Ingredient Strawberry Ice Cream Mochi

A fresh, chewy, and creamy frozen dessert using only gluten-free glutinous rice flour, vegan strawberry ice cream, and natural strawberry puree. A keto-friendly, high-protein summer treat with no refined sugars.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 12 servings
Cuisine: Japanese
Calories: 125
Ingredients Method Notes

Ingredients
  

  • 1 cup glutinous rice flour (mochiko)
  • 1/2 cup fresh strawberry puree
  • 2 scoops high-protein vegan strawberry ice cream

Method
 

  1. In a bowl, combine glutinous rice flour and strawberry puree to form a smooth dough.
  2. Knead gently until elastic.
  3. Form small dough balls (about 1-inch diameter).
  4. Place a frozen ice cream scoop in center of each dough ball and gently wrap.
  5. Steam on medium heat for 1-2 minutes until translucent.
  6. Chill completely in refrigerator for best texture.

Notes

Substitute rice flour with 1 cup brown rice flour (higher protein)
Replace strawberry ice cream with any non-dairy frozen base
Store in freezer-sealed bags up to 1 month
Replace puree with 1/4 cup mashed frozen strawberries