Strawberry Banana Mochi Ice Cream
So you want something cold, chewy, fruity, and adorable enough to make your inner child squeal—but you’re also not trying to spend your entire day in the kitchen, huh? Same.
That’s why Strawberry Banana Mochi Ice Cream exists. It’s basically dessert dressed like a cute little snowball, hiding a creamy strawberry-banana ice cream center wrapped in a soft, chewy mochi blanket. Honestly, it’s like eating happiness with your hands.
Why This Recipe is Awesome
- It looks like something you’d buy at a fancy dessert bar, but it’s way easier than people think.
- It’s idiot-proof—seriously, even I didn’t mess it up, and I once accidentally burned water.
- Mochi dough is fun to work with. It’s like edible Play-Doh, but sweeter and less judgy.
- The strawberry-banana combo? Classic. Timeless. Always delicious. It’s the Beyoncé of fruit pairings.
- Perfect for parties, kids, date nights, midnight cravings—you name it.
Ingredients You’ll Need
For the ice cream center:
- 1 1/2 cups strawberry ice cream (softened slightly)
- 1 small ripe banana, mashed
- 1/2 cup diced fresh strawberries
- 1 tsp lemon juice (keeps the fruit bright)
For the mochi dough:
- 1 cup glutinous rice flour (also called sweet rice flour or mochiko—don’t sub regular flour unless you like sadness)
- 1/4 cup granulated sugar
- 1 cup water
- 1/2 tsp vanilla extract
- Food coloring (optional—pink or pastel vibes for Instagram)
To finish:
- Potato starch or cornstarch for dusting (prevents stickiness aka mochi chaos)
- Cupcake liners (optional, but helpful)
Step-by-Step Instructions
- Prep the ice cream balls. Mix softened strawberry ice cream with mashed banana, diced strawberries, and lemon juice. Scoop into small balls (2–3 tbsp size) and freeze on a lined tray for at least 1 hour. Hard ice cream balls = easier wrapping.
- Make the mochi dough. In a microwave-safe bowl, stir rice flour, sugar, water, and vanilla until smooth. Add food coloring if you’re feeling fancy. Cover loosely and microwave 1 minute. Stir. Microwave another 1 minute. Stir again. Microwave 30–45 seconds until thick, stretchy, and shiny.
- Dust your workspace. Generously dust a clean surface with potato starch. Mochi is sticky with a capital S—don’t say I didn’t warn you.
- Roll the mochi. Transfer hot mochi (carefully!) onto the dusted surface. Sprinkle more starch on top and roll into a thin sheet—about 1/4 inch thick. Let cool for 5–10 minutes.
- Cut the wrappers. Use a round cutter (or a bowl) to cut circles big enough to wrap your ice cream rounds.
- Assemble the mochi. Place a frozen ice cream ball in the center of each mochi circle. Wrap gently like a little dumpling and pinch the seam closed. Place seam-side down in a cupcake liner.
- Freeze again. Freeze 30–45 minutes until set. Eat cold, chew slowly, and enjoy the fruity-creamy magic.
Nutritional Facts
Approximate per piece (1 mochi ice cream ball):
| Nutrient | Amount |
|---|---|
| Calories | 120–150 kcal |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Sugars | 15 g |
| Protein | 2 g |
| Fiber | 1 g |
| Sodium | 15 mg |
Brief note: Mochi ice cream is a lighter treat compared to many desserts. You get carbs for quick energy, fruit for vitamins and natural sweetness, and just enough ice cream to feel fancy without spiraling into a sugar coma. IMO, it’s the perfect “fun-size dessert” that hits the spot without overdoing it. Plus, portion control is built in—unless you eat six. (No judgement.)
Common Mistakes to Avoid
- Not freezing the ice cream enough. Soft ice cream = melted disaster. Freeze it rock-solid.
- Using regular rice flour instead of glutinous rice flour. Mochi requires gluey rice flour. Regular flour turns into sadness pancakes.
- Skipping the starch dusting. If you do, the mochi will stick to everything—your hands, the counter, your soul.
- Rolling the mochi too thick. Thick mochi = chewy jaw workout. Thin is best.
- Letting the mochi dough cool too long. It becomes harder to stretch. Work while it’s warm but not lava-hot.
Alternatives & Substitutions
- No strawberry ice cream? Use vanilla and mix in strawberries + banana. Still amazing.
- Allergic to banana? Skip it; use only strawberry. Or replace with mango for a tropical twist.
- Want a vegan version? Use dairy-free ice cream and replace sugar with maple syrup in the mochi.
- Gluten-free? Mochi already is! (Just check your icing sugar/cornstarch.)
- Want more flavor? Add lemon zest, strawberry jam, or even freeze-dried strawberry powder to pump up the fruitiness.
FAQ (Frequently Asked Questions)
Can I make mochi ice cream ahead of time?
Yes! Freeze them in an airtight container for up to a week. They stay cute and delicious.
Why is my mochi so sticky?
Because mochi is sticky. Use more starch and don’t panic.
Can I use store-bought mochi sheets?
If you can find them, sure! But fresh homemade mochi tastes better and gives bragging rights.
Do I have to microwave the mochi?
Nope. You can steam it for 15 minutes instead. But microwave = faster = happier.
Can I make this without ice cream?
You can fill it with whipped cream, fruit jam, or even Nutella. Will it be authentic? Not really. Will it taste good? 100%.
Is this kid-friendly?
Yes, but cut mochi into smaller bites for very young kids since chewy foods can be tricky.
Final Thoughts
This Strawberry Banana Mochi Ice Cream is the perfect mix of cute, chewy, creamy, fruity, and fun. It’s the kind of dessert that makes people think you have your life together—even if you made it in pajama shorts at 1 AM. Now go impress someone—or yourself—with your new culinary skill. You’ve earned it! And if you end up making a double batch, I fully support that decision.
