Chocolate Strawberry Sauce Mochi Ice Cream Recipe

Make the Mochi Dough

In a microwave-safe bowl, combine sweet rice flour, sugar, and water. Mix until smooth.

Cook the Mochi

Cover the bowl with plastic wrap and microwave for 1 minute. Stir, then microwave for another minute. Stir again and microwave for an additional 30 seconds until the dough is thick and slightly translucent.

Dust with Cornstarch

Transfer the mochi dough onto a cornstarch-dusted surface. Dust the top of the dough with more cornstarch to prevent sticking.

Shape the Mochi

Using your hands or a rolling pin, flatten the dough to about 1/4 inch thickness. Cut into circles large enough to wrap around the ice cream scoops.

Make the Strawberry Sauce

In a medium saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the strawberries are soft and the sauce has thickened.

Cool the Sauce

Remove from heat and let the sauce cool to room temperature before using.

Make the Chocolate Sauce

In a small saucepan, heat the heavy cream over low heat until it just begins to simmer. Remove from heat and add dark chocolate chips. Stir until smooth and fully melted.

Assemble the Mochi Ice Cream

Take a scoop of vanilla ice cream and place it in the center of a mochi circle. Gently fold the edges over the ice cream and pinch to seal. Repeat for all scoops.

Serve

Drizzle the chocolate sauce and strawberry sauce over the mochi ice cream before serving. Enjoy!