Strawberry Mochi Ice Cream with Baileys

To prepare our Mochi ball filling, in a bowl mix together ice cream and Baileys until smooth. Pop into the freezer and freeze until firm. With a warm ice cream scoop or spoon, scoop 12-15 balls of ice cream and place them on a lined baking tray. Pop them back into the freezer again for at least 5 hours or overnight if you can.

To make the casing, in a bowl mix the rice flour and caster sugar well, set aside. To a saucepan add 200ml of water, followed by the strawberry essence and food colouring. Add the rice flour and sugar mixture, place over medium heat and continuously stir until the mixture thickens. You are looking for the mixture to bind together to create a sticky dough, this should take around 3 minutes.

Evenly dust a baking tray with half the cornflour and pour out your pastel pink mochi dough. Flatten the mochi dough and dust with the remainder of the cornflour. Your mochi casing is done, leave to cool completely before dividing up into 12-15 pieces.

Roll your 12-15 mochi pieces into balls. Try to match the size of these balls to the size of your ice cream balls, as this will make sure you have enough dough to cover each ice cream ball generously. Carefully roll the dough into flat circles and place into a small ramakin or cupcake dish. In the middle of each circle add a frozen scoop of your Baileys flavoured ice cream. Bring the edges of the dough together in the middle and pitch to seal.

Pop your finished Baileys Strawberry Mochi Balls into the freezer until firm. Dust with icing sugar and take a bite. Store in the freezer for whenever you need a delicious, sweet treat.