Mochi Ice Cream Recipe

Discover how to make this easy homemade mochi ice cream recipe! Made from glutinous rice flour, enjoy a delightful treat wrapped in sweet rice dough.

Why You Should Make Mochi Ice Cream 

Making mochi ice cream is a fantastic idea because it’s a delightful combination of chewy mochi and creamy ice cream.

It’s a unique dessert that’s fun to make and eat, offering a variety of flavors and textures in each bite.

this is a fun to make with kids cause who doesn’t love to roll Mochi balls 

Plus, it’s a great way to impress guests with a homemade treat that’s they wont find at anyone else’s house. 

Ingredients:

• 1 cup sweet rice flour (mochiko)
• 1 cup water
• 1/4 cup sugar
• Cornstarch or potato starch (for dusting)
• Ice cream of your choice (vanilla, green tea, strawberry, etc.)
• (optional) Food coloring 

Tools Need 

To make mochi ice cream, you’ll need the following tools:

1. Microwave-safe bowl: For mixing and cooking the mochi dough.
2. Plastic wrap: To cover the bowl while microwaving.
3. Baking sheet: For freezing the ice cream balls and assembled mochi ice cream.
4. Parchment paper: To line the baking sheet and prevent sticking.
5. Ice Cream Scoop: To form the ice cream balls.
6. Rolling pin: To roll out the mochi dough.
7. Round cookie cutter or glass: To cut out circles of mochi dough.
8. Cornstarch or potato starch: For dusting to prevent sticking.
9. Rubber Spatula: To help handle the mochi dough.

Instructions:

1. Prepare the Ice Cream Balls:
   – Use a scoop of ice cream and roll them into small balls (about 1-2 tablespoons each) and place them on a baking sheet lined with parchment paper. Then place them in the freezer.
   – Freeze the ice cream balls for at least 2 hours, or until they are firm.

2. Make the Mochi Dough:
   – In a microwave-safe bowl, mix the sweet rice flour and sugar together.
   – Gradually add water to the mixture, stirring until smooth.
   – Cover the bowl with plastic wrap, leaving a small section uncovered to allow steam to escape.
   – Microwave the mixture on high for 1 minute. Stir the mixture, then microwave for another 1 minute. Stir again and microwave for an additional 30 seconds if needed, until the dough becomes thick and slightly translucent.

3. Shape the Mochi:
   – Dust a clean work surface with cornstarch or potato starch to prevent sticking.
   – Turn the mochi dough out onto the surface and dust the top with more starch.
   – Roll the mochi out to about 1/4 inch thickness with a rolling pin
   – Cut the dough into circles using a round cookie cutter or a glass (about 3-4 inches in diameter).

4. Assemble the Mochi Ice Cream:
   – Take one circle of mochi dough and gently stretch it out a bit.
   – Place a frozen small ice cream ball in the center of the dough.
   – Fold the edges of the mochi dough over the ice cream, pinching to seal it completely.
   – Place the mochi ice cream seam-side down on a baking sheet lined with parchment paper.
   – Repeat with the remaining dough and ice cream balls.

5. Freeze:
   – Freeze the mochi ice cream for at least 1 hour before serving to ensure they are firm.

Enjoy your homemade mochi ice cream!

Tips on How to Make Mochi 

• Work quickly so the balls of ice cream doesn’t melt
• Make sure the mochi ice cream doesn’t sit at room temperature for too long cause they will melt
• You can leave these in the refrigerate to stay good when waiting to eat them
• Be careful when you transfer the mochi douch when its wrapped in the ice cream to the freezer cause it can melt

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