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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Mochi Ice Cream Recipe
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
Instructions
- Prepare the Ice Cream Balls: Freeze the ice cream balls for at least 2 hours, or until they are firm.
- 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. 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.
- Shape the Mochi: Dust a clean work surface with cornstarch or potato starch to prevent sticking. 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).
- 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.
- Freeze: - Freeze for at least 1 hour before serving to ensure they are firm.