Description
Mochi Ice Cream is a delightful treat combining chewy mochi dough with your favorite ice cream flavor.
Ingredients
Scale
- 1 cup glutinous rice flour (sweet rice flour; shiratamako or mochiko recommended)
- ¼ cup sugar
- 2 tablespoons powdered sugar
- 1 cup water
- Food coloring (optional, to color the dough)
- Cornstarch or potato starch (for dusting and rolling)
- Ice cream (your favorite flavor)
Instructions
- Line a sheet pan with parchment paper. Scoop ice cream balls and place them on the pan. Freeze for 1 hour.
- In a microwave-safe bowl, combine glutinous rice flour, sugar, and powdered sugar. Add water and stir until smooth. Cover and microwave for 1 minute. Fold the mixture, microwave again for 1 minute, and fold again. Microwave an additional 30 seconds if needed.
- Dust a piece of parchment paper with cornstarch. Scrape the hot mochi dough onto it and dust the top with more cornstarch. Roll into a rectangle about ¼ inch thick. Refrigerate for 30 minutes.
- Cut large squares of plastic wrap. Use a cookie cutter to cut circles from the dough. Place an ice cream ball in the center of each circle, pinch the edges to seal, and wrap in plastic.
- Place wrapped mochi in the freezer, twisted-side down. Freeze for at least 1 hour before eating.
Notes
- Ice Cream Flavors: Any ice cream or sorbet works.
- Alternate Fillings: Nutella, chocolate, fresh strawberries, peanut butter, or red bean paste (anko).
- Flavor the Dough: Add ingredients like peanut butter, cocoa powder, matcha, vanilla extract, or coconut milk for different flavors.
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mochi
- Calories: 70
- Sugar: 5 g
- Sodium: 1 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: Mochi Ice Cream, Japanese dessert, chewy ice cream