Mochi Ice Cream Recipe

Introduction

Mochi ice cream is a delightful fusion of chewy rice dough wrapped around creamy ice cream. This treat offers a unique texture combination that’s both fun and refreshing, perfect for warm days or anytime you want a sweet bite.

Ingredients

• 1 cup glutinous rice flour
• ¼ cup sugar
• 2 tablespoons powdered sugar
• 1 cup water
• Food coloring (optional, to change the color of the dough)
• Cornstarch or potato starch (for dusting and rolling)
• Ice cream (your favorite kind)

Instructions

1. Step 1: Freeze ice cream balls by scooping tight balls with a small ice cream scoop onto a parchment-lined sheet pan. Flatten the bottom so they sit flat and freeze for 1 hour.
2. Step 2: In a microwave-safe bowl, mix glutinous rice flour, sugar, and powdered sugar. Add water and stir until smooth. Cover with plastic wrap and microwave for 1 minute. Wet your spatula to prevent sticking and fold the mixture. Repeat microwaving and folding for 1 minute, then 30 seconds. Microwave an additional 30 seconds if not shiny.
3. Step 3: Dust a piece of parchment paper with cornstarch and scrape the hot mochi dough onto it carefully. Soak used dishes in water immediately to prevent sticking.
4. Step 4: Dust the dough top with cornstarch and roll it out with a rolling pin into a 1/4-inch thick rectangle. Add more cornstarch if the dough sticks. Refrigerate the rolled dough on a sheet pan for 30 minutes.
5. Step 5: Cut large squares of plastic wrap, one for each ice cream ball, to use for wrapping later.
6. Step 6: Remove dough from the fridge and use a 3-inch round cookie cutter to cut circles. Brush off excess cornstarch from each circle. Place one ice cream ball in the center of a dough circle, pinch the edges to seal, and wrap tightly in the plastic wrap squares.
7. Step 7: Freeze the wrapped mochi with the twist side down. Repeat with remaining dough and ice cream. Freeze at least 1 hour before serving. Store wrapped mochi in a freezer-safe container for up to 3 months. Allow to thaw slightly before eating.

Tips & Variations

• Use a variety of flavored ice creams to create colorful and interesting flavor combinations.
• Keep unused ice cream scoops in the freezer to prevent melting while assembling mochi.
• For a smoother dough, make sure to fold the mochi mixture well during microwaving.
• Dust hands with starch when handling dough to prevent sticking.

Storage

Store wrapped mochi ice cream in a freezer-safe bag or container for up to 3 months. Keep them tightly sealed to avoid freezer burn. Before serving, let mochi thaw slightly at room temperature for a few minutes so the dough softens while the ice cream remains firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

No, regular rice flour does not have the sticky, chewy properties needed for mochi. Be sure to use glutinous rice flour for the correct texture.

How do I prevent the mochi dough from sticking?

Heavily dust your workspace, rolling pin, and hands with cornstarch or potato starch. Also, wet your spatula when folding the hot dough to minimize sticking.

Mochi Ice Cream Recipe

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Mochi Ice Cream is a delightful Japanese-inspired dessert consisting of creamy ice cream wrapped in a soft, chewy mochi dough made from glutinous rice flour. This recipe guides you through making the sweet mochi dough from scratch, wrapping it around your favorite ice cream flavors, and freezing it to create bite-sized frozen treats perfect for any occasion.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 4 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 mochi ice cream pieces 1x
• Category: Dessert
• Method: Microwaving
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Mochi Dough

• 1 cup glutinous rice flour
• ¼ cup sugar
• 2 tablespoons powdered sugar
• 1 cup water
• Food coloring (optional, to change the color of the dough)
• Cornstarch or potato starch (for dusting and rolling)

Ice Cream

• Ice cream (your favorite kind, scooped into small balls)

Instructions

1. Freeze ice cream balls: Line a sheet pan with parchment paper. Quickly use a small ice cream scoop to form tightly packed ice cream balls with a flat bottom so they sit steadily on the pan. Place the balls on the parchment and freeze for 1 hour to firm up.
2. Make mochi dough: In a microwave-safe bowl, combine the glutinous rice flour, sugar, and powdered sugar. Add water and stir until smooth. Cover with plastic wrap and microwave for 1 minute. Wet a spatula to avoid sticking and fold the dough. Cover and microwave for another 1 minute, fold again, then microwave for 30 seconds more. If not shiny, microwave an additional 30 seconds.
3. Roll out the dough: Dust a piece of parchment paper with cornstarch. Scrape the hot mochi dough onto it, dust the top with more cornstarch, and roll out to a ¼ inch thickness using a rolling pin. If sticking occurs, add more cornstarch. Place the rolled dough with parchment onto a sheet pan and refrigerate for 30 minutes to firm.
4. Prepare wrapping squares: Cut large squares of plastic wrap, one for each ice cream ball, to wrap the mochi around the ice cream.
5. Cut and shape mochi: Remove dough from fridge and use a 3-inch round cookie cutter to cut circles. Brush off excess cornstarch from each circle’s surface. Working quickly to keep ice cream frozen, place one ice cream ball in the center of a mochi circle and gently press the dough around the ice cream. Pinch the edges tightly to seal. Place the wrapped mochi on a square of plastic wrap and twist the top tightly to secure.
6. Freeze mochi ice cream: Place wrapped mochi balls on a tray with the twisted side down. Freeze for at least 1 hour before serving. Store in a freezer-safe bag or container for up to 3 months. Allow to thaw slightly before eating for the best texture.

Notes

• Keep ice cream balls frozen while assembling to prevent melting.
• Use cornstarch or potato starch generously to prevent sticking.
• Rolling the mochi dough to uniform thickness ensures even wrapping and texture.
• Plastic wrap helps keep mochi sealed and prevents freezer burn.
• Mochi ice cream is best enjoyed slightly thawed for soft, chewy dough combined with creamy ice cream.

Keywords: mochi, mochi ice cream, japanese dessert, glutinous rice flour, frozen dessert, homemade mochi ice cream