Mochi Ice Cream Recipe
Japanese rice cake filled with ice cream
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Ingredients
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Mochi Dough
Ice Cream Filling
Toppings (optional)
Method
Mochi Preparation
- 1
- 2
Cook the Mochi
Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir, then microwave for another minute. Stir again, and microwave for an additional 30 seconds until the dough is thick and sticky.
- 3
Cool the Dough
Allow the mochi dough to cool for about 10 minutes until it is manageable to handle.
- 4
Dust with Cornstarch
On a clean surface, sprinkle cornstarch to prevent sticking. Transfer the mochi dough onto the surface and dust the top with more cornstarch.
- 5
Roll Out the Dough
Using a rolling pin, roll out the dough to about 1/4 inch thick. Cut into circles using a cookie cutter or glass.
Filling the Mochi
- 6
Scoop Ice Cream
Scoop out small balls of ice cream and place them on a plate to soften slightly for about 5 minutes.
- 7
Wrap the Ice Cream
Take a mochi circle and place a scoop of softened ice cream in the center. Gently stretch the edges of the mochi around the ice cream and pinch to seal.
- 8
Repeat
Repeat the process with the remaining mochi circles and ice cream until all are filled and sealed.
Serving
- 9
Chill the Mochi
Place the filled mochi on a baking sheet and freeze for at least 2 hours until firm.
- 10
Dust with Powdered Sugar
Before serving, dust the mochi with powdered sugar to prevent sticking.
- 11
Serve
Enjoy your homemade mochi ice cream as a delightful dessert!
