Mochi Ice Cream - Strawberry Recipe
Delight in our strawberry mochi ice cream, featuring a creamy and fruity filling wrapped in a soft and chewy rice dough.
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Ingredients
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Mochi Ice Cream Ingredients
Method
Instructions
- 1
Prepare Ice Cream Balls
Scoop the strawberry ice cream into small balls (about 1.5 inches in diameter) and place them on a baking sheet lined with parchment paper. Freeze for at least 1 hour until firm.
- 2
Make Mochi Dough
In a microwave-safe bowl, whisk together the sweet rice flour, sugar, and water until smooth. Cover the bowl with plastic wrap and microwave for 1 minute. Stir the mixture, then microwave for another 30 seconds. Stir again and microwave for an additional 30 seconds until the dough becomes sticky and slightly translucent.
- 3
Dust and Roll
Dust a clean surface with cornstarch. Transfer the mochi dough onto the surface and sprinkle some cornstarch on top to prevent sticking. Using a rolling pin, roll it out to about 1/4 inch thickness.
- 4
Cut and Wrap
Using a round cutter (about 3-4 inches in diameter), cut out circles from the rolled mochi. Take one mochi circle, place a frozen ice cream ball in the center, and quickly wrap the mochi around it, sealing the edges. Repeat with remaining mochi and ice cream.
- 5
Freeze Again
Place the finished mochi ice cream balls back on the parchment-lined baking sheet and freeze for at least 2 hours to set.
- 6
Serve
Once set, serve the mochi ice cream balls chilled, garnished with fresh strawberries if desired.
