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
Method
Making the Mochi Dough
- 1
Prepare the Ingredients
In a mixing bowl, combine the sweet rice flour and granulated sugar. Mix well to combine.
- 2
Add Water
Gradually add the water to the dry ingredients, stirring continuously until the mixture is smooth and free of lumps.
- 3
Microwave the Mixture
Cover the bowl with plastic wrap and microwave on high for 2 minutes. Stir the mixture, then cover and microwave for another 1-2 minutes until the dough is thick and sticky.
- 4
Cool the Dough
Allow the mochi dough to cool for about 10 minutes until it’s manageable to handle.
- 5
Dust with Cornstarch
Dust a clean surface with cornstarch to prevent sticking. Transfer the mochi dough onto the surface and lightly dust the top with more cornstarch.
- 6
Roll Out the Dough
Using a rolling pin, roll out the dough to about 1/4 inch thickness. Cut into 3-inch squares.
Assembling the Mochi Ice Cream
- 7
Scoop Ice Cream
Scoop out small balls of ice cream (about 1 tablespoon each) and place them on a baking sheet lined with parchment paper. Freeze for about 15 minutes to firm up.
- 8
Wrap the Ice Cream
Take a square of mochi dough and place a frozen ball of ice cream in the center. Pinch the edges of the mochi dough together to seal the ice cream inside. Repeat this process for each piece of ice cream.
- 9
Final Freeze
Once all the mochi ice creams are assembled, place them back in the freezer for at least 30 minutes to set completely.
