Mochi Ice Cream Recipe
Ice cream wrapped in sweet rice dough.
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Ingredients
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Dough
Ice Cream Filling
Method
Dough Preparation
- 1
- 2
Cook the Dough
Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir the mixture, then cover and microwave for an additional 1-2 minutes until the dough is thick and slightly translucent.
- 3
Cool the Dough
Let the dough cool for a few minutes before handling. Dust a clean surface with cornstarch.
- 4
Shape the Dough
Transfer the dough onto the cornstarch-dusted surface. Roll it out to about 1/4 inch thickness and cut into circles using a cookie cutter.
Assembly
- 5
Scoop Ice Cream
Scoop the ice cream into small balls, about 1-2 tablespoons each, and place them on a parchment-lined tray. Freeze for about 30 minutes to firm up.
- 6
Wrap Ice Cream
Once the ice cream is firm, take a mochi circle and place it over the ice cream ball. Pinch the edges together to seal completely. Make sure to dust with cornstarch to prevent sticking.
- 7
Final Freeze
Once all ice cream balls are wrapped in mochi dough, place them back in the freezer for at least 1 hour to set.
