Mochi Ice Cream Recipe
Sweet rice cake filled with ice cream.
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Ingredients
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Mochi Dough
Ice Cream Filling
Method
Prepare Mochi Dough
- 1
- 2
Microwave the Mixture
Cover the bowl with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Stir the mixture, then microwave for another 1 minute. Stir again and microwave for another 30 seconds until the dough is thick and sticky.
- 3
Cool the Dough
Dust a clean surface with cornstarch. Transfer the mochi dough onto the surface and let it cool for about 10 minutes.
Shape Mochi Ice Cream
- 4
Prepare the Ice Cream
Scoop the ice cream into small balls (about 1 tablespoon each) and place them on a parchment-lined tray. Freeze for at least 30 minutes to firm up.
- 5
Roll the Mochi
Once the dough is cool enough to handle, dust your hands with cornstarch. Take a small piece of mochi dough (about the size of a golf ball) and flatten it into a circle about 1/4 inch thick.
- 6
Wrap the Ice Cream
Place a frozen ice cream ball in the center of the flattened mochi dough. Carefully fold the edges of the dough over the ice cream and pinch to seal. Make sure the ice cream is completely enclosed.
- 7
Repeat Process
Repeat the process for the remaining ice cream balls and mochi dough.
Final Steps
- 8
Freeze Completed Mochi
Place the completed mochi ice cream balls back on the parchment-lined tray and freeze for at least 1 hour to set.
- 9
Serve
Once set, serve the mochi ice cream chilled. Dust with additional cornstarch if desired to prevent sticking.