Mochi Ice Cream Recipe
Make Mochi Ice Cream Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Mochi
For the Ice Cream Filling
For Dusting
Method
Prepare the Mochi Dough
- 1
Mix the Ingredients
In a microwave-safe bowl, combine 1 cup of sweet rice flour (Mochiko) and 2 tablespoons of granulated sugar. Gradually add 1 cup of water and stir until you achieve a smooth mixture.
- 2
Cook the Mixture
Cover the bowl with plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1 minute, stir, then microwave for another minute. Stir again, then microwave for an additional 30 seconds until the dough is slightly translucent.
- 3
Cool the Dough
Dust a clean surface with cornstarch. Pour the hot mochi dough onto the surface and dust the top with more cornstarch to prevent sticking. Let it cool for about 10 minutes.
Assemble the Mochi Ice Cream
- 4
Shape the Ice Cream
Scoop out 2 cups of your favorite ice cream and roll them into small balls (about 1-2 tablespoons each). Place the ice cream balls on a tray and freeze for at least 30 minutes until firm.
- 5
Cut and Wrap the Mochi
Once the mochi dough is cool, dust your hands with cornstarch to prevent sticking. Take a piece of dough and flatten it into a circle about 1/4 inch thick. Place an ice cream ball in the center, fold the mochi over the ice cream, and pinch to seal. Make sure it’s well sealed to prevent melting.
- 6
Finish and Freeze
Once all the ice cream balls are wrapped in mochi, place them seam-side down on a tray dusted with cornstarch. Freeze the mochi ice cream for at least 1 hour to set.