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
Preparing the Mochi Dough
Cook the Mochi
Cover the bowl with plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1 minute. Stir the mixture, then cover and microwave for another 1 minute. Repeat this process one more time, for a total of 3 minutes of cooking time. The dough should become sticky and slightly translucent.
Cool and Dust
Allow the mochi dough to cool for about 10 minutes. Dust a clean surface with cornstarch to prevent sticking.
Shape the Mochi
Transfer the dough to the dusted surface and use a rolling pin to flatten it to about 0.25 inches thick. Use a round cookie cutter or a glass to cut out circles of mochi dough.
Assembling the Mochi Ice Cream
Scoop Ice Cream
Scoop the ice cream into small balls, about 1-2 tablespoons each. Place the scoops on a parchment-lined tray and freeze for about 10-15 minutes until slightly hardened.
Wrap the Ice Cream
Take one mochi circle and place a scoop of ice cream in the center. Gently fold the edges of the mochi over the ice cream and pinch to seal. Make sure it is well sealed to prevent leakage.
Repeat and Freeze
Repeat the wrapping process for all the mochi circles and ice cream scoops. Once wrapped, place the mochi ice cream back on the parchment-lined tray and freeze for at least 2 hours to set.