Mochi Ice Cream (2pcs) Recipe

1. Scoop your chosen ice cream flavor into small balls about 1-2 tablespoons in size. Place them on a parchment-lined tray and freeze for at least 2 hours until firm.

2. Mix Ingredients

In a microwave-safe bowl, combine sweet rice flour, water, sugar, and food coloring (if using). Stir until the mixture is smooth and free of lumps.

3. Cook the Dough

Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir the dough, then cover and microwave for another minute. Stir again and microwave for a final 30 seconds. The dough should be sticky and translucent.

4. Dust with Cornstarch

Sprinkle a clean surface with cornstarch to prevent the mochi from sticking. Carefully transfer the hot mochi dough onto the dusted surface.

5. Flatten and Shape

Using your hands (dusted with cornstarch), flatten the mochi dough into a round disk about 1/4 inch thick. Use a knife or cookie cutter to cut out circles that are large enough to wrap around the ice cream balls.

6. Wrap Ice Cream

Take a mochi circle and place a frozen ice cream ball in the center. Gently fold the edges of the mochi over the ice cream, pinching to seal. Make sure the ice cream is completely enclosed.

7. Repeat Process

Repeat the wrapping process for the remaining ice cream balls and mochi circles.

8. Final Freeze

Place the wrapped mochi ice cream back on the tray and freeze for at least 30 minutes before serving.