Mochi Ice Cream Recipe
Sweet rice cake filled with ice cream.
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Ingredients
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Mochi Dough
Filling
Topping (optional)
Method
Mochi Preparation
- 1
Combine Dry Ingredients
In a large mixing bowl, combine sweet rice flour, granulated sugar, and cornstarch. Mix well until evenly combined.
- 2
Add Water and Flavor
Slowly add water and vanilla extract to the dry mixture. Stir until the mixture is smooth and free of lumps.
- 3
Cook the Mochi
Transfer the mochi mixture into a microwave-safe bowl and cover with plastic wrap. Microwave on high for 1 minute. Stir the mixture, cover, and microwave for another minute. Repeat this process one more time, cooking for a total of 3 minutes. The mochi should become sticky and slightly translucent.
- 4
Cool the Mochi
Dust a clean surface with cornstarch. Pour the cooked mochi onto the surface and dust the top with more cornstarch. Allow it to cool for about 10 minutes.
Assembling Mochi Ice Cream
- 5
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.
- 6
Shape the Mochi
Once the mochi has cooled, use a rolling pin to roll it out to about 1/4 inch thickness. Use a round cookie cutter or glass to cut out circles of mochi.
- 7
Wrap the Ice Cream
Take a mochi circle and place a frozen ice cream ball in the center. Gently stretch the mochi around the ice cream, sealing it completely. Repeat this with the remaining mochi and ice cream.
- 8
Dust with Powdered Sugar
If desired, dust the finished mochi ice cream balls with powdered sugar to prevent sticking.
- 9
Freeze Again
Place the wrapped mochi ice cream back in the freezer for at least 1 hour to firm up before serving.
