Mochi Ice Cream Recipe

Scoop the Ice Cream

Scoop the ice cream into small balls, about 1 to 2 inches in diameter, and place them on a baking sheet lined with parchment paper. Freeze the ice cream balls for at least 1-2 hours until firm.

Mix the Ingredients

In a microwave-safe bowl, combine the glutinous rice flour and granulated sugar. Gradually add water while stirring until the mixture is smooth.

Cook the Mixture

Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir the mixture, then return it to the microwave and cook for another 1 minute. Stir again and cook for an additional 30 seconds, or until the mixture is thick and sticky.

Cool the Dough

Carefully remove the bowl from the microwave (it will be hot). Let the mochi dough cool slightly for about 5 minutes.

Dust with Cornstarch

In a clean area, sprinkle cornstarch to prevent sticking. Transfer the mochi dough onto the cornstarch-dusted surface and flatten it gently with your hands.

Cut the Mochi

Using a knife or a pastry cutter, cut the mochi dough into squares (about 3x3 inches).

Wrap the Ice Cream

Take a mochi square and place one ice cream ball in the center. Gently pull the edges of the mochi dough over the ice cream, pinching to seal it completely. Make sure there are no gaps.

Repeat

Repeat the wrapping process with the remaining mochi squares and ice cream balls.

Dust with Powdered Sugar

If desired, dust the completed mochi ice cream with powdered sugar and cornstarch to prevent sticking.

Chill and Serve

Place the mochi ice cream in the freezer for 30 minutes to firm up before serving. Enjoy your homemade mochi ice cream!