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Mochi Ice Cream Recipe

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Mochi Ice Cream is a delightful Japanese dessert featuring soft, chewy mochi dough wrapped around cold, creamy ice cream. This recipe combines glutinous rice flour with sugar to create a smooth mochi dough, which is then wrapped around pre-scooped ice cream balls and frozen for a refreshing treat perfect for any occasion.

Ingredients

Dough

  • 1 cup glutinous rice flour
  • ¼ cup sugar
  • 2 tablespoons powdered sugar
  • 1 cup water
  • Food coloring (optional, to change the color of the dough)
  • Cornstarch or potato starch (for dusting and rolling)

Filling

  • Ice cream (your favorite kind), scooped into small balls

Instructions

  1. Freeze ice cream balls: Line a sheet pan with parchment paper. Using a small ice cream scoop, quickly scoop tightly packed ice cream balls with a flat edge to sit properly on the pan. Arrange them on the parchment and freeze for 1 hour to firm up.
  2. Make mochi dough: In a microwave-safe bowl, combine glutinous rice flour, sugar, and powdered sugar. Add water and stir thoroughly until smooth. Cover with plastic wrap and microwave for 1 minute. Wet a spatula to prevent sticking and fold the dough repeatedly. Cover and microwave for another 1 minute, then fold again. Microwave for 30 seconds more; if the dough isn’t shiny, microwave an additional 30 seconds until slightly shiny and pliable.
  3. Roll dough out: Lay parchment paper on a countertop and dust liberally with cornstarch. Scrape the hot mochi dough onto the parchment paper using a rubber spatula, being careful not to touch it directly. Dust the top of the dough ball with cornstarch, and use a rolling pin to roll the dough into a large rectangle about ¼ inch thick. Continue dusting with cornstarch as needed to prevent sticking. Transfer parchment paper with dough onto a sheet pan and refrigerate for 30 minutes.
  4. Prepare plastic wrap: Cut large squares of plastic wrap, one for each ice cream ball. These will be used to individually wrap each mochi ice cream ball before freezing.
  5. Cut circles: Remove the dough from the refrigerator. Using a 3-inch round cookie cutter, cut circles from the dough rectangle, making sure each circle is large enough to fully enclose an ice cream ball with room to pinch edges.
  6. Wrap ice cream with mochi: Lightly brush cornstarch off one dough circle with a dry pastry brush. Working one ice cream ball at a time (keeping others frozen), place the ice cream scoop in the center of the dough circle. Gently fold and pinch the mochi dough around the ice cream to seal it completely. Place the sealed mochi on a piece of plastic wrap, bring the corners together to the top, and twist tightly to seal.
  7. Freeze mochi ice cream: Lay the wrapped mochi on a tray, twisted side down, and freeze for at least 1 hour before serving. Store the wrapped mochi ice cream in a freezer-safe bag or container for up to 3 months. Before eating, allow the mochi dough to thaw slightly for optimal texture.

Notes

  • Keep remaining ice cream scoops frozen while assembling mochi to prevent melting.
  • Handle mochi dough carefully as it can be hot right after microwaving.
  • Cornstarch dusting is essential to prevent sticking while rolling and cutting the dough.
  • You can customize mochi dough color using food coloring, if desired.
  • Allow mochi ice cream to thaw for a few minutes before eating to enjoy a soft mochi exterior with creamy ice cream inside.
  • Store leftovers wrapped tightly in plastic and frozen for best quality up to 3 months.

Find it online: https://cookedbysarah.com/mochi-ice-cream-recipe/