Ice Cream Mochi Recipe

Ice Cream Mochi Recipe

Prep TIme: 25

Cook Time: 3 mins

Chill Time: 2 hours

Servings: 12 

Ingredients:

• 1 cup glutinous rice flour (Sweet rice flour, I recommend shiratamako or mochiko)
• 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)
• Ice cream, your favorite kind

Method:

• Begin by preparing your ice cream balls: Line a sheet pan with parchment paper. Working swiftly, use a small ice cream scoop to form ice cream balls, placing them onto the parchment paper. Ensure the ice cream is packed tightly as you scoop, leaving a flat edge on each ball so they sit evenly on the sheet. Freeze for 1 hour.

• Now, let's make the mochi dough: In a microwave-safe bowl, combine flour, sugar, and powdered sugar. Add water and mix until smooth. Cover the bowl with plastic wrap and microwave the mochi dough for 1 minute. Use a wet spatula to prevent sticking and fold the mixture repeatedly. Cover and microwave again for 1 minute. Fold the dough once more and microwave for an additional 30 seconds. The mochi should have a slight shine; if not, microwave for another 30 seconds.

• Roll out the dough: Lay a piece of parchment paper on your countertop and dust it with cornstarch. Carefully transfer the hot mochi dough onto the parchment paper (remember, it's hot, so handle with care). Dust the top of the dough with cornstarch. Use a rolling pin to roll the mochi into a large rectangle, about 1/4 inch thick. If the dough sticks while rolling, continue dusting with cornstarch to prevent sticking. Transfer the parchment paper with the rolled-out dough onto a sheet pan and refrigerate for 30 minutes.

• Prepare plastic wrap squares: Cut large squares of plastic wrap, one for each ice cream ball. Each mochi will be wrapped in plastic wrap before freezing. 

• Shape the dough: Retrieve the chilled dough from the fridge. Use a round cookie or biscuit cutter (approximately 3 inches in diameter) to cut circles from the dough. The circles should be large enough to wrap around the ice cream. Gently brush off excess cornstarch from the top of each circle. Working with one ice cream scoop at a time (keep the rest in the freezer to prevent melting), place a scoop of ice cream in the center of a dough circle and gently wrap the dough around it, pinching the edges to seal. Place each mochi on a piece of plastic wrap, folding the corners to the center and twisting tightly at the top to seal.

• Freeze: Arrange the mochi, twisted plastic wrap side down, on a baking sheet. Repeat the process with the remaining dough and ice cream. Freeze the mochi ice cream for at least 1 hour before serving. Once frozen, store them, wrapped in plastic wrap, in a freezer-safe bag or container for up to 3 months. Allow the mochi to thaw slightly before enjoying.