Low Fat Mochi Ice Cream
Delight in the guilt-free indulgence of Low Fat Mochi Ice Cream, a lighter twist on the beloved Japanese dessert. This recipe combines delicate, chewy mochi made from sweet rice flour with creamy low-fat ice cream, offering the perfect balance of texture and flavor. With just 30 minutes of prep time and simple, pantry-friendly ingredients like sugar and cornstarch, this DIY dessert is as approachable as it is satisfying. Each bite-sized piece is individually wrapped for a convenient, make-ahead treat that’s perfect for hot summer days or a fun dinner party finale. Plus, these little ice cream-stuffed delights are customizable—choose your favorite low-fat ice cream flavors to create a dessert that’s uniquely yours! প্রস্তুত আসক্তフ
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Ingredients
- 1 pint Low fat ice cream
- 1 cup Sweet rice flour (Mochiko)
- 0.25 cup Sugar
- 0.75 cup Water
- 0.5 cup Cornstarch
Directions
Step 1
Begin by scooping the low fat ice cream into 12 small balls, roughly 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper. Freeze them for at least 2 hours or until they are solid.
Step 2
In a microwave-safe bowl, combine the sweet rice flour and sugar, then gradually stir in the water until smooth.
Step 3
Cover the bowl loosely with plastic wrap or a microwave-safe lid, leaving a small gap for steam to escape. Microwave the mixture for one minute.
Step 4
Stir the mochi dough, then cover again and microwave for another minute. Stir once more.
Step 5
Microwave the dough one final time for 30 seconds. The dough should be thick and slightly shiny.
Step 6
Generously dust a clean surface with cornstarch and transfer the hot mochi dough onto it. Let it cool for a few minutes or until it’s comfortable to handle.
Step 7
Scatter more cornstarch on the dough and a rolling pin, then carefully roll it out to about 1/4-inch thickness.
Step 8
Using a round cutter (about 3 inches in diameter), cut out 12 circles from the rolled mochi dough.
Step 9
Remove the ice cream balls from the freezer. Working quickly, place a mochi circle over an ice cream ball, stretching and pinching the edges to seal the ice cream inside the mochi.
Step 10
Wrap each mochi ice cream ball in plastic wrap tightly and place them back in the freezer for at least another hour to ensure they’re firm.
Step 11
When ready to serve, let the mochi ice cream sit at room temperature for a few minutes to soften slightly.
Step 12
Enjoy your homemade low fat mochi ice cream!
Nutrition Facts
| Serving size | (862.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1434.7 |
| Total Fat 12.9g | 0% |
| Saturated Fat 7.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 48.1mg | 0% |
| Sodium 303.2mg | 0% |
| Total Carbohydrate 292.6g | 0% |
| Dietary Fiber 1.8g | 0% |
| Total Sugars 136.6g | |
| Protein 26.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 740.3mg | 0% |
| Iron 1.1mg | 0% |
| Potassium 1005.5mg | 0% |
Source of Calories