Mochi Ice Cream
Delight your taste buds with this irresistible Mochi Ice Cream recipe—an enchanting fusion of chewy, sweet mochi dough and creamy ice cream in the flavor of your choice. Perfect for dessert lovers and adventurous foodies alike, this easy-to-follow recipe transforms simple ingredients like glutinous rice flour and granulated sugar into soft, pillowy mochi wrappings for frozen ice cream centers. With a quick microwave technique and a bit of hands-on creativity, you’ll craft 12 delightful servings of these handheld treats. Whether you’re looking to impress guests or enjoy an indulgent snack, this no-bake dessert delivers a balance of textures and flavors that’s sure to please. Roll, wrap, and freeze your way to homemade Mochi Ice Cream perfection!
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Ingredients
- 4 cups ice cream (flavor of choice)
- 1 cup glutinous rice flour (sweet rice flour)
- 0.25 cup granulated sugar
- 1 cup water
- 0.5 cup cornstarch (for dusting)
Directions
Step 1
Line a baking sheet with parchment paper.
Step 2
Using a small ice cream scoop, scoop 12 balls of your chosen ice cream and place them on the lined baking sheet. Return the tray to the freezer to firm up the ice cream balls until very hard, at least 1 hour.
Step 3
In a microwave-safe bowl, combine the glutinous rice flour and granulated sugar. Gradually add the water while stirring until a smooth, even batter is formed.
Step 4
Cover the bowl with plastic wrap, leaving a small gap for ventilation. Microwave the mixture on high for 1 minute. Remove and stir with a wet spatula to prevent sticking.
Step 5
Cover again and microwave for an additional 1 minute, then stir the mixture once more. Microwave for a final 30 seconds to 1 minute, until the mochi becomes slightly translucent and sticky.
Step 6
Dust a clean work surface generously with cornstarch and transfer the cooked mochi onto it. Allow the mochi to cool for several minutes, but use while it's still warm to ensure pliability.
Step 7
Roll the mochi into a log and divide it into 12 equal pieces.
Step 8
Flatten each piece into a circle about 3-4 inches in diameter. Ensure the circles are coated lightly in cornstarch to prevent sticking.
Step 9
Working quickly with one ice cream ball at a time, place an ice cream ball in the center of a mochi circle. Fold the mochi edges around the ice cream, pinching them together to seal and forming a compact ball.
Step 10
Return the finished mochi ice cream to the lined baking sheet and quickly place it in the freezer. Repeat with remaining mochi circles and ice cream balls.
Step 11
Allow the mochi ice cream to firm up in the freezer for at least 2 hours before serving.
Step 12
Before serving, let each mochi ice cream sit at room temperature for a couple of minutes to soften slightly.
Nutrition Facts
| Serving size | (1415.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2824.3 |
| Total Fat 100.7g | 0% |
| Saturated Fat 64.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 414.3mg | 0% |
| Sodium 764.3mg | 0% |
| Total Carbohydrate 432.8g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 250.0g | |
| Protein 40.7g | 0% |
| Vitamin D 114.3IU | 0% |
| Calcium 1226.4mg | 0% |
| Iron 1.9mg | 0% |
| Potassium 1913.4mg | 0% |
Source of Calories