Sugar-Free Mochi Ice Cream

Delight in a guilt-free indulgence with this Sugar-Free Mochi Ice Cream recipe, a modern twist on the classic Japanese treat. Featuring a chewy, pillowy mochi dough made with sweet rice flour and naturally sweetened with erythritol, this recipe envelopes creamy sugar-free vanilla ice cream for a perfectly balanced dessert. The step-by-step process includes a microwave-friendly dough preparation and simple assembly, making it accessible for home cooks of any skill level. Enjoy a dessert that’s both refined and mindful, perfect for those seeking a sugar-free alternative without sacrificing texture or flavor. These bite-sized frozen treats are ideal for parties, after-dinner desserts, or simply satisfying your sweet tooth in the healthiest way possible.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 10

Ingredients

• 1 pint Sugar-Free Vanilla Ice Cream
• 1 cup Sweet Rice Flour (Mochiko)
• 0.5 cup Erythritol
• 3 cups Water
• 0.25 cup Cornstarch

Directions

Step 1

1. Using a small cookie scoop or a tablespoon, scoop out 10 balls of sugar-free vanilla ice cream. Place them onto a parchment-lined baking sheet and freeze until firm, about 30 minutes.

Step 2

2. In a microwave-safe bowl, whisk together the sweet rice flour (Mochiko) and erythritol.

Step 3

3. Gradually whisk in the water until smooth and well combined.

Step 4

4. Cover the bowl with plastic wrap and microwave for 1 minute. Stir the mixture using a wet spatula, then cover again and microwave for an additional 1 minute.

Step 5

5. Stir the mixture once more, then cover and microwave for a final 30-45 seconds until the dough becomes translucent and sticky.

Step 6

6. Dust a clean work surface with cornstarch. Transfer the cooked mochi dough onto the surface and allow it to cool slightly until it is easy to handle.

Step 7

7. Roll the mochi dough into a cylinder and divide it into 10 equal pieces.

Step 8

8. Flatten each piece into a thin round disc, about 4 inches in diameter, ensuring the surface is well-dusted with cornstarch.

Step 9

9. Remove the ice cream balls from the freezer. Working quickly, place each ice cream ball in the center of a mochi disc. Gently stretch the mochi around the ice cream, pinching the underside to seal it completely.

Step 10

10. Once sealed, gently roll each mochi ball in your hands to smooth out the surface. Place each onto a parchment-lined tray seam-side down.

Step 11

11. Freeze the assembled mochi ice cream for at least 2 hours until set.

Step 12

12. Serve straight from the freezer, allowing them to rest for about 1-2 minutes to soften slightly before enjoying.

Nutrition Facts

Serving size	(1450.4g)

Amount per serving	% Daily Value*
Calories	1044.6

Total Fat 24.4g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 0g
Cholesterol 94.6mg	0%
Sodium 265.6mg	0%
Total Carbohydrate 305.0g	0%
Dietary Fiber 1.7g	0%
Total Sugars 0.1g
Protein 21.3g	0%

Vitamin D 189.3IU	0%
Calcium 523.9mg	0%
Iron 1.0mg	0%
Potassium 752.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.4%

Protein: 5.6%

Carbs: 80.0%