Ice Cream Mochi
Ice cream mochi is a unique Japanese-inspired dessert that features chewy, soft rice dough wrapped around creamy ice cream. This treat offers a delightful combination of textures—smooth and cold on the inside, chewy on the outside. Making it at home is simple, fun, and allows for endless flavor variations. Perfect for parties or a sweet snack, ice cream mochi will definitely impress your friends and family!
Equipment
- Mixing Bowl: 1 medium
- Whisk (1)
- Microwave-safe bowl – 1
- Ice cream scoop or melon baller – 1
- Rolling pin (optional) – 1
- Wax paper or plastic wrap – enough to line a baking sheet
Ingredients
- 1 cup 120g sweet rice flour (mochiko)
- 1/4 cup 50g granulated sugar
- 1 cup 240ml water
- Cornstarch – for dusting
- 1 pint 473ml ice cream (flavor of choice, such as vanilla, chocolate, or matcha)
Instructions
Prepare Ice Cream Filling
- Scoop the ice cream into small balls, about 1 inch in diameter, using an ice cream scoop or melon baller. Place the balls on a baking sheet lined with wax paper or plastic wrap. Freeze for at least 1 hour to firm up.
Make the Mochi Dough
- In a microwave-safe bowl, combine the sweet rice flour (mochiko), sugar, and water. Whisk until smooth and free of lumps. Microwave the mixture in 1-minute intervals, stirring in between, until it thickens and becomes glossy (about 3 minutes in total).
Cool the Dough
- Allow the mochi dough to cool for a few minutes, until it is cool enough to handle but still warm.
Shape the Mochi
- Dust a clean work surface with cornstarch. Divide the mochi dough into small portions (about 1-2 tablespoons each). Roll each portion into a ball, then flatten it into a disc (about 3 inches wide). Place a frozen ice cream ball in the center of each disc, and carefully fold the dough around the ice cream, pinching the edges together to seal.
Freeze the Mochi
- Once each piece is sealed, place the finished mochi back on the baking sheet and freeze for at least 2-3 hours to firm up before serving.
Serve and Enjoy
- Once the mochi ice cream is frozen and firm, take it out of the freezer and let it sit for 5-10 minutes to soften slightly. Dust with powdered sugar, drizzle with chocolate, or serve with fresh fruit if desired.
Notes
- Flavor Variations: You can experiment with various ice cream flavors such as matcha, strawberry, or coconut. You can also add toppings like toasted coconut or crushed nuts for extra texture.
- Cornstarch: Be generous with cornstarch when working with the mochi dough to prevent it from sticking. You can also dust the finished mochi with powdered sugar for added sweetness.
- Freezing: Be sure to freeze the ice cream balls before wrapping them in the mochi dough to prevent them from melting during the wrapping process.
- Serving Tip: Let the mochi sit at room temperature for a few minutes before serving to allow the dough to soften slightly and make it easier to bite into.