Mochi Ice Cream
Mochi ice cream is a delightful combination of chewy, soft mochi dough and creamy, frozen ice cream filling. This homemade treat offers endless flavor possibilities, from traditional matcha and red bean to fruity mango and indulgent chocolate. Making mochi ice cream at home is simple with just a few ingredients and basic kitchen tools. Whether you’re serving them at a party or enjoying them as a sweet snack, these bite-sized delights are sure to impress with their unique texture and delicious taste.
Equipment
- (1) Baking sheet
- 1 Rolling pin
- 1 Parchment paper
- 1 Plastic wrap
- 1 Cookie scoop (or small ice cream scoop)
- 1 Microwave-safe bowl (or saucepan)
- 1 Measuring cups and spoons
- 1 Airtight container (for storage)
Ingredients
- 1 cup 120g Sweet rice flour (glutinous rice flour)
- ¼ cup 50g Sugar
- 1 cup 240ml Water
- 2-3 cups 500-700g Ice cream (your choice of flavor, e.g., vanilla, matcha, mango)
- Cornstarch or potato starch for dusting
- Optional: Matcha powder cocoa powder, or food coloring for added flavor or color
Instructions
Prepare the Ice Cream Filling
- Scoop out small portions of ice cream (about 1 tablespoon per ball) and roll them into smooth balls.
- Place the ice cream balls onto a parchment-lined baking sheet and freeze for at least 1-2 hours, or until firm.
Make the Mochi Dough
- In a microwave-safe bowl (or saucepan), combine the sweet rice flour and sugar.
- Slowly add water to the mixture, stirring to form a smooth batter.
Microwave method:
- Heat the mixture in 30-second intervals, stirring in between, until it thickens into a dough (about 2-3 minutes).
- Stovetop method: Cook on medium heat, stirring constantly for 3-5 minutes, until the dough becomes smooth and elastic.
- Let the dough cool for 5-10 minutes, until it’s warm but not hot.
Roll and Shape the Mochi
- Dust your work surface with cornstarch to prevent sticking.
- Roll the mochi dough to about ¼ inch thickness using a rolling pin.
- Use a round cutter or glass to cut out circles of dough (3-4 inches in diameter).
Wrap the Ice Cream
- Take a frozen ice cream ball and quickly place it in the center of a mochi circle.
- Fold the dough around the ice cream, sealing it tightly. If the dough tears, gently patch it together.
- Roll the wrapped mochi in a light dusting of cornstarch to prevent it from sticking.
Freeze the Mochi Ice Cream
- Place the wrapped mochi ice cream balls back on the parchment-lined baking sheet.
- Freeze for an additional 1-2 hours, or until firm.
Serve and Enjoy
- Once fully frozen, serve your mochi ice cream directly from the freezer. Allow it to sit at room temperature for 5-10 minutes for a softer texture before eating.
Notes
- Ice Cream Choice: You can use any flavor of ice cream, so feel free to get creative with tropical fruits, chocolate, or even coffee-flavored ice cream.
- Work Quickly: The ice cream will melt quickly when handling it, so work fast to ensure the dough doesn’t become too sticky. If needed, return the ice cream balls to the freezer to firm up before wrapping.
- Storage: Store mochi ice cream in an airtight container or freezer bag, separating layers with parchment paper. It will keep in the freezer for up to 2 weeks.
- Dough Consistency: If the mochi dough becomes too dry while working, add a tiny bit more water. If it’s too sticky, dust it with cornstarch to make handling easier.