Description
Homemade mochi ice cream combines a chewy, sweet rice flour dough with a creamy ice cream center. This fun, gluten-free Japanese-inspired dessert is perfect for entertaining and fully customizable with your favorite flavors.
Ingredients
2 cups of ice cream
¾ cup (120 grams) sweet rice flour (Mochiko)
¼ cup plus 2 tablespoons (50 grams) confectioners’ sugar
Food coloring (optional)
Cornstarch or potato starch, for dusting
Instructions
- Line a muffin tin with paper liners or a small sheet pan with parchment paper. Scoop 8 tightly packed tablespoons of ice cream and freeze for at least 2 hours or overnight until solid.
- In a microwave-safe bowl, sift together the sweet rice flour and sugar. Whisk in ¾ cup cold water until smooth.
- Cover the bowl with plastic wrap and microwave for 1 minute. Stir with a wet spatula. Add food coloring if using.
- Microwave again for 1 minute. Stir again. Microwave for another 30 seconds and stir. Repeat 30-second intervals until dough is sticky, glossy, stretchy, and nearly translucent (3-4 additional rounds may be needed).
- Dust parchment paper with cornstarch. Wet spatula and transfer dough onto parchment. Dust the top with cornstarch and roll dough into a 12-by-14-inch rectangle about ¼-inch thick. Refrigerate for 30 minutes.
- Remove from fridge and brush off excess starch. Use a 3½-inch round cutter to cut out about 8 mochi rounds.
- Place a piece of plastic wrap on the counter. Take one mochi round, brush off starch, and place one ice cream scoop in the center. Use cornstarch-dusted fingers to wrap and seal the dough around the ice cream. Trim excess dough if needed.
- Wrap the filled mochi in plastic wrap, seam-side down, and place in muffin tin or pan. Repeat with remaining rounds.
- Freeze at least 4 hours or up to 1 week. Thaw for 2 minutes before serving.
Notes
Keep your hands and tools well-dusted with cornstarch to prevent sticking.
Use any flavor of ice cream for a personalized touch.
Do not microwave or reheat mochi ice cream.
You can make the dough ahead and refrigerate for up to a day before assembling.
Leftover mochi dough can be cut and eaten as a snack or topping.
Nutrition
- Serving Size: 1 mochi piece
- Calories: 130
- Sugar: 10g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
