Asian Dessert Mochi Ice Cream Recipe

Prepare the Ice Cream

1. Let the ice cream sit at room temperature for about 5-10 minutes until it’s not too hard for you to scoop.
2. Scoop out ice cream into cupcake liners in a muffin tin. Cover with plastic wrap and freeze until they are completely frozen. It usually takes more than 2 hours.

Make Mochi Dough

1. When your ice cream is frozen solid, it’s time to make mochi dough. Whisk together mochiko and sugar in a microwave-safe bowl.
2. Add water and mix well until there are no lumps.
3. Cover the bowl with plastic wrap loosely. Microwave on high for 2 minutes. Take it out and mix with a wet spatula. Cover and microwave for 30 more seconds until the dough has changed from white to slightly translucent.

Make Mochi Wrappers

1. Transfer the mochi dough onto the parchment paper dusted with cornstarch. Sprinkle more cornstarch onto the dough.
2. Roll out your dough into a thin piece.
3. Cut the dough into circles.
4. Brush off the excess cornstarch. On the counter or a plate, place a plastic wrap and then mochi wrapper on top, add another layer of plastic wrap, and repeat for all mochi wrappers. Finish up with a plastic wrap to cover all mochi wrappers. Let them chill in the fridge for about 10 minutes.

Assemble Mochi Ice Cream

1. Place one mochi wrapper (together with the plastic wrap underneath) on the counter, and add one ice cream ball to the center of the mochi wrapper.
2. Pinch the four corners of the mochi wrapper, and then pinch the remaining corners together.
3. Tap the bottom of mochi with cornstarch. Wrap it with the plastic wrap and place each assembled mochi balls into the muffin tin. (It’s best to take one ice cream ball out at a time so that it won’t melt).
4. Store them in the freezer until you are ready to serve. Before eating, you need to let the mochi ice cream sit at room temperature for approximately 5 minutes.