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Mochi Ice Cream

Mochi ice cream is a Japanese dessert consisting of a wrap of glutinous rice flour containing a scoop of ice cream.

Prep Time
1 hr
Cook Time
mins
Rest Time
4 hrs
Total Time
1 hr 3 mins
Servings: 12 mochi ice creams
Course: Dessert
Cuisine: Asian , Japanese

Ingredients

  • ⅔ cup glutinous rice flour
  • ⅔ cup water
  • ⅓ cup sugar
  • 1 cup cornstarch (or potato starch)
  • Ice cream (different flavors)
Equipment
  • 12 Cupcake liners (paper or silicone)
  • 1 ice cream scooper
  • 1 Rolling pin
  • 1 Round cookie cutter (or a 4-inch diameter round bowl)
  • parchment paper
  • Rubber spatula
  • pastry brush

Instructions

    Cup of Yum
  1. Using the ice cream scooper, place a scoop of ice cream in each cupcake liner. The ice cream melts quickly, so immediately place the cupcake holders in the freezer for a few hours or until the ice cream scoops are completely frozen.
  2. Once the ice cream scoops are frozen, mix the glutinous rice flour and the sugar in a bowl and whisk the mixture.
  3. Add water and mix well until obtaining a homogeneous mixture.
  4. Coloring of the mochi dough (optional)
  5. Add food coloring, a little juice or some purée (ideally from the same fruit as the ice cream) to the mixture and stir.
  6. Cover the bowl with plastic wrap.
  7. Place the bowl in the microwave and heat it at high temperature for 1 minute.
  8. Remove the bowl and stir the content using a rubber spatula.
  9. Cover again with plastic wrap and bake for 1 minute. Stir again, cover and bake again for 30 seconds to finish baking.
  10. Cover the countertop with parchment paper and generously sprinkle with cornstarch (or potato starch).
  11. Transfer the baked mochi dough on it.
  12. To prevent it from sticking, sprinkle cornstarch (or potato starch) on the mochi once again.
  13. Apply generous amounts of cornstarch on the rolling pin and on your hands.
  14. Once it has somewhat cooled down, roll the mochi dough into a thin layer using the rolling pin.
  15. Using parchment paper, transfer the mochi dough to a large baking sheet.
  16. Refrigerate for 15 minutes.
  17. Remove the mochi dough from the refrigerator and cut out circles using the cookie cutter.
  18. Dust excess starch with a pastry brush.
  19. If any part is sticky, cover first with cornstarch (or potato) and dust off.
  20. Place plastic wrap on a plate, then add the cut mochi circle and put another layer of plastic wrap on top of it.
  21. Repeat for every mochi circle.
  22. With the leftover mochi dough, roll it into a ball, then spread it again into a thin layer and cut out circles from the dough.
  23. On the countertop, place a sheet of plastic wrap. Place a mochi circle on it.
  24. Take a scoop of ice cream from the freezer and place it on the mochi wrapper.
  25. Pinch the four corners of the mochi circle together to wrap the ice cream scoop.
  26. When the mochi becomes sticky, sprinkle some cornstarch on the sticky area and seal the opening.
  27. Quickly cover with plastic wrap and turn over to close.
  28. Place each mochi ice cream in a tray so that it retains its shape.
  29. Repeat the operation. Work on one frozen mochi at a time to keep the ice frozen.
  30. Put the frozen mochi back in the freezer for a few hours.
  31. When they are ready to serve, leave them at room temperature for a few minutes until they soften a little.