Mochi Ice Cream
User Reviews
4.9
Mochi Ice Cream
Description
Mochi Ice Cream combines traditional mochi, made from glutinous rice flour and sugar, with frozen ice cream centers. The dough is cooked in the microwave in stages until it develops a translucent sheen and pliable texture. After cooking, it's rolled out on starch-dusted parchment and cut into pieces to wrap around firm, pre-frozen ice cream balls. The contrast of the elastic, slightly sweet mochi exterior with the cold, creamy ice cream inside creates a unique textural experience. Optional food coloring can be added to the dough for visual appeal.
The recipe allows for variety by suggesting different ice cream flavors or fillings like nutella or red bean paste. The dough itself can be flavored with ingredients such as matcha, cocoa powder, or peanut butter for additional taste variations. These options tailor the dessert to diverse preferences while preserving the essential mochi texture surrounding a sweet, frozen core.
Assembly needs to be done quickly to keep the ice cream balls frozen, and dusting with cornstarch or potato starch ensures the mochi pieces do not stick. This dessert is typically served immediately or kept frozen until ready to enjoy, offering a refreshing and chewy sweet treat especially suited for hot weather or as a delicate party dessert.
Ingredients
- 1 cup glutinous rice flour (Sweet rice flour, I recommend shiratamako or mochiko)
- ¼ cup sugar
- 2 Tablespoons powdered sugar
- 1 cup water
- Food Coloring , optional, to change the color of the dough
- cornstarch , or potato starch (for dusting and rolling)
- Ice cream , your favorite kind
Instructions
- Freeze ice cream balls: Line a sheet pan with parchment paper. Working quickly, use a small ice cream scoop to scoop ice cream balls and place them onto the parchment paper. Be sure to pack the ice cream tightly as you scoop, leaving a flat edge on the ice cream so that it will sit flat on your cookie sheet. Freeze for 1 hour.
- Make mochi: Combine flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir well until smooth. Cover the bowl with plastic wrap and microwave mochi dough for 1 minute. Wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture. Cover and microwave again for 1 minute. Fold the dough again and microwave for 30 more seconds. The mochi should look slightly shiny and if it doesn't, microwave for 30 more seconds.
- Roll dough: Place a piece of parchment paper on the counter and dust with a layer of cornstarch. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper (keep in mind that it will be very hot, so be careful not to touch it. Place the dirty dishes in the sink and soak them in water.
- Dust the top of the dough ball with cornstarch. Use a rolling pin to roll the mochi dough into a large rectangle. If the dough sticks at all while rolling, continue to dust the top with cornstarch to prevent sticking. Roll the dough to a thickness of 1/4''. Place the parchment paper with the rolled out dough onto a sheet pan and refrigerate for 30 minutes.
- Use scissors to cut large squares of plastic wrap (one for each ice cream ball). Each mochi will get wrapped in plastic wrap before freezing.
- Fill the dough: Remove the dough from the fridge and use a round cookie or biscuit cutter (about 3 inch round) to cut circles in the dough. Your circles need to be big enough to pinch the dough around the ice cream. Pick up one circle of dough and gently brush off the cornstarch from the top (I like to use a dry pastry brush to do this). Working with one scoop of ice cream at a time, keeping the rest in the freezer so they don't melt, place one ice cream scoop in the center of the mochi and gently press the dough around the ice cream. Pinch the edges of the mochi to seal it. Place mochi on a piece of plastic wrap bringing the corners of the square to the center and twisting tightly at the top to seal it.
- Freeze: Place mochi back in the freezer with the twisted plastic wrap side down. Continue with remaining dough and ice cream. Freeze mochi ice cream for at least 1 hour before eating. Once frozen, store it, still wrapped in the plastic wrap, in a freezer safe bag or container in the freezer for up to 3 months. Allow the dough to slightly thaw before eating.
Notes
- Freeze the ice cream balls solid before wrapping to keep their shape and avoid melting during assembly.
- Use cornstarch or potato starch generously when rolling out the mochi dough to prevent sticking.
- Moistening your tools, such as the spatula, helps manage the sticky dough during mixing and folding.
- Try different ice cream or filling variations like nutella, red bean paste, or sorbets to customize flavors.
- Flavor the mochi dough by mixing in ingredients like matcha, cocoa powder, peanut butter, vanilla extract, or coconut milk before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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