Print

Mochi Ice Cream

Mochi Ice Cream
Print Recipe

Mochi Ice Cream is a delightful gluten-free dessert featuring soft, chewy mochi dough wrapped around creamy ice cream balls. This fun and easy-to-make sweet treat offers a perfect balance of texture and flavors, customizable with endless ice cream flavors and variations to delight any palate.

Ingredients

Scale

Mochi Dough

  • 1 cup Sweet Rice Flour (Mochiko)
  • 1/4 cup Sugar
  • 3/4 cup Water
  • Cornstarch or Potato Starch (for dusting)

Ice Cream Filling

  • Ice Cream of your choice (various flavors such as vanilla, matcha, mango, chocolate, or dairy-free alternatives)

Instructions

  1. Prepare the Ice Cream Filling: Scoop your favorite ice cream into small, bite-sized balls using a melon baller or spoon. Place the ice cream balls on a parchment-lined tray and freeze them until solid, at least 2 hours, to ensure they hold their shape during assembly.
  2. Make the Mochi Dough: In a microwave-safe bowl, whisk together sweet rice flour, sugar, and water until smooth. Microwave the mixture in short bursts (about 1 minute at a time), stirring in between to develop a sticky, stretchy dough that is soft, translucent, and pliable but not runny.
  3. Shape the Mochi Wrappers: Generously dust a clean surface with cornstarch or potato starch. Transfer the mochi dough onto the surface and roll it out to about 1/4 inch thickness. Use a cookie cutter or a glass to cut the dough into circles, keeping the surface well-dusted to prevent sticking.
  4. Assemble the Mochi Ice Cream: Remove the ice cream balls from the freezer. Quickly place one ice cream ball in the center of each mochi circle. Gently pinch the edges together to completely seal the ice cream inside, making sure no gaps remain. Work swiftly to prevent the ice cream from melting.
  5. Freeze to Set: Place the sealed mochi ice cream balls seam side down on a tray and freeze for at least 2 more hours until firm before serving.

Notes

  • Keep your hands and working surfaces cool and well-dusted with starch to handle the mochi dough easily.
  • Use cornstarch or potato starch liberally to prevent sticking and tearing of the dough.
  • Assemble quickly to avoid ice cream melting.
  • Microwave dough gradually, stirring well to get the perfect sticky texture without overcooking.
  • Feel free to experiment with various ice cream flavors and mochi dough colorings or add-ins to create unique variations.

Nutrition

Keywords: Mochi Ice Cream, Gluten Free Dessert, Japanese Dessert, Ice Cream Recipes, Sweet Rice Flour Dessert

Find it online: https://recipesemilly.com/mochi-ice-cream/