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Mochi Ice Cream

Mochi Ice Cream
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A delightful Japanese-inspired dessert that combines chewy mochi dough with creamy ice cream. Perfect for parties or as a fun treat, this recipe is easy to make at home and customizable with your favorite flavors.

Ingredients

Scale
  • 1 cup glutinous rice flour (shiratamako or mochiko)
  • ¼ cup sugar
  • 2 tablespoons powdered sugar
  • 1 cup water
  • Food coloring (optional) for colorful mochi dough
  • Cornstarch or potato starch for dusting and rolling
  • Ice cream of choice (vanilla, matcha, strawberry, etc.)

Instructions

  1. Prepare Ice Cream Balls: Scoop small balls of ice cream and place them on a parchment-lined tray. Flatten the bottoms slightly so they sit flat. Freeze for at least 1 hour until firm.
  2. Make Mochi Dough: In a microwave-safe bowl, mix glutinous rice flour, sugar, powdered sugar, and water until smooth. Cover loosely with plastic wrap and microwave for 1 minute. Stir with a wet spatula to prevent sticking. Microwave for another minute, stir again, and microwave for 30 seconds until the dough is shiny and elastic.
  3. Roll Out Dough: Dust a large piece of parchment paper generously with cornstarch. Transfer the hot dough onto it and dust the top with more cornstarch. Roll into a rectangle about ¼ inch thick. Refrigerate for 30 minutes to firm up.
  4. Cut Dough Circles: Use a cookie cutter (~3 inches wide) to cut circles from the chilled dough. Brush off excess cornstarch with a pastry brush.
  5. Wrap Ice Cream: Place an ice cream ball in the center of each dough circle. Gently pull up the edges of the dough around the ice cream and pinch to seal tightly. Wrap each mochi in plastic wrap and twist to secure.
  6. Freeze & Serve: Place wrapped mochi seam-side down on a tray and freeze for at least 1 hour before serving. Let sit at room temperature for 5 minutes to soften slightly before eating.

Notes

Serving Suggestions:

  • Serve on small plates garnished with fresh fruit or edible flowers for an elegant presentation.
  • Pair with green tea or matcha lattes for a Japanese-inspired dessert experience.

Tips & Tricks:

  • Work quickly when wrapping the ice cream to prevent it from melting.
  • Use shiratamako flour for a smoother, chewier dough.
  • Keep unused ice cream balls in the freezer while assembling to maintain firmness.

Storage & Reheating:

  • Store wrapped mochi in an airtight container or freezer bag for up to 3 months.
  • Allow frozen mochi to thaw at room temperature for about 5 minutes before serving.

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