This Mochi Ice Cream Recipe is very tasty, fun and traditional in Japan. It is so sweet, super tasty and sticky cold ice cream snack that is very popular in Japan. Now, you can make this tasty treat at home!
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Mochi Ice Cream Recipe
Are you wondering How Do You Make Mochi Ice Cream? Mochi ice cream is a confection made from Japanese mochi with an ice cream filling. This mochi ice cream recipe is a wonderful way for you to make a little frozen treat that will go down a storm anywhere! The little balls are sticky, sweet, and super tasty, we can’t recommend giving them a go enough! So, you should try this ice cream at home. Let’s get started.
If you liked this recipe of ours, then also try our Snow Ice Cream Recipe, Mint Ice Cream Recipe, and Ice Cream Cake Recipe.
Mochi Ice Cream Recipe
Mochi Ice Cream is a very fun and tasty ice cream famous in Japan. It is made by filling a mochi with ice cream in the center. The little colorful mochi balls are sweet and sticky. They are wonderful in every way. The recipe isn't much complicated. If provided with all the necessary ingredients, then you should be good to go.
6-8
servings10
minutes45 minutes + cooling time
190
kcalIngredients
1 ½ cups vanilla ice cream
1 cup sweet glutinous rice flour
¼ cup granulated sugar
1 cup water
A few drops of red food coloring
Cornstarch, for dusting
Method
Line a small tray with parchment paper. To make sure that you fit it into the nooks and crannies, scrunch the paper up before unfurling it and pressing it onto the tray. It really works!
With a small spoon, scoop out twelve scoops of ice cream about the size of two tablespoons. Place them onto the sheet, and then place everything into the freezer.
In a large, microwave-safe bowl, combine the sweet rice flour, sugar, and water. Then, cover with plastic wrap, and microwave for one minute.
Stir the rice flour mixture with a whisk to ensure that there are no lumps in there, and then recover it with the plastic wrap. Microwave it for another minute, though keep an eye on it to make sure it isn’t burning.
Dip a rubber spatula in water, and then stir the rice mixture once more. Don’t use a whisk this time, as the mixture will certainly be too sticky, so you’ll need to manipulate it with a spatula instead.
Cover the rice mixture one more time and zap it for another thirty seconds. It will now be a very sticky dough, to which you can add food dye if you’re using it.
Place a large sheet of parchment paper onto your counter, and then cover it with a general helping of cornstarch (or potato starch).
Using a wet spatula, scrape the dough onto the cornstarch, and then dust the top of the dough with even more of the powder.
Roll the dough into a rectangle that’s no less than a quarter of an inch thick. If it’s too thin, it will surely tear! Keep dusting the top and bottom of the dough as you roll it out, or it will stick – it is a very sticky dough!
Once the dough is fully rolled out, place the parchment paper on a cookie sheet, and place it into the fridge to set for thirty minutes.
Once the dough has set (after thirty minutes), cut circles out of the sheet of dough using a 3 ¾ inch cutter.
Pick up one circle of the dough and brush the excess cornstarch from it – don’t be afraid to really get rid of it, it’s flavorless and adds nothing if there’s any left on your mochi.
Working quickly, wrap a scoop of ice cream with the dough, and squeeze the edges together to seal. Repeat this step with all of the dough and ice cream, and then place them in the freezer to set. Allow them to freeze completely, which can take a minimum of two hours.
When you’re ready to eat them, remove them from the freezer and let them sit for just a moment to soften a little.
Store the mochi ice cream recipe in an airtight container in the freezer for up to one week
