Desserts - Creams & Frozen

Mochi Ice Cream

Name: Mochi Ice Cream
Prep time: 30 min
Cook time: 5 min
Total time: 3 h
Yield: 12 servings
Cuisine: Japanese
Ingredients: 1 cup Glutinous Rice Flour (Mochiko); 1 cup Granulated Sugar; 1 cup Water; 0.5 cup Cornstarch; 1 pint Ice Cream (flavor of choice); 2 drops Food Coloring (optional)

3h12 servingsEasy100 cal

A delightful Japanese dessert featuring small, round ice cream balls encased in a soft, chewy mochi (pounded sticky rice) shell. This treat offers a fascinating contrast in textures and flavors, making it a popular and refreshing indulgence. Mochi has been a staple in Japanese cuisine for centuries, often enjoyed during celebrations and holidays. The concept of combining mochi with ice cream is a more modern innovation, believed to have originated in the United States in the early 1990s before gaining immense popularity worldwide, bridging traditional Japanese confectionery with Western desserts.

dessertIce CreamSweetJapanesemochi

Instructions

1
Scoop your desired ice cream flavor into small, uniform balls (about 1.5 inches in diameter) using a mini ice cream scoop. Place them on a parchment-lined baking sheet and freeze for at least 2-3 hours, or until very firm.
2
In a microwave-safe bowl, whisk together the glutinous rice flour, granulated sugar, and water until smooth. If using, add a few drops of food coloring and mix well.
3
Cover the bowl loosely with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Remove, stir with a wet spatula, and re-cover. Microwave for another 1 minute.
4
Stir the dough again. It should be thickening. Re-cover and microwave for a final 30-60 seconds, or until the dough is translucent and very sticky.
5
Generously dust a clean work surface with cornstarch. Carefully transfer the hot, sticky mochi dough onto the cornstarch. Dust the top of the dough and your hands with more cornstarch to prevent sticking.
6
Gently pat or roll out the mochi dough to about 1/8 to 1/4 inch thickness. Use a 2.5-3 inch round cookie cutter or glass to cut out circles of mochi dough. Place the cut circles on a separate parchment-lined tray, dusting with cornstarch as needed.
7
Working quickly, take one frozen ice cream ball and place it in the center of a mochi circle. Carefully bring the edges of the mochi up around the ice cream, pinching them together at the top to seal. Trim any excess mochi if necessary.
8
Place the sealed mochi ice cream balls back on the parchment-lined tray and freeze for at least 1-2 hours before serving, allowing the mochi to firm up around the ice cream.

Chef's Tips

•Ensure your ice cream scoops are very solid before wrapping; this prevents melting while you work.
•Do not overcook the mochi dough, as it can become too hard. It should be soft, pliable, and slightly translucent.
•Use plenty of cornstarch on your work surface, hands, and the mochi dough to prevent it from sticking. This is key for easy handling.
•Work quickly when wrapping the ice cream, as the mochi is best handled warm and the ice cream will start to melt.