Description
Homemade Mochi Ice Cream is a sweet and chewy Japanese rice cake filled with your choice of ice cream in a soft, slightly chewy, sweet rice dough.
Ingredients
Scale
- 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. Scoop ice cream balls and place them onto the parchment paper. 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 with plastic wrap and microwave for 1 minute. Fold the mixture. Cover and microwave again for 1 minute. Fold the dough again and microwave for 30 more seconds. Microwave for 30 more seconds if needed.
- Roll dough: Dust parchment paper with cornstarch. Scrape the mochi dough onto the parchment paper. Dust the top of the dough ball with cornstarch. Roll the mochi dough into a large rectangle to a thickness of 1/4”. Refrigerate for 30 minutes.
- Cut plastic wrap: Use scissors to cut squares of plastic wrap.
- Fill the dough: Remove the dough from the fridge and use a round cookie cutter to cut circles in the dough. Brush off the cornstarch. 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 twist to seal it.
- Freeze: Place mochi back in the freezer with the twisted plastic wrap side down. Freeze mochi ice cream for at least 1 hour before eating. Store in a freezer safe bag for up to 3 months. Allow the dough to slightly thaw before eating.
Notes
- Variations:
- Vary the ice cream flavors: any flavor ice cream or sorbet will work!
- Swap the filling: instead of ice cream you could fill the center with nutella, chocolate, fresh cut strawberries, peanut butter, or traditional red bean paste (anko).
- Flavor the dough:
- Peanut butter: Mix in 2 Tablespoons of peanut butter right after the dough has steamed in the microwave.
- Chocolate/Cocoa Powder: Mix in 1 teaspoon cocoa powder before cooking.
- Matcha: Mix in 1 teaspoon matcha (green tea powder).
- Vanilla: Add one teaspoons of vanilla extract to dough before cooking.
- Coconut: Add 1 Tablespoon coconut milk to the dough before cooking
- Prep Time: 25 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
Nutrition
- Serving Size: 1
- Calories: 70
- Sugar: 5g
- Sodium: 1mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Mochi, Ice Cream, Japanese Dessert, Glutinous Rice Flour