Gluten-Free Mochi Ice Cream
Delight in the irresistible fusion of chewy mochi and creamy ice cream with this homemade Gluten-Free Mochi Ice Cream recipe—a perfect treat for special occasions or cooling off on a sunny day! Featuring glutinous rice flour, granulated sugar, and your favorite ice cream flavors, this recipe is both gluten-free and endlessly customizable. The process combines the artistry of making sweet, stretchy mochi dough with the fun of encasing frozen scoops of velvety ice cream, creating bite-sized dessert magic. With just 30 minutes of prep and a little patience for freezing, you can enjoy a stunning blend of textures and tastes that's sure to impress. Dust your mochi creations with cornstarch for easy handling, and enjoy them as a unique, portable treat adored by kids and adults alike!
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Recipe Information
Ingredients
- 1 cup sweet rice flour (glutinous rice flour)
- 0.75 cup granulated sugar
- 1 cup water
- 0.5 cup cornstarch (for dusting)
- 1 pint ice cream flavors of choice
Instructions
Using a small ice cream scoop or a tablespoon, scoop 8 balls of your chosen ice cream flavors. Place them on a baking sheet lined with parchment paper and freeze for at least 1 hour or until completely solid.
In a microwave-safe bowl, mix the sweet rice flour and granulated sugar. Gradually add in the water, stirring until smooth and well combined.
Cover the bowl with plastic wrap, leaving a small gap for steam to escape. Microwave on high for 1 minute. Remove and stir with a wet spatula to smooth out any lumps.
Cover again and microwave for another 1 minute. Remove and stir. Repeat this process one final time for a total of 3 minutes. The dough should be sticky and somewhat translucent.
Generously dust a clean surface with cornstarch. While the dough is still hot but manageable, transfer it onto the surface. Dust the top of the dough and your hands with cornstarch to prevent sticking.
Roll out the dough to about 1/4 inch thickness. Work quickly as the dough is easier to handle while warm.
Cut the dough into 8 circles using a 3-4 inch round cutter.
Place a chilled ice cream ball in the center of a dough circle. Quickly and gently wrap the dough around the ice cream, pinching the edges to seal. Use cornstarch as needed to manage stickiness.
Wrap each mochi ice cream ball individually in plastic wrap and place them seam side down in the freezer to set for an additional 1-2 hours before serving.
Enjoy your homemade gluten-free mochi ice cream with friends and family!
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 421.8 g | 153% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 249.4 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
