High Protein Mochi Ice Cream
Elevate your dessert game with this High Protein Mochi Ice Cream, a unique twist on the classic Japanese treat that combines indulgence with nutrition. Made with creamy vanilla protein ice cream encased in a soft, chewy mochi dough, this recipe is rich in flavor yet packed with muscle-building proteins from whey and sweet rice flour. Perfect for fitness enthusiasts or anyone looking for a guilt-free dessert, this handcrafted treat is surprisingly simple to make in your own kitchen. With its delightful texture, balanced sweetness, and added nutritional boost, these protein-packed mochi ice cream bites are ideal for post-workout snacks or crowd-pleasing party desserts. Ready in under 30 minutes of prep time, they’ll keep everyone coming back for more!
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Recipe Information
Ingredients
- 2 pints (about 4 cups) Vanilla protein ice cream
- 1 cup Sweet rice flour (glutinous rice flour)
- 0.5 cup Unsweetened whey protein powder
- 1 cup Water
- 0.25 cup Granulated sugar
- 0.5 cup Cornstarch
- 0.5 cup Potato starch
Instructions
Begin by scooping the vanilla protein ice cream into 8 equal portions using an ice cream scoop. Place each scoop onto a parchment-lined baking sheet and freeze for at least 2 hours or until completely firm.
In a medium microwave-safe bowl, whisk together the sweet rice flour, whey protein powder, water, and sugar until smooth and well combined.
Cover the bowl loosely with plastic wrap or a microwave-safe plate and microwave the mixture on high for 2 minutes.
Remove the bowl from the microwave and stir the mochi dough thoroughly. Cover again and microwave for another 1 to 1.5 minutes until the dough becomes translucent.
Dust a clean work surface with cornstarch. Transfer the hot mochi dough onto the surface and sprinkle more cornstarch on top to prevent sticking.
Use a rolling pin to roll out the mochi dough to roughly 1/4 inch thickness. Use a round cutter (slightly larger than the ice cream scoops) to cut out circles from the dough.
Remove the ice cream scoops from the freezer. Working with one at a time, place an ice cream scoop in the center of each mochi circle.
Carefully bring the edges of the mochi circle up and over the ice cream, pinching to seal completely. If necessary, stretch the dough gently to cover the ice cream.
Place the mochi ice cream tidily back onto the parchment-lined baking sheet, seam-side down, and return to the freezer to firm up for at least another 30 minutes.
Before serving, lightly dust the mochi ice cream with potato starch to prevent sticking during handling.
Nutrition Facts
Calories |
3116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 481.7 g | 175% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 167.6 g | ||
| Protein | 202.3 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1388 mg | 107% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2089 mg | 44% | |
*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.
