Low Fat Mochi Ice Cream
Indulge in the perfect balance of indulgence and lightness with this Low Fat Mochi Ice Cream recipe, a healthier twist on the classic Japanese treat. Featuring a chewy, sweet rice flour (mochiko) dough wrapped around creamy, low-fat ice cream, this dessert is a delightful fusion of textures and flavors. Made at home with simple ingredients like sugar, cornstarch, and water, this recipe is both fun to create and guilt-free to enjoy. With just 30 minutes of prep time and a bit of freezing magic, you'll have 12 servings of soft, pillowy mochi bites filled with your favorite ice cream flavor. Perfect for health-conscious dessert lovers, this homemade recipe is ideal for parties, snacking, or treating yourself while staying on track.
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Recipe Information
Ingredients
- 1 pint Low fat ice cream
- 1 cup Sweet rice flour (Mochiko)
- 0.25 cup Sugar
- 0.75 cup Water
- 0.5 cup Cornstarch
Instructions
Begin by scooping the low fat ice cream into 12 small balls, roughly 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper. Freeze them for at least 2 hours or until they are solid.
In a microwave-safe bowl, combine the sweet rice flour and sugar, then gradually stir in the water until smooth.
Cover the bowl loosely with plastic wrap or a microwave-safe lid, leaving a small gap for steam to escape. Microwave the mixture for one minute.
Stir the mochi dough, then cover again and microwave for another minute. Stir once more.
Microwave the dough one final time for 30 seconds. The dough should be thick and slightly shiny.
Generously dust a clean surface with cornstarch and transfer the hot mochi dough onto it. Let it cool for a few minutes or until it’s comfortable to handle.
Scatter more cornstarch on the dough and a rolling pin, then carefully roll it out to about 1/4-inch thickness.
Using a round cutter (about 3 inches in diameter), cut out 12 circles from the rolled mochi dough.
Remove the ice cream balls from the freezer. Working quickly, place a mochi circle over an ice cream ball, stretching and pinching the edges to seal the ice cream inside the mochi.
Wrap each mochi ice cream ball in plastic wrap tightly and place them back in the freezer for at least another hour to ensure they’re firm.
When ready to serve, let the mochi ice cream sit at room temperature for a few minutes to soften slightly.
Enjoy your homemade low fat mochi ice cream!
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 303 mg | 13% | |
| Total Carbohydrate | 292.6 g | 106% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 136.6 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 1006 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.
