Mochi Ice Cream
Delight in the perfect blend of chewy and creamy with this Mochi Ice Cream recipe! Featuring a tender, slightly sweetened mochi dough encasing rich, flavorful ice cream, this Japanese-inspired treat is a showstopper for any dessert lover. Made with simple ingredients like glutinous rice flour, sugar, and your favorite ice cream, this recipe is surprisingly easy to follow and yields a dozen beautifully crafted bites. The step-by-step guide ensures perfectly springy mochi with just the right texture to wrap around luscious ice cream scoops. Ideal for parties, after-dinner indulgence, or satisfying a craving, these bite-sized frozen delights are as fun to make as they are to eat. With customizable flavors and a touch of creativity, Mochi Ice Cream is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups ice cream (flavor of choice)
- 1 cup glutinous rice flour (sweet rice flour)
- 0.25 cup granulated sugar
- 1 cup water
- 0.5 cup cornstarch (for dusting)
Instructions
Line a baking sheet with parchment paper.
Using a small ice cream scoop, scoop 12 balls of your chosen ice cream and place them on the lined baking sheet. Return the tray to the freezer to firm up the ice cream balls until very hard, at least 1 hour.
In a microwave-safe bowl, combine the glutinous rice flour and granulated sugar. Gradually add the water while stirring until a smooth, even batter is formed.
Cover the bowl with plastic wrap, leaving a small gap for ventilation. Microwave the mixture on high for 1 minute. Remove and stir with a wet spatula to prevent sticking.
Cover again and microwave for an additional 1 minute, then stir the mixture once more. Microwave for a final 30 seconds to 1 minute, until the mochi becomes slightly translucent and sticky.
Dust a clean work surface generously with cornstarch and transfer the cooked mochi onto it. Allow the mochi to cool for several minutes, but use while it's still warm to ensure pliability.
Roll the mochi into a log and divide it into 12 equal pieces.
Flatten each piece into a circle about 3-4 inches in diameter. Ensure the circles are coated lightly in cornstarch to prevent sticking.
Working quickly with one ice cream ball at a time, place an ice cream ball in the center of a mochi circle. Fold the mochi edges around the ice cream, pinching them together to seal and forming a compact ball.
Return the finished mochi ice cream to the lined baking sheet and quickly place it in the freezer. Repeat with remaining mochi circles and ice cream balls.
Allow the mochi ice cream to firm up in the freezer for at least 2 hours before serving.
Before serving, let each mochi ice cream sit at room temperature for a couple of minutes to soften slightly.
Nutrition Facts
Calories |
2824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 432.8 g | 157% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 250.0 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1226 mg | 94% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1913 mg | 41% | |
*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.
