Sugar-Free Mochi Ice Cream
Indulge guilt-free with this Sugar-Free Mochi Ice Cream recipe—an innovative twist on the irresistible Japanese dessert! Crafted with sweet rice flour and erythritol, this recipe offers a healthier alternative without compromising the signature chewy texture and creamy center. Each mochi ball is filled with sugar-free vanilla ice cream for a delightful balance of smooth and stretchy perfection. Perfect for health-conscious dessert lovers or those seeking to reduce sugar intake, this recipe is straightforward to make and yields 10 servings of pure joy. Whether you're hosting a party or treating yourself, these frozen delights are sure to impress. Make them ahead and store in the freezer for a convenient, refreshing treat anytime! Keywords: sugar-free dessert, mochi ice cream recipe, healthy Japanese sweets, chewy mochi balls.
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Recipe Information
Ingredients
- 1 pint Sugar-Free Vanilla Ice Cream
- 1 cup Sweet Rice Flour (Mochiko)
- 0.5 cup Erythritol
- 3 cups Water
- 0.25 cup Cornstarch
Instructions
1. Using a small cookie scoop or a tablespoon, scoop out 10 balls of sugar-free vanilla ice cream. Place them onto a parchment-lined baking sheet and freeze until firm, about 30 minutes.
2. In a microwave-safe bowl, whisk together the sweet rice flour (Mochiko) and erythritol.
3. Gradually whisk in the water until smooth and well combined.
4. Cover the bowl with plastic wrap and microwave for 1 minute. Stir the mixture using a wet spatula, then cover again and microwave for an additional 1 minute.
5. Stir the mixture once more, then cover and microwave for a final 30-45 seconds until the dough becomes translucent and sticky.
6. Dust a clean work surface with cornstarch. Transfer the cooked mochi dough onto the surface and allow it to cool slightly until it is easy to handle.
7. Roll the mochi dough into a cylinder and divide it into 10 equal pieces.
8. Flatten each piece into a thin round disc, about 4 inches in diameter, ensuring the surface is well-dusted with cornstarch.
9. Remove the ice cream balls from the freezer. Working quickly, place each ice cream ball in the center of a mochi disc. Gently stretch the mochi around the ice cream, pinching the underside to seal it completely.
10. Once sealed, gently roll each mochi ball in your hands to smooth out the surface. Place each onto a parchment-lined tray seam-side down.
11. Freeze the assembled mochi ice cream for at least 2 hours until set.
12. Serve straight from the freezer, allowing them to rest for about 1-2 minutes to soften slightly before enjoying.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 305.0 g | 111% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.1 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 524 mg | 40% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 752 mg | 16% | |
*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.
