Chill Out With Homemade Mochi Ice Cream Explore Flavors
Made with soft, somewhat chewy sweet rice dough, homemade mochi ice cream is a sweet and chewy Japanese rice cake filled with your favourite ice cream. You’ll be shocked at how simple it is to make yourself!
Ingredients:
- One cup of glutinous rice flour (sweet rice flour; shiratamako or mochiko work well)
- ¼ cup sugar
- two tablespoons of powdered sugar
- One cup of water
- optional food colouring to alter the dough’s colour; cornflour or potato starch for rolling and dusting; and your preferred type of ice cream
Instructions:
Mochi Ice Cream
Ice cream balls can be frozen: by lining a sheet pan with parchment paper. Ice cream balls should be immediately scooped out with a small ice cream scoop and placed onto the parchment paper.
To ensure that the ice cream sits flat on the cookie sheet, pack the ice cream tightly as you scoop, leaving a flat edge on the ice cream. For one hour, freeze.
To make mochi: put flour, sugar, and powdered sugar in a bowl that is safe to microwave. Well-mix in water until smooth. Place plastic wrap over the bowl and microwave the mochi dough for one minute.
To avoid sticking, wet your spatula before folding the mixture many times. Once more, microwave covered for a minute. After folding the dough one again, microwave it for 30 seconds. If the mochi doesn’t appear somewhat shiny, microwave it for an additional 30 seconds.
Roll the dough: Dust the counter with a layer of cornflour after placing a piece of parchment paper there. The mochi dough should be scraped onto the parchment paper using a rubber spatula; however, be cautious not to touch it as it will be extremely hot. After filling the washbasin with dirty dishes, soak them in water.
Sprinkle cornflour over the dough ball’s top: Roll the mochi dough into a big rectangle with a rolling pin. Continue dusting the top with cornflour to keep the dough from adhering if it does so at all when rolling. After rolling out the dough, place the parchment paper on a sheet pan and refrigerate for half an hour.
Cut big plastic wrap squares with scissors (one for each ice cream ball). Before freezing, each mochi will be covered in plastic wrap.
Fill the dough: Take the dough out of the refrigerator, then cut circles out of it using a round cookie or biscuit cutter (approximately 3 inches in diameter). The size of your rings must be such that the dough surrounding the ice cream is pinched.
Using a dry pastry brush, carefully remove any excess cornflour from the top of one circle of dough.
Place one ice cream scoop in the centre of each mochi, working with one at a time, and carefully press the dough around the ice cream, keeping the remaining scoops in the freezer to prevent them from melting. To seal the mochi, pinch its edges. Mochi should be placed on some plastic wrap.
Freeze: Return the mochi, twisted plastic wrap side down, to the freezer. Continue with the remaining ice cream and dough. Before consuming, freeze the mochi ice cream for a minimum of one hour.
Once frozen, keep it in the freezer for up to three months, still wrapped in plastic wrap, in a freezer-safe bag or container. Before eating, let the dough thaw a little.
Read also: How To Make Cherry Sorbet Without Ice Cream Maker
Notes:
Change up the flavours of the ice cream—any flavour sorbet or ice cream will do!
Change the filling: you might use chocolate, peanut butter, nutella, chopped fresh strawberries, or traditional red bean paste (anko) in place of the ice cream in the centre.
Taste the dough:
Peanut butter: As soon as the dough cooked in the microwave, mix in 2 Tablespoons of peanut butter.
Chocolate/Cocoa Powder: Before heating, stir in 1 teaspoon of cocoa powder.
Add one teaspoon of matcha: or green tea powder to the mixture.
Vanilla: Before cooking, stir in one teaspoon of vanilla extract into the batter.
Coconut: Before cooking, stir in 1 Tablespoon of coconut milk into the batter.
Nutrition Facts (per serving)
Calories Carbs Protein Fats
70kcal 16g 1g 1g
