Mochi Ice Cream
Creamy cold ice cream paired with soft chewy mochi makes for the perfect summertime treat. Making them at home is easy, requires very few ingredients, and you can add any flavor of ice cream you desire.
Ingredients
- 6-8 scoops ice cream Any flavor you desire
- 1/2 cup sweet rice flour Mochiko brand works well but you can also use glutinous rice flour
- 3/4 cup water
- 1/4 cup sugar
- corn stach for dusting
- food coloring for decorating
Instructions
- Scoop out ice cream into rounds balls and place them into cupcake tin to maintain their round shape. Place cupcake tin into freezer and let ice cream harden for 1 hour.
- Prepare mochi by combining rice flour and water in a bowl. Stir until well incorporated.
- Add sugar and stir until dissolved. Add food coloring here if using for decoration. Stir until well incorporated.
- Microwave mochi mixture for 2 minutes.
- Take out mochi from microwave and stir so that it doesn't burn. Then microwave for another 30 seconds to finish cooking.
- Mochi is done when it is shiny and transparent and very sticky.
- Turn your mochi dough out onto a cornstarch dusted surface (Be very generous with the cornstarch!). Dust the top of the mochi dough with more corn starch.
- Roll out the dough using a rolling pin until you have a nice rectangular thin layer of mochi.
- Cut mochi dough into 6-8 pieces (depending on the size of your mochi ball) and place each piece onto a square piece of plastic wrap.
- Place your thin squares of mochi into the refrigerator an let them chill for about 30 minutes.
- When you are ready to make your mochi balls, take one mochi dough and ice cream ball out of the fridge/freezer. Quickly place each ice cream ball into the center of a square of mochi and wrap the dough over the ice cream, pinching the dough to seal it. If there is excess dough, you can cut it off with scissors. Using the plastic wrap, wrap up your mochi ball and place in the freezer for at least 1 hour to over night.