Mochi ice cream Recipe
Japanese · Dessert · 35 min total
A delightful Japanese dessert featuring chewy mochi dough wrapped around a creamy ice cream center. This recipe uses a simple microwave method for the mochi and store-bought ice cream for convenience.
30
min prep
min prep
5
min cook
min cook
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup granulated sugar
- 1 cup water
- 1/2 cup cornstarch (for dusting)
- 1 pint (2 cups) vanilla ice cream (or flavor of choice)
Instructions
- Scoop 8 small balls of ice cream (about 2 tablespoons each) onto a parchment-lined baking sheet. Freeze until solid, at least 1 hour.
- In a microwave-safe bowl, whisk together glutinous rice flour, sugar, and water until smooth. Cover with plastic wrap.
- Microwave on high for 1 minute. Stir, then microwave for another 30 seconds to 1 minute until the dough is translucent and sticky.
- Dust a work surface generously with cornstarch. Turn out the hot mochi dough and dust the top with more cornstarch. Let cool slightly until handleable.
- Roll the dough into a long log about 1.5 inches thick. Cut into 8 equal pieces.
- Dust a piece of dough with cornstarch and roll into a 4-inch circle. Place a frozen ice cream ball in the center. Gather the edges of the dough and pinch to seal, twisting to close. Trim any excess dough.
- Place the mochi seam-side down on a cornstarch-dusted plate. Repeat with remaining dough and ice cream.
- Freeze the mochi for at least 1 hour before serving. Store in an airtight container in the freezer.
Tips
- Work quickly to prevent the ice cream from melting.
- Dust hands and surfaces with cornstarch to prevent sticking.
- For best texture, let mochi sit at room temperature for 5 minutes before eating.
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