Description
Mochi Ice Cream combines the chewy, stretchy texture of traditional mochi dough made from sweet rice flour with a smooth, creamy ice cream center. This bite-sized, gluten-free dessert offers a unique fusion of textures and endless flavor possibilities, perfect for sharing or indulging in a perfect portion size. Easy to make and customize, mochi ice cream is a delightful treat that balances chewy exterior and luscious filling for a fun and satisfying dessert experience.
Ingredients
Scale
Mochi Dough
- 1 cup Sweet Rice Flour (Mochiko)
- 1/4 cup Sugar
- 2/3 cup Water
- Potato Starch or Cornstarch (for dusting)
Ice Cream Filling
- Ice Cream of choice (vanilla, matcha, chocolate, mango, strawberry, or preferred flavor)
Instructions
- Prepare the Ice Cream Balls: Scoop your chosen ice cream into small, perfectly round balls using a melon baller or small ice cream scoop, then place them on a baking sheet lined with parchment paper. Freeze these balls for at least 2 hours to ensure they are firm enough to wrap with mochi dough.
- Make the Mochi Dough: In a microwave-safe bowl, whisk together sweet rice flour, sugar, and water until smooth. Microwave the mixture in 1-minute intervals, stirring each time, until the dough becomes thick and slightly translucent, indicating it is cooked through.
- Dust and Roll the Mochi Dough: Generously dust a clean surface with potato starch or cornstarch, then transfer the hot mochi dough onto it. Using your hands (also dusted with starch), flatten and roll the mochi dough into a thin layer about 1/4 inch thick.
- Cut the Mochi Circles: Use a round cookie cutter or cup to cut circles out of the flattened dough. These will be used to wrap the ice cream balls, so size them appropriately—usually around 3 to 4 inches in diameter works best.
- Assemble Mochi Ice Cream: Quickly place one frozen ice cream ball in the center of each mochi circle. Carefully pinch the edges of the mochi dough together to seal it around the ice cream, making sure there are no gaps or openings.
- Freeze Again Before Serving: Place the assembled mochi ice cream balls back onto a tray and freeze for at least 2 more hours to allow the mochi to firm up and the ice cream to stay perfectly frozen inside.
Notes
- Work Quickly: The softer mochi dough can become sticky fast, so handle with dusted hands and avoid overworking.
- Use Potato Starch: It’s less clumpy than cornstarch for dusting and gives the best texture on the mochi surface.
- Freeze Ice Cream Balls Well: Make sure your ice cream balls are very frozen before wrapping to prevent melting and mess.
- Seal Edges Tightly: Proper sealing keeps the ice cream inside and retains the mochi shape during freezing and serving.
- Store in an Airtight Container: Prevent freezer burn and preserve freshness by storing mochi ice cream in airtight containers with layers separated by parchment paper.
- Prep Time: 20 minutes
- Cook Time: 6 minutes (microwaving mochi dough)
- Category: Appetizers
- Method: Microwaving and Freezing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece (approx. 30g)
- Calories: 90
- Sugar: 8g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 15mg
Keywords: mochi ice cream, gluten free dessert, Japanese dessert, sweet rice flour dessert, chew dessert, bite-sized dessert, homemade mochi, frozen dessert