Mochi ice cream is a popular Japanese dessert consisting of a chewy outer layer of rice dough (mochi) filled with a scoop of ice cream.


 Cooking Time


60 minutes


Serves

5


Ingredients for Mochi Ice Cream


- For the Filling:


Ice Cream: As needed (in your favorite flavor, it should be very firm)


- For the Mochi Batter:


Rice Flour: 1 cup (sticky; if sticky rice flour isn't available, you can try using regular rice flour with a little added cornstarch, but the result won't have the characteristic stretchy texture of authentic mochi)


Catering Sugar: 1/4 cup


Water: 3/4 cup


Cornstarch: As needed (for coating and preventing sticking)


Food Coloring: As needed (optional, to achieve the colors shown in the picture)


How to Make Mochi Ice Cream


Shape small balls of ice cream and place them on a baking sheet lined with parchment paper. Freeze until completely frozen.


In a microwave-safe bowl, mix the sticky rice flour with the sugar and water (and food coloring if desired).


 Cover the bowl and microwave for one minute. Remove and stir the mixture, then microwave for another minute until the dough becomes stretchy and translucent.


Sprinkle your work surface with cornstarch. Roll out the warm dough thinly and cut it into circles.


Remove the ice cream balls from the freezer. Place each ball in the center of a dough circle and fold the edges of the dough over to enclose the ice cream. Immediately return the balls to the freezer to firm up before serving.