Is there anything yummier than sweet ice cream wrapped in pillow-soft dough? With this recipe, you can now make this frozen Japanese treat at home!
Mochi Ice Cream
Mochi Ice Cream
- 1 pint ice cream
- 1 Cup glutinous rice flour
- 1 Cup water
- 1/4 Cup sugar
- 4 drops food coloring
- Using a #40 ice cream scooper or a scooper with a diameter of 1 1/2 inches, pre-scoop ice cream onto a prepared tray or baking sheet. Place in the freezer for at least 6 hours or overnight until thoroughly frozen. You should have 10 scoops.
- Place glutinous rice flour in a microwavable bowl. Add water a little at a time, mixing continuously with a wooden spoon to prevent lumps.
- Mix in sugar and food coloring until well combined.
- Cover bowl with plastic wrap and microwave on medium for 2 minutes.
- Using a wooden spoon dipped in water, mix dough and place back in the microwave for another minute. The mixture is ready when it is smooth and shiny.
- Dust work surface with cornstarch and place mochi dough on top. Work quickly with dough while it is still hot.
- Dust rolling pin and hands with additional cornstarch then roll out dough until 1/4-inch-thick. Using a 3-inch round cookie cutter, cut the dough into circles. If the dough gets too dry while you are working with it, mix in a few teaspoons of water and place back in the microwave for a minute.
- Place mochi rounds between two layers of plastic wrap. Chill in the refrigerator for 30 to 45 minutes or until cool to the touch.
- Working quickly, wrap pre-scooped ice cream in chilled mochi rounds. Seal the bottom securely and dust with additional cornstarch. Freeze until ready to serve. This is best made a day before serving.