Mochi Ice Cream

Step-by-Step Instructions

Step 1: Prepare the Ice Cream Filling

1. Scoop and Shape:
   • Use a small cookie scoop or spoon to form the ice cream into 12 small balls (about 1–1.5 inches in diameter).
   • Place each ball into a muffin tin or on a parchment-lined tray.
2. Freeze:
   • Freeze the ice cream balls for at least 2 hours, or until they’re completely firm.

Step 2: Make the Mochi Dough

1. Combine Ingredients:
   • In a microwave-safe bowl, mix the glutinous rice flour, sugar, and water until smooth and lump-free.
2. Microwave the Dough:
   • Cover the bowl loosely with plastic wrap or a microwave-safe lid. Microwave for 1 minute on high, then stir.
   • Microwave for another 1 minute, stir again, and finally microwave for 30–45 seconds. The dough should turn glossy and sticky.
3. Cool Slightly:
   • Cover the bowl with a damp kitchen towel and let the dough cool until it’s warm but not hot to the touch.

Step 3: Roll Out the Mochi

1. Prepare the Work Surface:
   • Generously dust a clean surface with cornstarch or potato starch to prevent sticking.
2. Roll the Dough:
   • Transfer the mochi dough onto the prepared surface. Dust the top with more starch and roll it out to about 1/8-inch thickness.
3. Cut the Circles:
   • Use a round cutter (about 3.5–4 inches in diameter) to cut out 12 circles. Dust each circle lightly with starch to keep them from sticking together.

Step 4: Assemble the Mochi Ice Cream

1. Wrap the Ice Cream:
   • Take one mochi circle and gently brush off excess starch. Place an ice cream ball in the center of the circle.
   • Wrap the mochi around the ice cream, pinching the edges together at the bottom to seal.
2. Smooth the Seam:
   • Gently smooth the seam with your fingers, ensuring the ice cream is completely enclosed.
3. Freeze:
   • Place the wrapped mochi seam-side down on a parchment-lined tray and freeze for at least 1 hour to firm up.

Serving Suggestions

• Eat Cold:
  • Allow the mochi ice cream to sit at room temperature for 2–3 minutes before serving for the perfect texture.
• Presentation:
  • Arrange on a plate with fresh fruit or a dusting of matcha powder for an elegant touch.

Storage Tips

• Store the mochi ice cream in an airtight container in the freezer for up to 1 week. Wrap each piece in plastic wrap to prevent freezer burn.

Tips for Success

1. Work Quickly:
   • Ice cream melts fast, so work quickly during assembly. If needed, return everything to the freezer midway to firm up.
2. Choose High-Quality Ice Cream:
   • The ice cream is the star of the show, so pick a creamy, high-quality brand or make your own.
3. Experiment with Flavors:
   • Try unique fillings like green tea, black sesame, mango, or red bean ice cream.

Why You’ll Love This Recipe

Making mochi ice cream at home is a rewarding experience. It’s customizable, fun to make, and impresses everyone who tries it. The chewy, slightly sweet mochi paired with creamy, cold ice cream creates a dessert that’s both indulgent and playful.

Ready to roll into dessert bliss? These mochi ice cream bites are a perfect treat to share or savor solo!