Mochi Ice Cream

There’s something truly magical about Mochi Ice Cream. I remember the first time I tasted it; I was mesmerized by the chewy texture of the mochi surrounding a perfectly creamy scoop of ice cream. It was a hot summer day, and as I took my first bite, the coolness of the ice cream blended beautifully with the soft, glutinous rice exterior. This delightful combination instantly became a favorite for gatherings with friends and family. Every bite transports me back to those carefree moments of laughter and joy, making this dessert not just a treat, but a cherished experience.

Creating Mochi Ice Cream at home allows you to experiment with flavors and fillings that suit your taste buds! Whether you’re a fan of classic vanilla or adventurous enough to try matcha or even fruity sorbets, the flexibility is endless. Plus, as I began to make this treat myself, I discovered the joy of crafting each piece by hand – from forming the ice cream balls to wrapping them in the mochi dough. It’s a fun activity that invites creativity and a touch of personal flair. If you’re looking for a fun and impressive dessert to share at your next celebration, Mochi Ice Cream is just the ticket!

Ingredients Overview for Mochi Ice Cream

The ingredients in Mochi Ice Cream play a vital role in creating the perfect balance of flavors and textures. The key players here are glutinous rice flour and ice cream. The flour gives the mochi its signature chewy texture, while the ice cream provides a creamy, sweet filling. Together, they create an unforgettable dessert experience.

• 1 cup glutinous rice flour (Sweet rice flour, I recommend shiratamako or mochiko): This flour is essential for achieving that chewy texture that mochi is known for. It’s gluten-free, making it a great choice for those with gluten sensitivities.
• ¼ cup sugar: A touch of sweetness to balance the flavors, enhancing the overall taste of the mochi dough.
• 2 tablespoons powdered sugar: This is used to coat the mochi and prevent it from sticking together, providing a light sweetness.
• 1 cup water: Essential for hydrating the flour and creating the dough.
• food coloring, optional: Use food coloring to add a fun pop of color to your mochi dough, making it visually appealing.
• Cornstarch, or potato starch: For dusting and rolling, this prevents the mochi from sticking, allowing for easier handling.
• Ice cream, your favorite kind: The heart of this dessert! Choose any flavor you love to fill your mochi.

How to Cook Mochi Ice Cream

Creating Mochi Ice Cream at home is a fulfilling and fun process. Just gather your ingredients and follow along with these detailed steps. You’ll be enjoying this delightful treat in no time!

1. Freeze ice cream balls: Line a sheet pan with parchment paper. Working quickly, use a small ice cream scoop to scoop ice cream balls and place them onto the parchment paper. Be sure to pack the ice cream tightly as you scoop, leaving a flat edge on the ice cream so that it will sit flat on your cookie sheet. Freeze for 1 hour. This step is crucial; the ice cream needs to be firm so that it can be easily wrapped.

2. Make mochi: In a microwave-safe bowl, combine glutinous rice flour, sugar, and powdered sugar. Add water and stir well until smooth. Cover the bowl with plastic wrap and microwave the mochi dough for 1 minute. Wet your spatula to prevent sticking and use it to repeatedly fold the mixture. Cover and microwave again for 1 minute. Fold the dough once more and microwave for 30 more seconds. The mochi should look slightly shiny; if it doesn’t, microwave for an additional 30 seconds.

3. Roll dough: Place a piece of parchment paper on the counter and dust with a layer of cornstarch. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper. Be careful, as it will be very hot! Dust the top of the dough ball with cornstarch and use a rolling pin to roll the mochi dough into a large rectangle. If the dough sticks while rolling, continue to dust the top with cornstarch. Roll the dough to a thickness of 1/4 inch. Place the parchment paper with the rolled-out dough onto a sheet pan and refrigerate for 30 minutes.

4. Prepare plastic wrap: Use scissors to cut large squares of plastic wrap (one for each ice cream ball). Each mochi will get wrapped in plastic wrap before freezing.

5. Fill the dough: Remove the dough from the fridge and use a round cookie or biscuit cutter (about 3 inches round) to cut circles in the dough. Your circles need to be big enough to pinch the dough around the ice cream. Pick up one circle of dough and gently brush off the cornstarch from the top. Working with one scoop of ice cream at a time, keeping the rest in the freezer to prevent melting, place one scoop in the center of the mochi and gently press the dough around the ice cream. Pinch the edges of the mochi to seal it. Place the mochi on a piece of plastic wrap, bringing the corners of the square to the center and twisting tightly at the top to seal it.

6. Freeze: Place the mochi back in the freezer with the twisted plastic wrap side down. Continue with the remaining dough and ice cream. Freeze the mochi ice cream for at least 1 hour before eating. Once frozen, store it, still wrapped in plastic wrap, in a freezer-safe bag or container in the freezer for up to 3 months. Allow the dough to slightly thaw before eating for the best texture.

Tips for Success

Making Mochi Ice Cream is all about having fun and being creative. Here are some valuable tips to help ensure your homemade mochi is a success!

• Storage: After wrapping your Mochi Ice Cream, place them in an airtight container. This will help maintain freshness and prevent freezer burn.
• Freezing: Allow the Mochi Ice Cream to freeze for at least 1 hour before serving to ensure the best texture.
• Pairing: Serve your Mochi Ice Cream with fresh fruit, drizzles of chocolate sauce, or a side of sweet red bean paste for a delightful contrast.
• Variation: Feel free to experiment with filling flavors, such as fruit sorbets or even yogurt, to cater to different tastes.
• Dusting: Use plenty of cornstarch when working with the mochi to prevent stickiness and to make handling easier.
• Practice makes perfect: Your first batch might not be perfect, but keep trying! Each attempt will enhance your skills.

Serving Suggestions

When it comes to serving Mochi Ice Cream, there are so many delightful ways to present this treat. Here are some ideas:

• As a dessert platter: Arrange your Mochi Ice Cream on a colorful platter alongside fresh fruits like strawberries, mangoes, and raspberries for a vibrant display.
• For special occasions: Elevate your serving by pairing Mochi Ice Cream with festive decorations, like edible flowers or chocolate shavings, perfect for birthdays or celebrations.
• With sauces: Drizzle with chocolate or caramel sauce for an indulgent touch that will appeal to chocolate lovers.
• For a casual gathering: Serve your Mochi Ice Cream on individual plates for a fun and personal twist. Each guest can choose their favorite flavors.
• Seasonal pairings: In summer, pair with tropical fruits like pineapple or coconut; in winter, serve with warm desserts for a cozy contrast.
• Cold beverages: Complement your Mochi Ice Cream with chilled green tea or iced coffee for a refreshing experience.

FAQ

Conclusion

Mochi Ice Cream is a delightful fusion of chewy and creamy that makes it a standout dessert for any occasion. Its versatility allows for endless flavor combinations, ensuring that there’s something for everyone to enjoy. I encourage you to try making it at home – not only will you satisfy your sweet tooth, but you’ll also create memorable moments in the kitchen. So, gather your ingredients, roll up your sleeves, and enjoy the rewarding experience of making this fantastic treat!

Mochi Ice Cream

The ultimate frozen treat! Mochi Ice Cream combines chewy mochi dough with creamy ice cream to create a delightful dessert experience. Perfect for mixing and matching flavors, this easy recipe will have you entertaining guests or enjoying a sweet indulgence at home. Try it tonight!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 3 minutes mins

Total Time 28 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: Japanese

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup glutinous rice flour Sweet rice flour, I recommend shiratamako or mochiko
• ¼ cup sugar
• 2 tablespoons powdered sugar
• 1 cup water
• 1 cup ice cream your favorite kind
• cornstarch or potato starch for dusting and rolling
• food coloring optional to change the color of the dough

Equipment

• Mixing Bowl
• Wooden Spoon
• Frying Pan

Method

 

1. Freeze ice cream balls: Line a sheet pan with parchment paper. Working quickly, use a small ice cream scoop to scoop ice cream balls and place them onto the parchment paper. Be sure to pack the ice cream tightly as you scoop, leaving a flat edge on the ice cream so that it will sit flat on your cookie sheet. Freeze for 1 hour.
2. Make mochi: In a microwave-safe bowl, combine glutinous rice flour, sugar, and powdered sugar. Add water and stir well until smooth. Cover the bowl with plastic wrap and microwave the mochi dough for 1 minute. Wet your spatula to prevent sticking and use it to repeatedly fold the mixture. Cover and microwave again for 1 minute. Fold the dough once more and microwave for 30 more seconds. The mochi should look slightly shiny; if it doesn't, microwave for an additional 30 seconds.
3. Roll dough: Place a piece of parchment paper on the counter and dust with a layer of cornstarch. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper. Be careful, as it will be very hot! Dust the top of the dough ball with cornstarch and use a rolling pin to roll the mochi dough into a large rectangle. If the dough sticks while rolling, continue to dust the top with cornstarch. Roll the dough to a thickness of 1/4 inch. Place the parchment paper with the rolled-out dough onto a sheet pan and refrigerate for 30 minutes.
4. Prepare plastic wrap: Use scissors to cut large squares of plastic wrap (one for each ice cream ball). Each mochi will get wrapped in plastic wrap before freezing.
5. Fill the dough: Remove the dough from the fridge and use a round cookie or biscuit cutter (about 3 inches round) to cut circles in the dough. Your circles need to be big enough to pinch the dough around the ice cream. Pick up one circle of dough and gently brush off the cornstarch from the top. Working with one scoop of ice cream at a time, keeping the rest in the freezer to prevent melting, place one scoop in the center of the mochi and gently press the dough around the ice cream. Pinch the edges of the mochi to seal it. Place the mochi on a piece of plastic wrap, bringing the corners of the square to the center and twisting tightly at the top to seal it.
6. Freeze: Place the mochi back in the freezer with the twisted plastic wrap side down. Continue with the remaining dough and ice cream. Freeze the mochi ice cream for at least 1 hour before eating. Once frozen, store it, still wrapped in plastic wrap, in a freezer-safe bag or container in the freezer for up to 3 months. Allow the dough to slightly thaw before eating for the best texture.

Notes

Vary the ice cream flavors: Any flavor ice cream or sorbet will work!

Swap the filling: Instead of ice cream, you could fill the center with nutella, chocolate, fresh cut strawberries, peanut butter, or traditional red bean paste (anko).

Flavor the dough: Mix in 2 tablespoons of peanut butter right after the dough has steamed in the microwave. You can also try adding cocoa powder, matcha, vanilla or coconut milk to enhance flavor.

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Meet Georgia Clark

I’m the one who obsesses over the details so you don't have to. I love the science of cooking and perfecting comfort classics. I’ve tested this recipe multiple times to guarantee it comes out foolproof and delicious every single time you make it.