Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.