Mochi Ice Cream

Name: Mochi Ice Cream
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 1 cup glutinous rice flour (mochiko); 1/2 cup granulated sugar; 1 cup water; 1 quart ice cream (various flavors), scooped into balls; 1/2 cup cornstarch (for dusting); few drops food coloring (optional); 1 tbsp matcha powder (optional, for flavor)

Japanese sweet treat consisting of small rounds of ice cream wrapped in soft, pounded sticky rice dough.

45 minMediumServes 8120 cal/serving

JapaneseDessertNo-CookVegetarianLow CarbHalal-friendlyNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

1 cup glutinous rice flour (mochiko)
1/2 cup granulated sugar
1 cup water
1 quart ice cream (various flavors), scooped into balls
1/2 cup cornstarch (for dusting)
few drops food coloring (optional)
1 tbsp matcha powder (optional, for flavor)

Instructions

1

Prepare ahead: Scoop small balls of 1 quart scooped into balls ice cream (various flavors) (about 1-inch diameter) and place them on a parchment-lined baking sheet. Freeze for at least 2 hours until completely firm.
2

Mix the 1 cup glutinous rice flour (mochiko) and 1/2 cup granulated sugar in a microwave-safe bowl.
3

Gradually add 1 cup water while stirring to avoid lumps. If using few drops food coloring (optional) or 1 tbsp matcha powder (optional, for flavor) for flavor, add it at this stage.
4

Cover the bowl with plastic wrap and microwave on high for 1 minute.
5

Remove from the microwave, stir well with a wet spatula, cover again, and microwave for another 30 seconds.
6

Stir again and if the mochi dough appears translucent and sticky, it's ready. If not, microwave for another 30 seconds.
7

Dust a clean work surface generously with 1/2 cup cornstarch (for dusting). Transfer the hot mochi onto the surface.
8

Dust the top of the mochi with more cornstarch to prevent sticking. Allow it to cool slightly until it's safe to handle but still warm.
9

Using a rolling pin dusted with cornstarch, roll the mochi into a thin sheet (about 1/8 inch thick).
10

Using a round cookie cutter or glass (about 3 inches in diameter), cut circles from the mochi sheet. Re-roll scraps if needed.
11

Working quickly, take a frozen ice cream ball from the freezer, place it in the center of a mochi circle, then bring the edges of the mochi up around the ice cream and pinch to seal.
12

Quickly place the completed mochi ice cream back in the freezer. Repeat with remaining mochi circles and ice cream balls.
13

Freeze the completed mochi ice cream for at least 1-2 hours until firm.
14

Before serving, let the mochi ice cream stand at room temperature for about 2 minutes to slightly soften the mochi exterior.

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Questions

How long does Mochi Ice Cream take?

As written, 45 minutes: 40 of prep and 5 of cooking. The longest single stretch is the hands-off wait in step 1, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

What equipment do I need for Mochi Ice Cream?

Beyond a knife and a board, the method uses a rolling pin (step 9), a sheet pan (step 1) and parchment paper (step 1). If you do not have one, a clean wine bottle works as a rolling pin.

What can I use instead of cornstarch in Mochi Ice Cream?

The entry for Mochi Ice Cream calls for 1/2 cup cornstarch (for dusting). In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I make Mochi Ice Cream dairy-free?

Yes. The dairy in Mochi Ice Cream is 1 quart ice cream (various flavors), scooped into balls. Swap the ice cream (various flavors) for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Which part of Mochi Ice Cream can be done ahead?

Everything up to step 1. Step 1 is a built-in pause of 2 hours: "Freeze for at least 2 hours until completely firm." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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