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This hearty mochi ice cream brings together the delightful chewy texture of Japanese rice cake with creamy ice cream centers for a uniquely satisfying dessert. My family always begs for these colorful treats whenever we have guests over, and they never fail to impress even the most discerning sweet tooths.
I first made these during a summer playdate when my daughter wanted to try something from her favorite Japanese restaurant. The kids were amazed they could make something so 'fancy' at home, and now it's become our special weekend project.
Ingredients
- Glutinous rice flour: Gives the signature chewy texture that makes mochi special. Look for shiratamako or mochiko brands for authentic results
- Sugar: Sweetens the dough perfectly without making it cloying
- Powdered sugar: Helps create a smooth texture in the dough
- Water: Activates the sticky properties of the rice flour
- Food coloring: Optional but adds a fun visual element that makes these treats extra special
- Cornstarch: Prevents sticking and creates that signature powdery exterior
- Ice cream: Your choice makes this recipe endlessly customizable. Choose premium brands for best results
Step-by-Step Instructions
- Freeze Ice Cream Balls:
- Prepare a sheet pan with parchment paper. Work quickly using a small ice cream scoop to portion out balls onto the parchment. Pack the ice cream tightly in the scoop and leave a flat bottom so they sit properly on the sheet. Immediately return to freezer for at least one hour to ensure they maintain their shape when wrapping.
- Make Mochi Dough:
- Combine your glutinous rice flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir thoroughly until completely smooth with no lumps. Cover bowl with plastic wrap and microwave for exactly one minute. Remove carefully as bowl will be hot. Wet your spatula with water to prevent sticking and fold the mixture thoroughly. Cover again and microwave for another minute. Fold once more and give a final 30 second microwave. The dough should appear slightly shiny when properly cooked.
- Roll The Dough:
- Prepare your work surface with parchment paper generously dusted with cornstarch. Using a rubber spatula, transfer the extremely hot dough onto the dusted surface without touching it directly. Dust the top of the dough ball liberally with more cornstarch. Roll the dough into a large rectangle approximately 1/4 inch thick, continuing to add cornstarch whenever sticking occurs. Transfer the rolled dough on its parchment to a sheet pan and refrigerate for 30 minutes to firm up.
- Fill The Mochi:
- Cut squares of plastic wrap to wrap each completed mochi. Remove chilled dough and cut 3 inch circles using a cookie cutter. Brush excess cornstarch from each circle. Working with one ice cream ball at a time while keeping others frozen, place ice cream in the center of a dough circle. Gently fold and pinch edges to completely enclose the ice cream. Immediately wrap each completed mochi in plastic wrap, twisting tightly to seal. Return to freezer immediately with the twisted side down.
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The glutinous rice flour is truly the star ingredient here. Despite its name, it contains no gluten at all but rather gets its sticky, chewy properties from a special type of starch. My grandmother taught me that proper mochi should have just enough resistance when you bite into it but yield with a satisfying chew.
Troubleshooting Mochi Problems
If your mochi dough feels too sticky even after adding cornstarch, try chilling it longer before handling. The dough becomes significantly easier to work with when properly cooled. Sometimes I even place it in the freezer for 5 minutes if I'm in a hurry. Just be careful not to freeze it completely or it will become too stiff to shape.
Another common issue is ice cream melting too quickly during assembly. The key is working with extremely cold ice cream and handling only one piece at a time. I recommend freezing your ice cream scoops overnight rather than just an hour if you have time. This extra freezing time creates ice cream that stays solid longer during the wrapping process.
Cultural Context
Mochi has been part of Japanese culture for centuries, traditionally made by pounding steamed glutinous rice in a ceremony called mochitsuki. The ice cream filled version is actually a more modern fusion creation that became popular in the United States before gaining popularity back in Japan. Traditional mochi is often filled with red bean paste and served during Japanese New Year celebrations as a symbol of good fortune.
Serving Suggestions
Serve these colorful treats on a beautiful platter dusted with a bit of additional cornstarch or powdered sugar. For an elegant presentation, cut fresh mint leaves or edible flowers as garnish. I sometimes pair different colored mochi with coordinating flavors – green tea mochi with mint ice cream, pink mochi with strawberry ice cream – to create a visually stunning dessert plate.
These also make wonderful additions to Asian inspired dinner parties. Consider serving them alongside other small sweet bites like sesame cookies or fresh fruit for a light dessert course that feels special without being overly heavy.
Frequently Asked Questions About Recipes
- → What is mochi ice cream?
Mochi ice cream is a Japanese dessert made with sweet rice dough wrapped around a creamy ice cream filling.
- → How do I keep mochi from sticking?
Use cornstarch or potato starch to dust the dough and prevent it from sticking during rolling and shaping.
- → Can I use different ice cream flavors?
Yes, you can use any flavor of ice cream or even sorbet to create customized treats.
- → How can I flavor the mochi dough?
Mix in ingredients like matcha, cocoa powder, vanilla extract, peanut butter, or coconut milk to flavor the dough.
- → How long can I store mochi ice cream?
Mochi ice cream can be stored in a freezer-safe container for up to three months. Thaw slightly before eating.