Mochi Ice Cream Delight (Print-Friendly Format)
Chewy mochi with creamy ice cream centers.
# Required Ingredients:
→ Mochi Dough
01 -
1 cup glutinous rice flour (shiratamako or mochiko recommended)
02 -
1/4 cup sugar
03 -
2 tablespoons powdered sugar
04 -
1 cup water
05 -
Food coloring, optional
06 -
Cornstarch or potato starch, for dusting and rolling
→ Filling
07 -
Ice cream, your favorite kind
# How to Make It:
01 -
Line a sheet pan with parchment paper. Use a small ice cream scoop to scoop tightly packed ice cream balls. Place them on the parchment paper with a flat edge so they sit flat on the sheet. Freeze for 1 hour.
02 -
Combine glutinous rice flour, sugar, and powdered sugar in a microwave-safe bowl. Add water and mix until smooth. Cover the bowl with plastic wrap and microwave for 1 minute. Wet a spatula to prevent sticking and fold the dough repeatedly. Cover and microwave again for 1 minute, then fold again. Microwave for an additional 30 seconds. If the dough is not shiny, microwave for another 30 seconds.
03 -
Dust a piece of parchment paper with cornstarch and transfer the hot mochi dough onto it. Dust the dough with more cornstarch and roll it into a large rectangle with a thickness of 1/4 inch. If sticking occurs, lightly dust with cornstarch. Place the rolled dough on a sheet pan and refrigerate for 30 minutes.
04 -
Cut large squares of plastic wrap, one for each ice cream ball. Each mochi will be wrapped in plastic wrap after filling.
05 -
Use a 3-inch round cookie or biscuit cutter to cut circles in the chilled dough. Brush excess cornstarch from the dough circles. Take one circle and place an ice cream scoop in the center. Gently press the dough around the ice cream and pinch the edges to seal. Place the wrapped mochi on plastic wrap and twist the corners tightly to secure.
06 -
Place wrapped mochi back in the freezer with the twisted side down. Repeat with the remaining dough and ice cream. Freeze for at least 1 hour before eating. Store mochi ice cream in a freezer-safe bag or container for up to 3 months. Thaw slightly before eating.
# Additional Information:
01 -
Dust surfaces generously with starch to prevent sticking while handling the dough.
02 -
You can customize the flavor of the dough by adding ingredients like cocoa powder, matcha, or vanilla extract before cooking.
03 -
Freeze mochi ice cream for long-term storage and allow to thaw slightly for best texture before consumption.