Description
This homemade mochi ice cream recipe features a soft and chewy glutinous rice dough wrapped around creamy ice cream. It’s easy to make, customizable, and naturally gluten-free!
Ingredients
Scale
- For the Mochi Dough:
- 1 cup glutinous rice flour (Mochiko)
- ¼ cup granulated sugar
- 2 tablespoons powdered sugar
- 1 cup water
- Cornstarch or potato starch (for dusting)
- Food coloring (optional)
- For the Filling:
- 1 pint ice cream of choice (pre-scooped and frozen)
Instructions
- Freeze Ice Cream: Scoop small balls of ice cream onto a parchment-lined tray. Freeze for at least 1 hour.
- Make the Mochi Dough: Mix glutinous rice flour, sugar, and water in a microwave-safe bowl. Microwave in intervals, stirring, until thick and sticky.
- Roll and Cut: Dust a surface with cornstarch, roll out the dough to ¼-inch thickness, and cut into circles.
- Assemble: Place frozen ice cream in the center of each circle, wrap, and pinch to seal. Wrap in plastic and freeze for another hour.
- Serve: Let sit for a few minutes before eating for the perfect chewy texture.
Notes
- Use cornstarch to prevent sticking.
- Matcha, cocoa, or fruit puree can be added to the dough for extra flavor.
- Work quickly to prevent the ice cream from melting.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing, Microwave
- Cuisine: Japanese