Description
Mochi Ice Cream is a delightful treat that combines the chewy texture of mochi with the creamy goodness of ice cream.
Ingredients
Scale
- 2 cups sweet rice flour (also known as mochiko)
- 1 cup water
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch (for dusting)
- 1 pint of your favorite ice cream (such as vanilla, chocolate, or green tea)
- Cornstarch for dusting
Instructions
- In a microwave-safe bowl, combine sweet rice flour, water, granulated sugar, and salt. Stir until smooth.
- Cover the bowl with plastic wrap, leaving a small vent for steam to escape. Microwave on high for 1 minute. Stir, then microwave for another minute. Stir again, then microwave for an additional 30 seconds until the mixture is sticky and slightly translucent.
- Dust a clean surface with cornstarch. Carefully transfer the mochi mixture onto the surface. Allow it to cool for a few minutes until it’s safe to handle.
- Once cool, dust your hands with cornstarch and divide the mochi into 8 equal pieces. Flatten each piece into a circle about 3 inches in diameter.
- Place a small scoop of ice cream in the center of each mochi circle. Gently fold the edges over the ice cream and pinch to seal. Roll the mochi ball in your hands to smooth it out.
- Place the finished mochi ice cream balls on a parchment-lined tray and freeze for at least 2 hours to firm up.
- Serve chilled and enjoy.
Notes
- Experiment with different ice cream flavors to create unique combinations, such as mango or strawberry.
- For a fun twist, add a small piece of fruit or a drizzle of chocolate sauce inside the mochi before sealing it.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
Nutrition
- Serving Size: 1 mochi ice cream ball
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg