Buy sweet rice flour at any local Asian grocery store or find it online! I use Mochiko Sweet Rice Flour, which you can purchase on Amazon.Regular rice flour will not work for this recipe.The times in this recipe were written with my 1200 watt microwave in mind. Check the wattage of your microwave, as your cooking times may be slightly different.You can also use an empty egg carton in the freezer to make sure they stay seam-side down. To help the mochi balls retain their round shape, wrap them in plastic wrap.Keep your tools and ice cream cold, especially your ice cream scoop, and work with only one ice cream ball out of the freezer at a time.As I’ve said, mochi dough is very sticky, so don’t be shy about using your cornstarch! It will help you handle the dough, and any excess will brush off easily once you’re ready to assemble the mochi balls.
MOCHI ICE CREAM FLAVORS PRO
Gemma’s Pro Chef Tips for Making Mochi Ice Cream
To help preserve its shape, wrap the mochi ice cream ball in cling wrap and place them seam side down back in the freezer to set.Press the dough’s edges around the scoop of ice cream, forming a ball, and squeeze to seal. Now, working quickly, take one scoop of ice cream from the freezer and place it in the center of the circle. Pick up one circle of dough and brush off any excess cornstarch.If you don’t have a cookie or biscuit cutter, use an empty tin can or drinking glass. After the dough has set, cut circles of the dough using a 3 ¾ inch (9½ cm) cutter.Once rolled out, place the parchment paper on a cookie sheet and into your refrigerator to set.Make sure you keep dusting the top and bottom of the dough with cornstarch to prevent any sticking. Roll the dough into a rectangle shape, no less than 1/4-inch thick.Dust the top of the dough with more cornstarch. With a wet spatula, scrape the dough out of the bowl and onto the cornstarch.Place a large piece of parchment paper on your counter and cover it with a generous dusting of cornstarch (or potato starch).(Stir in your food dye here, if you are using.) Cover the mixture one last time and microwave for another 30 seconds.Don’t use your whisk this time, as the dough will now be very sticky. Dip a rubber spatula in water and stir the rice mixture again.
Stir the rice flour mixture with a whisk to get rid of any lumps, then recover with plastic wrap and microwave again for 1 minute.Combine the sweet rice flour, sugar, and water in a large microwave-safe bowl and cover with plastic wrap.Using a small ice cream scoop or a spoon, scoop 12 scoops of ice cream, they should be about the size of 2 tablespoons, and place them on a parchment paper-lined tray.
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Here’s how you make mochi ice cream (a nd don’t forget to get the full recipe with measurements, on the page down below): In fact, this is a great project to get the kids involved in the kitchen. Mochi ice cream is one of those desserts that may seem out of reach for a person to make - but trust me, it is such a simple process! I had never made it before, either. This isn’t the only mochi recipe I have! If you love this, you’ll love my Mochi Donuts recipe - and you’ll definitely love my Hawaiian Butter Mochi recipe, which is like a cross between Japanese mochi and cake. It has an incredible squishy texture and is just slightly sweet, helping to balance out the sweetness of your ice cream of choice. In this recipe, however, mochi is the sweet rice dough that encases your ice cream of choice. It has a rich history in Japan and, while it’s enjoyed year-round, it’s especially eaten around Japanese New Year. Mochi is made with glutinous rice, which is turned into flour and eventually into a rice cake.
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This mochi ice cream recipe takes just a few minutes to make and is amazingly customizable! I’m using vanilla ice cream, but the sky is the limit here! Feel free to use any storebought ice cream, or my delicious homemade Ube Ice Cream, or even sorbet, to make this dessert truly your own! Making homemade mochi ice cream is so much easier than you would think! And a lot more fun than just opting to toss a package of Trader Joe’s mochi ice cream into your shopping cart. Please see my full disclosure for details.ĭoes anyone else think that one of the best parts about visiting a great Japanese restaurant is ordering mochi ice cream as dessert? With deliciously refreshing ice cream on the inside and perfectly soft and chewy mochi (a Japanese rice cake) on the outside, it’s no wonder that this popular dessert from Japan is popping up in the frozen aisles of grocery stores everywhere.
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