Homemade Mochi Ice Cream
Love mochi ice cream and want to make it from scratch? Follow my easy tutorial to make any flavor you want! Feel free to batch make it so you always have mochi ice cream in stock. :)
Servings: 6 servings
Calories: 141kcal
Equipment
- Small sheet tray or plate
- Medium microwaveable bowl
- Microwaveable plate
- gloves
- circle cookie cutters
- plastic wrap
Ingredients
- ½ cup glutinous rice flour aka sweet rice flour
- ⅔ cup milk any kind, can sub water
- ⅛ cup granulated sugar
- food coloring optional
- ice cream any kind
- cornstarch for dusting
Instructions
Prep:
- Tip: If your kitchen is warm, keep your tray or plate in the freezer and scoop the ice cream one ball at a time.
- Place 6 cupcake liners on your quarter sheet tray.
- Scoop 2-3 tablespoons ice cream balls into each cupcake liner. Work quickly, as the ice cream may start to melt.
- Freeze ice cream balls until solid, at least 2 hours. This will make wrapping the mochi dough much easier!
Make mochi dough:
- In a medium microwaveable bowl, mix ½ cup glutinous rice flour, ⅔ cup milk, and ⅛ cup granulated sugar until well combined. If you want to color the dough, mix in a few drops of food coloring!
- Cover bowl with plastic wrap or plate. Place on another plate (so it's easier to handle when hot!) and microwave for 1 minute.
- Remove cover and fold mochi dough with silicone spatula. The dough is ready when it looks shiny and has absorbed all the liquid. You can also taste it—if there's a grainy mouthfeel, cover and microwave in 30-second intervals, folding after each, until smooth.
Roll out mochi:
- Generously dust work surface with cornstarch. Transfer mochi on top, then dust with more cornstarch. Let sit for about 5 minutes, or until it's cool enough to touch.
- For extra chewiness , I recommend kneading it. I like to do to this by stretching and working the dough in between my hands (see video above for example). After about 5 minutes of kneading, it should be super elastic!
- Dust work surface again with cornstarch and add mochi. Sprinkle more cornstarch on top, then roll it out into a ¼-inch thick rectangle.
- Lightly cover and let sit until completely cool, so the ice cream doesn't melt during assembly. You can let it sit at room temperature for ~20 minutes, or plop onto a cornstarch-dusted sheet pan, lightly cover, and place in fridge for 10 minutes.
Assembly:
- Prepare 6 fresh cupcake liners for the finished mochi.
- Use circle cutter to cut out ~4 inch circles. They just have to be big enough to wrap around the ice cream!
- Work with one mochi circle at a time:Hold one dough circle in hand and place frozen ice cream ball in the center. Pull the dough edges up and over, fully enclosing the ice cream. Pinch edges tightly to make sure the ice cream is sealed well.
- Place the wrapped mochi seam-side down in a liner and return to the freezer. Repeat with the remaining mochi.
- Freeze for 1 hour before serving, so the ice cream firms up a bit. When ready to eat, let sit at room temp for 5 minutes to soften the dough.Enjoy! See notes for storage information.
Notes
Nutrition information: The nutrition facts above include 1 cup of vanilla ice cream.
Storage Information: Store mochi ice cream in an airtight container in the freezer for up to 3 months. Before eating, let thaw at room temperature for 5-10 minutes.
Nutrition
Serving: 1 mochi | Calories: 141kcal | Carbohydrates: 27g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 67mg | Fiber: 1g | Sugar: 15g | Vitamin A: 147IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 0.3mg
