Homemade Mochi Ice Cream
Chewy mochi pillows filled with creamy ice cream. These freeze-and-serve treats require just 6 ingredients and minimal active work.
- Total time
- 45 min
- Servings
- 8
- Calories
- 185
- Protein
- 2g
Ingredients
- 1 pint ice cream (any flavor)
- 1 cup sweet rice flour (mochiko)
- ¾ cup powdered sugar
- ⅓ cup water
- 2 tbsp cornstarch
- ½ tsp vanilla extract
Instructions
- 1
Scoop ice cream into 8 balls. Place on a parchment-lined plate and freeze for 30 minutes.
- 2
Mix rice flour, powdered sugar, and cornstarch in a small bowl.
- 3
Add water and vanilla to the dry mixture. Stir until a thick, smooth dough forms.
- 4
Microwave the dough uncovered for 50 seconds. Stir well until glossy and thick.
- 5
Let dough cool for 5 minutes until it's cool enough to handle but still soft.
- 6
Dust a work surface with cornstarch. Turn dough onto it and knead gently 2–3 times.
- 7
Divide dough into 8 pieces. Flatten each into a 3-inch round.
- 8
Place one ice cream ball in center of each round. Wrap dough around it, sealing edges.
- 9
Place filled mochi on parchment, seam-side down. Freeze until ready to eat, at least 2 hours.
Tools you’ll need
- ice cream scoop
- parchment paper
- small bowl
- whisk
- microwave
- microwave-safe bowl
- work surface
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