Homemade Mochi Ice Cream
Chewy mochi wrapper encases creamy ice cream in this Japanese dessert. Make it with any ice cream flavor and freeze until ready to serve.
- Total time
- 35 min
- Servings
- 8
- Calories
- 185
- Protein
- 2g
Ingredients
- 1 cup mochiko (sweet rice flour)
- ¾ cup powdered sugar
- 1 tbsp cornstarch
- 1 cup water
- ½ tsp vanilla extract
- 1 pint ice cream (any flavor)
- 3 tbsp potato starch or cornstarch (for dusting)
- ⅛ tsp salt
Instructions
- 1
Whisk together mochiko, powdered sugar, cornstarch, and salt in a microwave-safe bowl.
- 2
Add water and vanilla extract, stirring until smooth with no lumps.
- 3
Microwave uncovered for 2 minutes, then stir well.
- 4
Microwave for 1 more minute until dough is translucent and thick.
- 5
Let cool for 2 minutes, then transfer to a sheet of plastic wrap dusted with starch.
- 6
Dust the cooled mochi with starch and pull into 8 equal pieces.
- 7
Scoop ice cream into 8 balls and place on a parchment-lined tray. Freeze 10 minutes.
- 8
Flatten each mochi piece into a thin circle. Center an ice cream ball and wrap edges to seal.
- 9
Arrange seam-side down on parchment. Freeze until ready to serve, at least 30 minutes.
- 10
Remove from freezer 2 minutes before serving. Enjoy while mochi is chewy and ice cream cold.
Tools you’ll need
- microwave-safe bowl
- whisk
- microwave
- plastic wrap
- measuring cups and spoons
- parchment paper
- ice cream scoop
- sheet pan
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