Mochi Ice Cream Recipe

This mochi ice cream recipe is not that difficult, but it makes a tasty Japanese "ice cream ball." It's definitely a new family favorite!

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If you've never had mochi before, you're in for a real treat. If you've had mochi and you love it, you won't be disappointed.

To make this Japanese ice cream dessert, you can use store-bought or homemade ice cream - whichever you prefer and whatever you have on hand.

I just made vanilla mochi - but you can make all sorts of different flavors - we'll give you suggestions on the most popular flavors.

Ingredients:

Mochi
1/3 cup sweet rice flour (Mochiko) - you'll find it in the Asian section of your grocery store
1/2 cup sugar
1/2 cup water
Cornstarch (about 1-2 cups, but use as much as you need)

Ice Cream
Ice cream - about 8-10 medium scoops
Chocolate, Strawberry, Mango, Vanilla, Green Tea, or Whatever you're in the mood for!

Directions:

For Step By Step Instructions with Pictures, go to How to Make Mochi Ice Cream.

Preparing the Work Surface

Spread a layer of cornstarch on a smooth work surface. Cover a rectangular area about 9 X 13 inches.

You'll need to be generous with your cornstarch layer so that you won't have problems with the mochi sticking to your countertop.

Making the Dough

In a microwaveable bowl, place sweet rice flour.

Add water slowly, stirring as you pour it in. Continue to mix until it is well blended.

Add sugar and combine well.

Cover the bowl with plastic wrap - but leave a small gap for air to pass through as you heat the mochi.

Place bowl in microwave and cook on medium power for 2 minutes.

Then, stir the mixture well, breaking up clumps and return to microwave.

Microwave on medium heat for about another minute. Mine was done with an additional minute and a half in the microwave. You'll know that it is done when the mixture is no longer watery or runny. It is smooth, shiny, and sticky. It can hold itself in a ball.

Preparing the Dough

Turn your dough out onto the cornstarch covered work surface.

Using the back of a spoon or a knife, spread the dough out over the cornstarch - making it as flat as possible.

Cover the top of the dough with cornstarch (and to make it easier on you - cover your hands with cornstarch as well).

Be careful - the dough is still hot!

Flip the dough over.

Make sure that this side is covered with cornstarch as well.

Push and stretch the dough until it is smooth and flat and about 3 millimeters thin.

If the dough is not cool, allow it to cool for awhile.

Choose how large you would like to make the balls from this mochi ice cream recipe. For smaller balls, use a large rimmed glass. For larger balls, use a bowl.

Cut the dough into round circles using your glass or your bowl.

You can proceed immediately to fill with ice cream or for easier handling, you can freeze the dough a little first before filling with ice cream.

To freeze, place one round on a small plate. Cover with a layer of plastic wrap dusted with cornstarch. Place another round on top of the plastic wrap. Continue until all rounds are gone.

Place plate in freezer until you're ready to proceed.

Making the Ice Cream Balls

Lay a round piece of dough on a flat work surface.

Place a round scoop of ice cream in the center.

Fold the edges of the dough up over the ice cream to cover the ice cream and form a ball.

If the dough is not sticking, use a little bit of water like glue to keep the dough in place.

Helpful Hint: After you're done making a mochi ice cream ball, place it immediately in a container in the freezer. This will prevent it from melting while you work on the others.

Also, if you're having trouble with your ice cream melting as you make the mochi, keep the ice cream in the freezer and scoop it out from the freezer on to the mochi round.

Freeze until you're ready to serve.

Now you're ready to eat and enjoy! If your ice cream is hard, you may want to let it thaw a little before serving.

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By Jenn Fraiser

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