Mochi Ice Cream Recipe

Homemade mochi ice cream are Japanese rice cakes with an ice cream center in a soft, slightly chewy, sweet rice dough. You won’t believe how easy it is to do it yourself!

What is Mochi?

Mochi is a sweet rice cake that comes in many different sweet or savory versions in Japanese cuisine. During the Japanese New Year there is a tradition called mochitsuki, the more complicated process where the sweet sticky rice is steamed and then mashed into mochi (small sticky rice cakes).

A simpler version of mochi, this recipe is made by steaming the glutinous rice flour in the microwave or oven to form these little rice cakes.

Why we like to make our own Mochi Ice Cream Recipe :

SIMPLE!

It might sound scary, but I’m here to tell you that this recipe is so EASY! Grab your favorite ice cream and order sweet rice flour (Amazon delivers it right to your door for $7), and the other 5 ingredients are pantry staples. In addition, it takes 3 minutes to cook and about 25 minutes to cook.

Customize it.

I love all the tweaks you can make to this recipe (see flavor ideas below). I added peanut butter to my last dough and it was amazing.

Before you set off, here’s what you should know:

Mochi is very sticky!

You should have cornstarch, potato starch, or tapioca flour on hand to control stickiness. You’ll also want to have some water in a cup to dip your spatula in so you can soak everything in the water when you’re done. This makes cleaning easier.

Pastry: Choose a cookie or cookie cutter about an inch larger than the ice cream scoop. It is important to have a dough circle that is just big enough to surround the ice cream, but not so big that air bubbles or excess dough gets stuck to it. I even used the lid from my cornstarch container because it was just the right size. If you have excess dough, be sure to trim it off when adding the ice cream as it will taste hard and chewy when frozen.

Making the Mochi Dough: I have found the microwave to be quick, easy and efficient. But traditional mochi is steamed. If you prefer to steam the dough, steam for 15 minutes, stir and steam for another 5 minutes or until the dough has a light glossy sheen.

Ingredients in Mochi:

Glutinous rice flour (sweet rice flour – I used mochiko, but you can also use shiratamako). Regular flour will not work for this recipe!

Water

Sugar

powdered sugar

Cornstarch (or potato starch) – to make the dough sticky.

How to prepare Mochi Ice Cream Recipe :

1. Freeze ice cream balls:

Place a piece of parchment paper on a baking sheet. Use a small ice cream scoop to quickly scoop out ice cream balls and place them on the parchment paper. Be sure to pack the ice cream tightly in the scoop, leaving a flat edge on the ice cream so it lies flat on your baking sheet. Freeze for 1 hour.

2. To make the mochi:

Mix the flour, sugar and granulated sugar in a microwave-safe bowl. Add water and mix well until smooth. Cover the bowl with plastic wrap and microwave the mochi dough for 1 minute. Wet your spatula to prevent it from sticking and fold the mixture repeatedly with the spatula. Cover and microwave again for 1 minute. Fold the dough again and microwave for another 30 seconds. The mochi should look slightly shiny. If not, microwave for another 30 seconds.

3.Roll the mochi dough into a rectangle:
Line the work surface with parchment paper and dust the cornstarch. Use a rubber spatula to scrape the mochi batter out of the bowl and onto the parchment paper (it will be particularly warm, so be careful no longer to touch it). Dust cornstarch on pinnacle of dough ball. Using a rolling pin, roll the mochi dough into a massive rectangle approximately ¼ inch thick. If the dough adheres absolutely whilst you flip it, sprinkle with corn starch to prevent sticking. Place the baking sheet on a baking sheet with the rolled out dough and refrigerate for 30 minutes.

4. Fill mochi with ice cream:

Remove the dough from the refrigerator and use a round cookie cutter (about 3 inches) to cut circles in the dough. Your circles should be large enough to press the dough around the ice cream. Take a circle of dough and gently brush off the cornstarch on top (I like to use a dry pastry brush for this). Working with one scoop of ice cream at a time (keep the rest in the freezer so it doesn’t melt), place one scoop of ice cream in the center of the mochi and gently press the dough around the ice cream. Pinch the edges of the mochi together to seal it. Place the mochi on a piece of plastic wrap, bring the corner of the plastic wrap to the center and twist tightly at the top.

5. To freeze:

Return the mochi to the freezer with the rolled plastic wrap facing down. Continue with remaining dough and ice cream. Freeze mochi ice cream for at least 1 hour before eating. Once frozen, wrap in plastic wrap and store in a freezer bag or container in the freezer for up to 3 months. Allow the dough to thaw slightly before eating.

Recipe variants:

Vary the ice cream flavors: Any flavor of ice cream or sorbet will work!

Change the filling: Instead of ice cream, you can fill the center with Nutella, chocolate, fresh sliced strawberries, peanut butter or traditional red bean paste (anko).

Season the dough:

Peanut Butter: Immediately after you steam the dough in the microwave, mix in 2 tablespoons of peanut butter.

Chocolate/cocoa powder: Mix in 1 teaspoon of cocoa powder before cooking.

Matcha: Mix 1 teaspoon of matcha (green tea powder).

Vanilla: Add a teaspoon of vanilla extract to the dough before baking. Coconut: Add 1 tablespoon of coconut milk to the dough before baking

Nutritions

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