Mochi Ice Cream

Mochi ice cream is a popular dessert in Japan and it’s made it’s way into grocery stores and bakeries around the world. These grab-and-go ice cream treats are perfect for those warm summer dats and they are so much fun to make.

Yield: 10 Mochi Balls

Author: Adriannexo

Inactive time: 3 HourTotal time: 3 Hour

Instructions

Take the ice cream out of the freezer to soften for a few minutes; meanwhile, line an egg carton or a muffin pan with plastic wrap. Use a cookie scooper to scoop individual balls into each cavity. Aim for the ice cream balls to be on the smaller side. Place ice cream back into the freezer for up to three hours or until rock-solid. Be cautious of freezer burn.
When the ice cream balls are frozen solid, you can start your mochi dough. Whisk the mochiko and sugar together in a microwave-safe bowl. Add the water and whisk to combine.
Loosely cover the bowl with plastic wrap and microwave for 1 minute. Using a wet rubber spatula, stir the mixture, then re-cover and microwave for 1 more minute. Stir again, cover, and microwave for a final 30 seconds.
Lay out a piece of parchment on your work surface, then use a sifter or mesh strainer to cover it with starch. Transfer the mochi dough to the parchment, sift over more starch, and wait a few minutes for the dough to slightly cool down.
Use a rolling pin to roll the mochi out so that it’s about 1/4-inch thick. Adding extra starch as you need to. Use a 3.5 inch cookie cutter to cut circles out of the mochi dough. Dust the excess starch off the circles with a pastry brush, then stack them on a plate with a piece of plastic wrap between each layer. Place the mochi back into the refrigerator until it’s completely cooled, about 30 minutes.
Place your mochi sheets on the counter and get ready to work quickly. Lay out one mochi sheet with a piece of plastic wrap underneath. Take one scoop of ice cream from the freezer and place in the center of the mochi sheet. Pull the sides of the mochi to the top and pinch to seal, twisting off any excess. Wrap the whole mochi ball with the plastic wrap and place back into the freezer.
Continue, one-by-one, until all of the sheets and ice cream are assembled. Keep the mochi in the freezer for a few hours until they are solid again. Once ready to eat, let them thaw for a few minutes at room temperature.