Japanese Mochi Ice Cream. Chewy on the outside, soft and creamy on the inside. Perfect for dessert on a warm day!
These mochi’s are made with 5 ingredients and can be dairy-free and vegan if you buy dairy-free ice cream.
I love Mochi Ice Cream! They are one of my all time favourite desserts in the world. I just adore the texture of the chewy rice wrapper about the soft creamy ball of ice cream.
It’s a dessert that has been around for ages and one that I’ve always wanted to make but was too intimidated by. But it really wasn’t too challenging. I can’t say it was easy because then I’d be lying.
I think the most hardest part was sealing the wrapper around the ball of ice cream before it melts. However if you follow my tips and recipe carefully, you should be fine! Please don’t let the above frighten you from making them.
For this Recipe
You will need the following ingredients:
12 scoops matcha ice cream
1.5 cups glutinous rice flour *it must be glutinous rice flour, not rice flour as rice flour is not sticky enough and you won’t be able to achieve the same results*
3 tbsp icing sugar
1.5 cups hot boiling water
Cornstarch for dusting your work surface
Where can I find glutinous rice flour?
I like sourcing mine from the asian grocery store.
Can I use Rice Flour not Glutinous Rice Flour?
No it must be glutinous rice flour, not rice flour as rice flour is not sticky enough and you won’t be able to achieve the same results.
Tips for Making Mochi Ice Cream
- Scoop your ice cream using an ice cream scoop and press it firminto the scoop
- Flatten your ice cream balls so the base is completely flat using a knife
- Scoop your ice cream balls into silicone muffin cups or cling film. Something that you can easily peel away from. This will come in handy and prevents the heat of your fingers from touching the ice cream when you wrap it
- Freeze the ice cream balls for at least 4 hours uncovered or overnight in a sealed container. But no more than 2 days or it’ll freezer burn
- The dough is actually very easy to make. But I HIGHLY recommend kneading it on a WELL-FLOURED SMOOTH surface. It’s important. This dough ball is very sticky so if you don’t coat it in enough corn starch, it’ll stick everywhere making it a very challenging process.
- Use a heavy weight rolling pin and roll out your dough thinly.
- Use a 11-12 cm in diameter round cookie cutter or a traditional rice bowl if you have one.
- Refrigerate your wrappers for 30 minutes to ensure they’ve cooled down so when you wrap your ice cream it won’t melt the ice cream
- When wrapping you must work quickly or the ice cream will melt
- When wrapping pull the wrapper up around the ice cream ball and pinch the ends so they wrap up into a little ball. There’s no right or wrong way to do this but you do want to seal your ball up so the ice cream can’t escape
- Use cling film to wrap your mochi ball and twist the ends but don’t twist too tightly as it can impact the shape of your ball
- Freeze overnight in an airtight container. Before serving, allow to sit in room temperature for 7-10 minutes to thaw a little until soft. Then enjoy!
Give it a try!
Well I hope you give my Japanese Mochi Ice Cream recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Japanese Mochi Ice Cream
- Cling film
- 11-12 cm round cookie cutter
- Dough roller
- microwave safe bowl
- 12 scoops of your favourite ice cream
- 1.5 cups glutinous rice flour
- 3 tbsp icing sugar
- 1.5 cups hot boiling water
- Cornstarch for dusting
The night before:
- Scoop your ice cream using an ice cream scoop and pack it into the scoop. Scrape off any excess ice cream on the top and release the ice cream ball into a silicone muffin cup. The bottom of the ball should be flat.
On the day of:
- In a microwaveable bowl, whisk the dry ingredients together and then make a well in the middle of your flour. Then pour the hot boiling water. Whisk until combined. Then use a spatula and scrape down the side of the bowl.
- Cover with cling film and microwave for 4 minutes. The cling film will stick to the dough ball but that's ok. Remove the cling film. Allow the dough to cool and rest.
- Dust your surface and your dough ball very well with cornstarch. Roll out the dough into a thin rectangle.
- Use a round cookie cutter to cut 11-12 cm wide circular wrappers. You will have to knead the dough again and roll it out again to create more wrappers.
- Brush the excess cornstarch off your wrappers. This is important to keep the wrapper sticky when you seal them later.
- Lay your wrappers in between cling film and chill in the fridge for 30 minutes.
- When ready, lay your wrapper on the same piece of cling film. Then add your frozen ice cream in the middle.
- Fold the wrapper upwards and pinch the edges up to seal them. Then fold up the cling film and twist it together until it’s sealed.
- Freeze your mochi's in a sealed container overnight before consuming. To enjoy: remove from the freezer as they will be rock hard and then let it sit at room temperature for 5 -7 minutes until a bit softer.