Japanese Mochi Ice Cream

Japanese Mochi Ice Cream. Chewy on the outside, soft and creamy on the inside. Perfect for dessert on a warm day!

Prep Time 1

Cook Time 4

Chilling time: 1

Total Time 1 4

Course Dessert

Cuisine Japanese

Servings pieces

Calories per serving 83 kcal

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.

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.

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