Mochi Ice Cream Recipe
A delightful bite-sized frozen confection, mochi ice cream features a soft Japanese rice flour shell encasing a scoop of ice cream.
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Instructions
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Line a mini muffin tin with plastic wrap, scoop ice cream into each well, and freeze until very solid, preferably overnight.
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In a microwave-safe bowl, combine rice flour, sugar, and matcha powder, then whisk in water.
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Cover the bowl and microwave for 1 minute, stir, then microwave for another minute. Stir again and microwave for 30 seconds to 1 1/2 minutes until the dough is thick and sticky.
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Generously dust a large piece of parchment paper with cornstarch, place the dough disk in the center, and dust the top with more cornstarch.
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Cover with another piece of parchment and roll the dough to 1/4 inch thickness, adding cornstarch as needed to prevent sticking.
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Slide the parchment with the dough onto a baking sheet and refrigerate for about 30 minutes until firm.
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Remove the top parchment layer, then cut 12 four-inch circles from the dough using a cookie cutter, saving scraps.
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Place each dough circle on an individual piece of plastic wrap.
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Working quickly with one ice cream ball at a time, wrap the dough around the ice cream, pinch to seal seams, and use reserved dough to patch any tears.
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Wrap each mochi ball tightly in its plastic, twist to secure, and immediately return to the freezer until solid before serving.