Mochi Ice Cream
Mochi ice cream is a unique dessert that combines the chewy goodness of mochi with creamy ice cream, offering a delightful blend of textures and flavors.
Ingredients
For the Mochi Dough
- 1 cup glutinous rice flour Preferably shiratamako or mochiko.
- 1/4 cup sugar To sweeten the mochi.
- 2 tablespoons powdered sugar For dusting.
- 1 cup water To mix with flour.
- Food coloring Optional for coloring the mochi.
- Cornstarch or potato starch For dusting and rolling.
For Filling
- 8 scoops ice cream Your favorite kind.
Instructions
Preparation
- Freeze the ice cream balls by scooping your favorite ice cream onto a lined sheet pan. Space them out properly and freeze for about one hour.
- In a microwave-safe bowl, combine glutinous rice flour, sugar, and powdered sugar. Gradually add water, stirring until smooth.
- Cover the bowl with plastic wrap and microwave for 1 minute. Remove, fold the mixture, cover again, and microwave for another minute. Fold once more and microwave for an extra 30 seconds until glossy and slightly translucent.
- Dust a flat surface with cornstarch, transfer the hot mochi dough, and roll into a rectangle about 1/4 inch thick. Refrigerate for 30 minutes.
Assembly
- Use a cookie cutter to cut circles from the mochi. Place one ice cream scoop in the center, pinch the edges together to seal, and wrap in plastic wrap.
- Freeze the wrapped mochi for at least one hour to ensure they hold their shape.
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Notes
Consider variations with different ice cream flavors or mochi dough colors. Serve over a chilled plate for optimal texture.