Mochi Ice Cream Recipe: This Mochi Ice Cream is perfect for hot summer afternoons

This Mochi Ice Cream is perfect for hot summer afternoons. Don’t let its beauty intimidate you, as this easy mochi ice cream recipe will help you whip up the dessert effortlessly.

Indulge into this sweet delight respite of this ice cream that comes together in an hour! Children just love biting into their favourite ice cream inside a sweet and delicate shell.

You can also make mochi ice cream as a fun cooking project with them! This Japanese dessert looks so beautiful that it is great for serving to your guests after a get-together dinner.

Be prepared to share your recipe with anyone who tastes this luscious magic, because you will surely be asked! While making this candied mochi ice cream may look complicated, it uses very few ingredients and requires following some simple steps.

It might take a little while to make, but we promise that the deliciousness will be well worth the effort.

Shaping the mochi ice cream correctly takes some practice, but you will get used to it while making your first batch.

It is important to keep all your ingredients ready and measured before making this mochi ice cream recipe.

Grab your cooking hat, some glutinous rice flour, sugar and your favourite flavour of ice cream and start the delightful journey of making mochi ice cream!

INGREDIENTS OF MOCHI ICE CREAM

5 Servings

1 scoop chocolate ice cream

3/4 cup ground glutinous rice

1/2 cup corn starch

1/4 cup sugar

3/4 cup water

HOW TO MAKE MOCHI ICE CREAM

Step 1 / 8 Scoop Out And Freeze Your Ice Cream

Use an ice cream or cookie scoop to scoop out the chocolate ice cream into silicone or aluminium cupcake liners. If you don’t have that, you can also line an egg carton with plastic wrap and scoop out your ice cream in that. Freeze the ice cream balls in the refrigerator until they become completely solid.

Step 2 / 8 Prepare The Batter For Mochi Shell

Combine glutinous or sweet rice flour with sugar in a medium-sized mixing bowl. And water and whisk continuously to form a smooth batter. Ensure that there are no lumps present.

Step 3 / 8 Cook The Mochi Batter

You can cook the mochi in the microwave or in a steamer. If you are using a microwave, cover the bowl loosely with a plastic wrap and microwave for one minute on high. Take it out, stir the batter and reheat for 30 seconds. If you are using a steamer, don’t forget to cover the lid with a cloth or towel so that the condensed water droplets don’t mix with the batter. The better will be cooked when the colour changes and it becomes translucent.

Step 4 / 8 Mix With Cornflour To Make A Dough

Cover the work surface in parchment paper and spread cornstarch or potato starch generously over the surface. Take out the cooked mochi batter over it and add more starch as required to make a soft and smooth dough.

Step 5 / 8 Roll Into A Thin Layer And Refrigerate

After the dough cools down to room temperature, roll into a thin layer with a rolling pin. It is easier to roll if your hands and the rolling pin is dusted with potato or corn starch. Make sure that you roll it into an even and thin layer as this will make the soft covers of the ice cream. Transfer the rolled mochi to a baking sheet and refrigerate for at least 15 minutes.

Step 6 / 8 Cut Out And Prepare The Mochi Wrappers

Use a cookie cutter to cut out 6 to 7 mochi wrappers. You can make the remaining dough into a ball and roll it again to cut out more wrappers. Dust off the surface of the wrappers with more cornstarch until they are not sticky. Cover a plate with plastic wrap and place a mochi wrapper. Then cover that with plastic wrap before putting the second mochi wrapper and so on. This is to ensure that the wrappers don’t touch each other as they might stick.

Step 7 / 8 Start Forming Mochi Ice Cream Balls

Cover your work surface with a sheet of plastic wrap and put a mochi wrapper over it. Take out one ice cream ball from the freezer and put on top of the wrapper. Pinch from all corners to wrap the ice cream ball neatly inside the wrapper. Be sure to wrap your ice cream balls one at a time as if you take out all the ice cream from the fridge, they might melt on the wrapper and make a mess.

Step 8 / 8 Cover And Refrigerate

As soon as you are done making a mochi ice cream ball, cover it tightly with the same plastic wrap and put it back in the freezer. Remember that the ice cream needs to remain frozen at all times. So take them out only 2-3 minutes before serving so that they can soften up a bit.