Mochi ice cream is not only popular in Japan and Asia. Because of its heavenly taste, it is becoming increasingly famous across North America, Europe and even Africa. This small and round Japanese dessert is made of pounded sticky rice cake on the outside and ice cream on the inside. The delicious filling may be of any flavor; but the chocolate, strawberry, vanilla, green tea (matcha), and red bean variants are the most popular.
Ice cream, being luscious, is given. But imagine eating something soft and powdery that will melt in your mouth first before tasting the cold and sweet treat? Oh, if thinking about mochi ice cream is already mouth-watering, then how much more is actually tasting it?
I know you’re too eager to start cooking, so here are the ingredients:
- ¾ cup shiratamako (100 g) or mochiko/sweet rice flour (115 g)
- ¾ cup (180 ml) water
- ¼ cup sugar
- ½ cup (100 g) potato starch/corn starch
- ice cream (any flavor of your choice)
What you will need:
- 12 aluminum/silicone cupcake liners
- cookie dough scoop (smaller than an ice cream scoop)
- 5 inch (9 cm) cookie cutter or a round bowl
- rolling pin
10 Easy Steps to Make Mochi Ice Cream:
- Scoop out ice cream into aluminum/silicone cupcake liners. The ice cream will melt quickly so freeze them immediately for several hours or until the ice cream balls are completely frozen.
- Once the ice cream balls are frozen solid and ready, start making the mochi. Mix shiratamako and sugar in a medium bowl and whisk all together.
- Add water and mix well.
- If you are using a microwave to cook mochi, then cover the bowl with a plastic wrap. Put the bowl in the microwave and heat it on high heat (1200w) for about a minute. Take out the bowl and stir contents using a wet rubber spatula. Cover and cook for another 1 minute. Stir again, cover, and cook for 30 seconds to finish cooking. You will know that the mochi is done when its color becomes translucent. If you are using a steamer, cover the steamer lid with a towel. Put the bowl into a steamer basket, cover, and cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking.
- Cover the work surface with parchment paper and dust generously with potato starch. Place the cooked mochi on top.
- To prevent from sticking, sprinkle more potato starch on top of the mochi. Using a rolling pin, spread the mochi into thin layers.
- Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set.
- Cut out 7 to 8 circles of mochi using a cookie cutter.
- Dust off the excess potato starch with a pastry brush. Place a plastic wrap on a plate and then mochi wrapper on top, then lay another layer of plastic wrapper down. Repeat for all wrappers.
- Now you are ready to form mochi ice cream balls. On the work surface, place one sheet of plastic wrap with a mochi layer on top. Take out one ice cream ball from the freezer and put it on top of the mochi wrapper. Pinch the four corners of the mochi layer together to wrap the ice cream ball. Refrigerate.