The Easiest Japanese Mochi Ice Cream Recipe

sweet rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Almond flour is gluten-free and adds a nutty flavor.

ice cream

🥗Healthier: frozen yogurt

💰Cheaper: sorbet

Frozen yogurt reduces calories while maintaining creaminess.

Scoop around 12 tablespoons of ice cream using a scooper and place them in the freezer to harden.

In a mixing bowl, combine sweet rice flour and granulated sugar and whisk together.

Gradually add water while whisking until the mixture is smooth.

Cover the bowl with cling wrap and microwave for 1 minute.

After 1 minute, take it out and stir with a whisk until smooth.

Cover again and microwave for another minute.

Remove from microwave and stir with a spatula until smooth.

Microwave for an additional 30 seconds until the dough is sticky and well combined.

Add food coloring to the dough and mix until combined (optional).

Prepare a large piece of parchment paper and generously dust it with cornstarch.

Transfer the sticky dough onto the parchment paper, using a water-dipped spatula to help.

Dust the rolling pin with cornstarch and roll the dough out to about 1/4 inch thick, aiming for a rectangular shape of approximately 12 inches by 16 inches.

Place the rolled dough onto a baking tray and chill in the fridge for about 30 minutes.

Once chilled, use a round cutter (about 3.5 inches in diameter) to cut out circles from the dough.

Remove the ice cream from the freezer and brush off excess cornstarch from the dough circles.

Place a ball of ice cream on a dough circle with the flat side facing up and the rounded side facing down.

Fold the mochi dough over the ice cream like an envelope and pinch to seal.

Wrap each mochi in cling wrap to maintain its shape and place them in the freezer.

Repeat the process until all ice cream is wrapped in mochi.

Freeze the wrapped mochi for 4 to 5 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens