Mochi Ice Cream

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Grab this ice cream, literally! This Japanese dessert is a ball of ice cream wrapped in a rice four dough. Think of it as an ice cream dumpling! The making of these is simple enough, they just take a little planning ahead & the art of wrapping dough around ice cream. Guaranteed to impress & satisfy!

Prep Time: 60 min

Cook time: 15 min

Yield: ~24

Ingredients

• ~24 single scoops of ice cream

• 1 1/2 cups glutinous rice flour

• 1 1/2 cups water

• 1/2 cup granulated sugar

Directions

4 Hours in Advance

1. Begin by portioning out your ice cream. Place individual scoops of ice cream on a parchment lined baking sheet and place in the freezer. Make sure the ice cream has frozen hard enough to handle before beginning to make the dough.

Mochi Dough

1. Use a glass or metal bowl that will fit inside a stovetop steamer. Mix together the glutinous rice flour, water and sugar.

2. Bring the water in the stovetop steamer to boil. Place your bowl into the steamer. Wrap the lid of the pot with a tea towel to prevent the condensation from dripping into your bowl as it steams.

3. Steam the mixture for 15min. Halfway through, stir the ingredients in the bowl using a rubber spatula.

4. Remove the bowl when the steaming time is up. Set it on your counter to cool slightly so you can handle it more easily.

5. Place two cookie sheet sized pieces of parchment paper on your counter top and sprinkle generously with corn start. Divide the dough between the two papers and sprinkle more corn start on top.

6. Use a rolling pin to roll out the sheets to a thickness of 3mm using as much cornstarch as needed to prevent it from sticking. Transfer to a baking sheet and refrigerate for 15 min. to let the dough set.

7. Remove and cut out 3.5-inch circles from the dough. Once you've got as many as possible you can ball and roll out the dough again to make more.

8. Stack circles and keep covered as you wrap each ball of ice cream.

Assembling the Mochi

1. Brush off the excess corn starch before grabbing a ball of ice cream out of the freezer and placing in the centre of the mochi dough circle.

2. Fold the dough around the ice cream. I wet the mochi where the dough meets and held it there until it bonded together.

3. Place the mochi wrapped ice cream in a silicone muffin cup and make sure the bottom is sealed around the ice cream.

4. Place the mochi wrapped ice cream in the freezer.

5. Repeat with the rest of the mochi dough and ice cream balls.

6. Remove the mochi from the freezer 10 min before serving.

Zhuzh it up!

• Grab a variety of fruit flavoured, brightly coloured ice creams to fill the mochi with. I recommend a mango, matcha or cherry!

• Make this dairy free by using a sorbet or vegan ice cream.

This amazing recipe was adapted from How to Make Mochi Ice Cream on Just one Cookbook Website