Mochi Ice Cream Recipe
Delightful homemade mochi ice cream with a chewy mochi dough wrapped around creamy ice cream, perfect for a fun kitchen project.
Ingredients
- 50 grams Sweet Rice Flour (Mochiko)
- 100 ml Water
- 50 grams Granulated Sugar
- Food Coloring Optional
- 4 scoops Ice Cream
Instructions
- Make ice cream balls by scooping ice cream into a mold and placing them in the freezer to firm up.
- In a bowl, weigh and mix water, mochiko flour, and granulated sugar until the mixture is smooth.
- Cook the mixture in a frying pan over medium-low heat, stirring constantly for about 2 minutes, then let it cool.
- On a cornstarch-dusted surface, roll out the mochi dough to a ¼ inch thickness and cut it into circles.
- Place each ice cream ball onto a mochi circle, then carefully pull up the edges of the dough to seal around the ice cream.
- Freeze the sealed mochi balls until firm. You can store them wrapped in plastic in the freezer for up to 3 months.
Notes
- Use a cookie cutter for even sizes, work quickly to prevent melting, dust surfaces with cornstarch to prevent stickiness, and customize flavors to your liking.
Nutrition
Calories: 200kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 20mgSugar: 15g
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