Mochi ice cream is a delicious dessert ball made with a soft dough from rice flour and a cold ice cream filling. It was invented by Japanese-American businesswoman and activist Frances Hashimoto.
How to Make Mochi Ice Cream – Recipe
- 100 g Shiratamako or Mochiko (glutinous rice flour/sweet rice flour)
- 180 ml water
- 55 g granulated white sugar
- 1/3 cup corn starchice cream of your choice
Combine Shiratamako and sugar in a medium bowl and whisk all together.
Add water and mix well until combined. Then cover the bowl with some plastic wrap, put the bowl in the microwave and cook for 1 minute. Then you gather the dough and cook it about 30 more seconds until the dough is no longer white but slightly translucent.
Cover the work surface with parchment paper and dust it generously with corn starch. Then transfer the cooked mochi on top.
Roll the dough out very thinly, then cut circles.
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’re ready to form mochi ice cream balls.
Put the mochi ice cream balls back into the freezer for a few hours.
When you’re ready to serve, keep them outside for a little bit and the mochi will become soft and chewy again.