Mochi Ice Cream

Making Mochi Ice Cream from scratch can be super duper easy. That is..if you use this guide. The mochi itself only takes about 30 minutes to make and 4 ingredients. After that you just need an ice cream you like and you're good to go!

ITEMS USED:

Glutinous Rice Flour

Cookie Scoop

Circular Cookie Cutter

Pyrex Measuring Cup

OXO Good Grips Cookie Scoop

Mochiko Sweet Rice Flour

Ateco Stainless Steel Cookie Cutter Set


INGREDIENTS:

Prescoop ice cream into a lined egg carton with plastic wrap. Each egg slot should be dedicated to 1 scoop of ice cream. Chill for 2 hours – 2 days maximum.

  • 1 cup (160g) sweet glutinous rice flour (mochiko)

  • 1/4 cup (60g) granulated sugar

  • 1 cup (236ml water

  • Corn starch for dusting

  • Ice cream(s) of your choice

INSTRUCTIONS:

  1. In a bowl, mix sugar, water and rice flour together. Make sure mixture is fully emulsified, clean sides of bowl with a spatula.

  2. Cover bowl with plastic wrap and microwave for 1 min

  3. Stir with whisk to get rid of clumps, then put in microwave again for 1 more minute.

  4. Take out of microwave then wet your spatula as you continue to mix. Do not use whisk from this point on as the mixture has become too sticky. Then put in microwave one more time, 30 seconds.

  5. On a dusted flour board, pour mochi. Roll even until ½ in thick. Dust with cornstarch repeatedly. Place in fridge for 20 mins until cold and set

  6. Dust again with cornstarch, then use a circular cutter to cut out as many circles as possible. For a 2 inch ice cream scoop (prescooped ice cream), a 3.5, 3.25 in circular cutter works perfectly. Work quickly. Wrap with plastic wrap moderately tightly so that ice cream does not melt. Store in muffin tins to retain shape one at a time to maintain temperature of ice cream.