- 1 cup (160g) sweet glutinous rice flour (mochiko)
- ¼ cup (60g) granulated sugar
- 1 cup (236ml water
- Cornstarch for dusting
- Ice cream(s) of your choice - 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.
4 Ingredient Homemade 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!
Prep:
20 minutes
Cook:
0 minutes
Serves:
12
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Ingredients
Directions
- In a bowl, mix sugar, water and rice flour together. Make sure mixture is fully emulsified, clean sides of bowl with a spatula.
- Cover bowl with plastic wrap and microwave for 1 min
- Stir with whisk to get rid of clumps, then put in the microwave again for 1 more minute.
- Take out of the 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 it in the microwave one more time, 30 seconds.
- On a dusted flour board, pour mochi. Roll even until ½” thick. Dust with cornstarch repeatedly. Place in fridge for 20 mins until cold and set
- Dust again with cornstarch, then use a circular cutter to cut out as many circles as possible. For a 2” ice cream scoop (pre scooped ice cream), a 3.5, 3.25 in circular cutter works perfectly.
- Work quickly. Wrap with plastic wrap moderately tightly so that ice cream doesn't melt. Store in muffin tins to retain shape one at a time to maintain the temperature of ice cream.
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