Homemade mochi ice cream

Based on 6 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Pieces:-6+
50 g glutinous rice flour
200 g ice cream
100 ml water
100 g sugar
50 g tapioca starch
assorted food coloring
Metric
Imperial

Utensils

  • ice cream scoop
  • muffin liner
  • baking sheet
  • bowl
  • whisk
  • plastic wrap
  • microwave
  • rubber spatula
  • rolling pin
  • cookie cutter

How-To Videos

Nutrition per serving

Cal
191
Protein
2 g
Fat
4 g
Carb
38 g
  • Step 1/4

    Scoop the desired ice cream flavor into balls and place in silicone muffin molds. Transfer to freezer and let chill while preparing the mochi dough.
    • 200 g ice cream
    • ice cream scoop
    • muffin liner
    • baking sheet

    Scoop the desired ice cream flavor into balls and place in silicone muffin molds. Transfer to freezer and let chill while preparing the mochi dough.

  • Step 2/4

    Mix sticky rice flour, water, and sugar in a bowl while whisking until you get a smooth, lump-free paste. At this point, you can also add a few drops of food coloring, if desired. Cover with plastic wrap and microwave the mixture for approx. 4 min. at 600W. Remove and stir gently with a rubber spatula. Then microwave again for approx. 2 min. Stir the mixture carefully (attention, it's very HOT!)
    • 50 g glutinous rice flour
    • 100 g sugar
    • assorted food coloring
    • bowl
    • whisk
    • plastic wrap
    • microwave
    • rubber spatula

    Mix sticky rice flour, water, and sugar in a bowl while whisking until you get a smooth, lump-free paste. At this point, you can also add a few drops of food coloring, if desired. Cover with plastic wrap and microwave the mixture for approx. 4 min. at 600W. Remove and stir gently with a rubber spatula. Then microwave again for approx. 2 min. Stir the mixture carefully (attention, it's very HOT!)

  • Step 3/4

    Generously spread the tapioca starch on a clean work surface and place the mochi dough on it, also dusting generously with tapioca starch. Thinly roll it out with a rolling pin and then cut out 6 circles using a cookie cutter ring (approx. 10 cm/ 4 in. in diameter).
    • 50 g tapioca starch
    • rolling pin
    • cookie cutter

    Generously spread the tapioca starch on a clean work surface and place the mochi dough on it, also dusting generously with tapioca starch. Thinly roll it out with a rolling pin and then cut out 6 circles using a cookie cutter ring (approx. 10 cm/ 4 in. in diameter).

  • Step 4/4

    Fill each circle with a scoop of ice cream, fold over and twist together at the end to seal firmly. Transfer to freezer and let chill for approx. 1.5 – 2 hrs., or until firm. Once ready to serve, take out or the freezer and serve immediately. Enjoy!

    Fill each circle with a scoop of ice cream, fold over and twist together at the end to seal firmly. Transfer to freezer and let chill for approx. 1.5 – 2 hrs., or until firm. Once ready to serve, take out or the freezer and serve immediately. Enjoy!

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