Mochi Ice Cream is a magical combination of finely layered mochi dough and ice cream filling. It's smooth, soft, and has a chewy exterior shell. It's no surprise that this famous Japanese dessert is gaining attention around the world.
Making mochi ice cream at home is a lot simpler than you would imagine!
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Using parchment paper, line a small tray.
Scoop out twelve ice cream balls with a small ice cream scoop or spoon and put them on the prepared tray.
Place the tray for 1 hour in the freezer.
In a microwave-safe dish, mix Shiratamako, sugar, and water and stir properly.
Loosely wrap the bowl with some plastic wrap. Heat the bowl in the microwave for 1 minute on high (1000 watts). Remove it from the microwave and stir with a wet rubber spatula to remove any lumps.
Re-cover with plastic wrap and heat for another minute.
To finish cooking, stir once more, cover, and cook for another 30 seconds. Mochi should change color from white to translucent.
Using parchment paper, cover the work surface and generously dust it with potato starch. Transfer the cooked mochi to a prepared work surface.
Dust more potato starch over the mochi in order to prevent the mochi from sticking to your fingers and the rolling pin. Press the mochi down to spread the mochi and roll the mochi no less than 1/4 inch thick. Keep dusting the top and bottom of the dough.
Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set.
As the dough set, cut circles of dough with a 3 3/4 inch cutter.
Brush off the extra cornstarch from both sides of each circle of dough.
On top of the mochi sheet, place one ice cream scoop. To close the mochi sheet, lift it to the top and pinch all of the corners together.
Wrap the mochi ice cream balls in cling wrap and transfer to the fridge, seam side down, to set.
Rep for the leftover dough circles and ice cream balls. Allow mochi to fully freeze in the freezer for at least 2 hours.
Allow the mochi sheets to soften for a few minutes at room temperature before enjoying the Japanese mochi ice cream.
Store in the freezer for up to a week in an airtight container.
Ingredients
Directions
Using parchment paper, line a small tray.
Scoop out twelve ice cream balls with a small ice cream scoop or spoon and put them on the prepared tray.
Place the tray for 1 hour in the freezer.
In a microwave-safe dish, mix Shiratamako, sugar, and water and stir properly.
Loosely wrap the bowl with some plastic wrap. Heat the bowl in the microwave for 1 minute on high (1000 watts). Remove it from the microwave and stir with a wet rubber spatula to remove any lumps.
Re-cover with plastic wrap and heat for another minute.
To finish cooking, stir once more, cover, and cook for another 30 seconds. Mochi should change color from white to translucent.
Using parchment paper, cover the work surface and generously dust it with potato starch. Transfer the cooked mochi to a prepared work surface.
Dust more potato starch over the mochi in order to prevent the mochi from sticking to your fingers and the rolling pin. Press the mochi down to spread the mochi and roll the mochi no less than 1/4 inch thick. Keep dusting the top and bottom of the dough.
Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set.
As the dough set, cut circles of dough with a 3 3/4 inch cutter.
Brush off the extra cornstarch from both sides of each circle of dough.
On top of the mochi sheet, place one ice cream scoop. To close the mochi sheet, lift it to the top and pinch all of the corners together.
Wrap the mochi ice cream balls in cling wrap and transfer to the fridge, seam side down, to set.
Rep for the leftover dough circles and ice cream balls. Allow mochi to fully freeze in the freezer for at least 2 hours.
Allow the mochi sheets to soften for a few minutes at room temperature before enjoying the Japanese mochi ice cream.
Store in the freezer for up to a week in an airtight container.