Mochi Ice Cream Recipe (Japanese Ice cream Mochi)
Ice cream mochi is a classic Japanese dessert made from glutinous rice, sugar, oil, cornstarch, milk and ice cream. The cold, creamy ice cream is wrapped with a soft, chewy mochi dough making it a fun and delicious dessert. While the traditional mochi is made by pounding the dough with a heavy wooden stick, this homemade version is so easy to make and tastes exactly like the store bought ones.
Equipment
Heat safe bowl
Steamer
Blender
Silipat
Rolling Pin
Ingredients
- 1 cup Sticky Rice (Glutinous rice)
- ½ cup Milk
- 2 to 3 tablespoon Sugar
- 1 teaspoon Vegetable Oil or Refined Oil
- 500 ml Ice cream (any flavours)
- ¼ cup Cornstarch
Instructions
- Wash and Soak the sticky rice overnight. Strain the rice in a colander and take them in a blender, add milk, oil and sugar. Blend into a smooth batter.
- Pour this batter into an oil greased bowl. Place this bowl in a steamer basket and steam for 40 minutes to an hour.
- Once cooked, it will look like a soft, glossy and jiggly pudding-like texture.
- Sprinkle some cornstarch on the countertop or a baking sheet and place the cooked mochi dough on it. Dust both sides with cornstarch. Roll it out into a thin sheet and cut into small squares.
- Place one piece of rolled dough into a small bowl or a ramekin, add a scoop of ice cream in the centre. Apply some water or cornstarch mixed with water on the edges, then bring the edges together and seal well.
- Freeze until it is set and your ice cream mochi is ready to serve.
Notes
- Line a baking tray with parchment paper, scoop the ice cream and place them on it. Freeze for an hour before assembling.
- Use glutinous rice as it is the main key ingredient to achieve the chewy texture. Don’t substitute it with regular rice flour.
- If it is too sticky, dust some cornstarch.
- Once the dough is stuffed with ice cream, seal them properly and cut off the excess dough.
- While serving, dust the mochi with cocoa powder or powdered sugar for extra flavour.
- You can make this mochi even more fun and colorful by adding food coloring like pink, blue or yellow to the dough.
Storage & Serving
Once the mochi is sealed with ice cream, freeze them immediately. Store them in an airtight container or wrap them individually using cling wrap to prevent drying. This ice cream can be stored in the freezer for up to a month. Thaw them at least 5 to 10 minutes before serving. So that mochi stays soft outside while keeping the ice cream cold inside.Nutrition
Nutrition Facts
Mochi Ice Cream Recipe (Japanese Ice cream Mochi)
Serving Size
1 servings
Amount per Serving
Calories
159
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Trans Fat
0.003
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
14
mg
5
%
Sodium
29
mg
1
%
Potassium
88
mg
3
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
3
g
6
%
Vitamin A
137
IU
3
%
Vitamin C
0.2
mg
0
%
Calcium
53
mg
5
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.