Mochi Ice Cream Recipe
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Ingredients
- 1 pint green tea ice cream
- 3/4 cup sweet glutinous rice flour
- 1/4 cup granulated sugar
- 2 teaspoons matcha powder
- 3/4 cup water
- Cornstarch, or additional rice flour, for dusting
Instructions
- 1
Gather the ingredients.
- 2
Line each well of a mini muffin tin individually with plastic wrap. Using a small cookie scoop (about 1 tablespoon), divide the green tea ice cream among the 12 wells. Freeze until the ice cream is very solid, 4 hours, preferably overnight. Alternatively, if you don't have a mini muffin tin, you can use an empty egg carton.
- 3
In a microwave-safe bowl, combine the rice flour, sugar, and matcha powder. Add the water and whisk to combine.
- 4
Cover the bowl with plastic and microwave for 1 minute. Stir, cover, and microwave for 1 minute more. Stir again, cover, and microwave until the mochi dough is thick and sticky, 30 seconds to 1 1/2 minutes. Note that the dough might be a bit lumpy at first. This is normal.
- 5
Generously dust a large piece of parchment paper with cornstarch (the dough will be very sticky). Form the dough into a flat disk and place in the center of the parchment.
- 6
Dust the top of the dough generously with cornstarch. Top with another piece of parchment. Roll the dough to about 1/4 inch thickness. Loosen the parchment from both sides of the dough occasionally to apply additional cornstarch as needed to prevent sticking.
- 7
Slide the dough on the parchment paper to a large baking sheet and refrigerate until cool and firm, about 30 minutes.
- 8
Remove and discard the top layer of parchment. Using a round cookie cutter about 4-inches in diameter, cut the dough into 12 circles. Save the scraps for patching the wrapped mochi, if necessary.
- 9
Place each dough circle on an individual piece of plastic.
- 10
Working with 1 ice cream ball at a time (leave the rest in the freezer until ready to use), quickly wrap the dough around the ice cream and pinch to seal. Use a damp finger to help seal the seams, if needed. Patch any tears with the remaining dough.
- 11
Use the plastic to wrap around the mochi ball, twisting tightly at the top to better hold its shape. As each ball is wrapped, immediately return to the freezer until solid. When ready to serve, remove the mochi from the plastic and enjoy.
