3 Ingredient Mochi Ice Cream
3 Ingredient Mochi Ice Cream
Ingredients
- 1 1/2 cups ice cream, strawberries and cream flavor recommended, divided
- 1/2 cup glutinous rice flour
- 1/4 cup cornstarch, for dusting
Instructions
- 1
Scoop 4 generous portions of ice cream (about 1 cup total) into individual cupcake liners. Place the liners in a muffin tin and transfer to the freezer to firm up for at least 2 hours, or until solid.
⏱️ 5 min
- 2
In a microwave-safe bowl, add the remaining 1/2 cup of ice cream. Microwave on high for 30-60 seconds, or until completely melted and warm.
⏱️ 1 min
- 3
Add the glutinous rice flour to the melted ice cream. Whisk vigorously until the mixture is well combined and forms a thick, sticky paste. Ensure there are no lumps.
⏱️ 3 min
- 4
Cover the bowl with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Carefully remove the bowl, stir the mixture with a spatula, then re-cover and microwave for another 1 minute, or until the dough is translucent and very sticky.
⏱️ 2 min - 5
Lightly oil your hands with a neutral oil (like vegetable or canola oil) to prevent sticking. Carefully remove the warm mochi dough from the bowl and knead it gently for 1-2 minutes until it becomes smooth and stretchy. Be careful, as it will be hot.
⏱️ 2 min
- 6
Generously dust a clean work surface with cornstarch. Divide the kneaded mochi dough into 4 equal portions. Place one portion on the cornstarch-dusted surface.
⏱️ 2 min
- 7
Using a rolling pin, roll out the mochi dough until it is thin (about 1/8 inch thick) and large enough to enclose an ice cream scoop. It should be roughly a 4-5 inch circle. Repeat for the remaining three portions, re-dusting the surface with cornstarch as needed.
⏱️ 5 min
- 8
Retrieve the frozen ice cream scoops from the freezer. Place one frozen ice cream scoop in the center of a rolled-out mochi piece. Carefully gather the edges of the mochi dough around the ice cream, pinching them together tightly at the top to completely enclose the ice cream and form a spherical shape.
⏱️ 5 min
- 9
Repeat the assembly process for the remaining mochi pieces and ice cream scoops. Serve immediately or place back in the freezer for 15-30 minutes to firm up slightly before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
3 Ingredient Mochi Ice Cream
- 1 1/2 cups ice cream, strawberries and cream flavor recommended, divided
- 1/2 cup glutinous rice flour
- 1/4 cup cornstarch, for dusting
Instructions
- 1
Scoop 4 generous portions of ice cream (about 1 cup total) into individual cupcake liners. Place the liners in a muffin tin and transfer to the freezer to firm up for at least 2 hours, or until solid.
⏱️ 5 min - 2
In a microwave-safe bowl, add the remaining 1/2 cup of ice cream. Microwave on high for 30-60 seconds, or until completely melted and warm.
⏱️ 1 min - 3
Add the glutinous rice flour to the melted ice cream. Whisk vigorously until the mixture is well combined and forms a thick, sticky paste. Ensure there are no lumps.
⏱️ 3 min - 4
Cover the bowl with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Carefully remove the bowl, stir the mixture with a spatula, then re-cover and microwave for another 1 minute, or until the dough is translucent and very sticky.
⏱️ 2 min - 5
Lightly oil your hands with a neutral oil (like vegetable or canola oil) to prevent sticking. Carefully remove the warm mochi dough from the bowl and knead it gently for 1-2 minutes until it becomes smooth and stretchy. Be careful, as it will be hot.
⏱️ 2 min - 6
Generously dust a clean work surface with cornstarch. Divide the kneaded mochi dough into 4 equal portions. Place one portion on the cornstarch-dusted surface.
⏱️ 2 min - 7
Using a rolling pin, roll out the mochi dough until it is thin (about 1/8 inch thick) and large enough to enclose an ice cream scoop. It should be roughly a 4-5 inch circle. Repeat for the remaining three portions, re-dusting the surface with cornstarch as needed.
⏱️ 5 min - 8
Retrieve the frozen ice cream scoops from the freezer. Place one frozen ice cream scoop in the center of a rolled-out mochi piece. Carefully gather the edges of the mochi dough around the ice cream, pinching them together tightly at the top to completely enclose the ice cream and form a spherical shape.
⏱️ 5 min - 9
Repeat the assembly process for the remaining mochi pieces and ice cream scoops. Serve immediately or place back in the freezer for 15-30 minutes to firm up slightly before serving.
⏱️ 5 min