Dessert - Mochi Ice Cream recipes

Author: Michael White  

Rich creamy ice cream wrapped in sweet rice dough, mochi ice cream is the cool treat of the summer! Homemade Mochi Ice Cream is a sweet and chewy Japanese rice cake filled with your choice of ice cream in a soft, slightly chewy, sweet rice dough.

Mochi Ice Cream

Mochi Ice Cream
Mochi ice cream is the perfect balance of soft, chewy and sweet. Now you can fully customize this delicious treat at home!
Provided by: Jasmine and Tea
Yields: 4 servings
Number of ingredients: 8
  • ice cream of your choice
  • ½ cup milk (118ml)
  • ⅓ cup sugar (68g)
  • ½ tsp vanilla extract
  • 2 tsp neutral flavor oil
  • food coloring (optional)
  • ½ cup Mochiko, or glutinous rice flour (85g)
  • potato starch
How to cook:
  1. Scoop 4 ice cream balls into cupcake liners with an ice cream scooper and use a butter knife to get a flat surface. Place the muffin tins in the freezer for at least 2 hours to harden.
  2. When the ice cream is ready, prepare the mochi dough. Gently heat the milk and sugar together until the sugar is dissolved. Turn off the heat and add the vanilla extract, coconut oil and food coloring.
  3. With the heat still off, gradually mix in the Mochiko flour until smooth. Turn the heat back on to medium and continue to stir for about 3-5 minutes. It’s ready when the dough is smooth, thick and elastic.
  4. p id=”instruction-step-4″>4. Sprinkle starch on parchment paper or a cutting board and place the dough on top. Flatten the dough into a square and make sure to use enough starch to prevent stickiness. Cover with plastic wrap and place in the fridge to cool for 20 minutes.
  5. p id=”instruction-step-5″>5. Now we’re ready to shape the mochi balls! Cut the dough into 4 pieces and add the ice cream in the middle, making sure to only take out one ice cream ball at a time.
  6. id=”instruction-step-6″>6. Pinch the edges together to close the mochi ball and let it set in the freezer for 20 minutes. You can also store these in the freezer for a longer period of time – just let it come to room temperature for 10 minutes or so to soften. Enjoy!
Notes: How To Make Strawberry Mochi Ice Cream, Add 90g strawberries, 90g milk, and 40g sugar into a blender. Blend until smooth. Pour this Duration: 4:06

Strawberry Ice Cream Mochi

Here's a tutorial to make ice cream mochi at home ^^Follow all of my steps and I assure you
Duration: 7:19

Strawberry Mochi Ice Cream Basic Recipe/ Truskawkowe Lody Mochi

Hi guys!Today i have for You yummy Strawberry Mochi Ice Cream! :) This dessert is so it
Duration: 5:41

Strawberry Ice Cream Mochi Tutorial

Ingredients- ice cream- 1/2 cup milk- 1/3 cup sugar- 1/2 tsp vanilla extract- 2 tsp coconut oil- food
Duration: 0:48

Mochi Ice Cream

Mochi Ice Cream
Rich creamy ice cream wrapped in sweet rice dough, mochi ice cream is the cool treat of the summer! Let's learn how to make this popular Japanese dessert at home too. It's easier to make than you think.
Provided by: Namiko Chen
Total time: 183 minutes
Cook time: 3 minutes
Prep time: 60 minutes
Yields: 12 servings
Cuisine: Japanese
Number of ingredients: 6
  • ¾ cup shiratamako (glutinous rice flour/sweet rice flour)
  • ¾ cup water
  • ¼ cup sugar ((do not omit sugar as the moisture in the sugar helps mochi stay softer))
  • ½ cup potato starch or cornstarch
  • ice cream of your choice
  • ¾ cup mochiko
  • Calories: 133 kcal
  • Carbohydrate: 23 g
  • Protein: 2 g
  • Fat: 4 g
  • Saturated Fat: 2 g
  • Cholesterol: 15 mg
  • Sodium: 28 mg
  • Fiber: 1 g
  • Sugar: 11 g
  • Unsaturated Fat: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Gather all the ingredients. Equipment you will need: 12 aluminum/silicone cupcake liners, a medium cookie scoop (smaller than an ice cream scooper), a rolling pin, and a 3.5 inch (9 cm) cookie cutter or a round bowl/glass cup.
  2. Using the cookie scoop, scoop out ice cream into aluminum/silicone cupcake liners. The ice cream will melt quickly so I recommend freezing them immediately for a few hours or until ice cream balls are completely frozen solid.
  3. Once the ice cream balls are frozen solid and ready, you can start making mochi. Combine shiratamako and sugar in a medium bowl and whisk all together.
  4. Add water and mix well until combined.
  5. Microwave Method: If you’re using a microwave to cook mochi, cover the bowl with some plastic wrap (do not cover too tight). Put the bowl in the microwave and heat it on high heat (1000w) for 1 minute. Take it out and stir with a wet rubber spatula. Cover again and cook for 1 minute. Stir again, cover, and cook for 30 seconds to finish cooking. The color of mochi should change from white to almost translucent.
  6. Steaming Method: If you’re using a steamer, cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Halfway cooking, stir with a wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.
  7. Cover the work surface with parchment paper and dust it generously with potato starch. Then transfer the cooked mochi on top.
  8. To prevent from sticking, sprinkle more potato starch on top of the mochi. Once it’s cool down a bit, you can spread the mochi into a thin layer, about ⅛ inch (3 mm), with your hands or with a rolling pin. Make sure to apply potato starch on your hands and the rolling pin. I recommend using a rolling pin because it’s easier to evenly spread out.
  9. Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set.
  10. Take out the mochi from the refrigerator and cut out 7-8 circles with the cookie cutter.
  11. Dust off the excess potato starch with a pastry brush. If you find some sticky part, cover the area with potato starch first then dust off. Place a plastic wrap on a plate and then mochi wrapper on top, then lay another layer of plastic wrapper down. Repeat for all wrappers. With leftover mochi dough, roll into a ball and then flatten into a thin layer again and cut out into more circle wrappers (I could make about 12 mochi wrappers).
  12. Now we’re ready to form mochi ice cream balls. On the work surface, place one sheet of plastic wrap with a mochi layer on top. Working quickly, place a scoop of ice cream into the center of the mochi wrapper. Pinch the four corners of the mochi layer together to wrap the ice cream ball. Repeat with the remaining mochi wrappers and ice cream balls.
  13. When mochi gets sticky, put some potato starch on the sticky area and seal the opening. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan to keep the shape. You will need to work on one mochi ice cream at a time in order to keep the ice cream frozen at all times. Put mochi ice cream back into the freezer for at least 2-3 hours. When you’re ready to serve, keep them outside for a few minutes until outer mochi gets soften a little bit.
  14. To Store
  15. You can keep the mochi ice cream in the freezer for 2-3 weeks. Be careful with freezer burns and make sure to store without air.
Notes: My/Mo Ripe Strawberry Mochi Ice Cream, My/Mochi's Wild Strawberry Mochi Ice Cream combines milky melty strawberry ice cream & pillowy sweet mochi dough. Explore this flavor now!

Mochi Ice Cream

Mochi Ice Cream
Homemade Mochi Ice Cream is a sweet and chewy Japanese rice cake filled with your choice of ice cream in a soft, slightly chewy, sweet rice dough. You won't believe how easy it is to make yourself!
Provided by: Lauren Allen
Total time: 150 minutes
Cook time: 3 minutes
Prep time: 25 minutes
Yields: 12 servings
Cuisine: Japanese
Number of ingredients: 7
  • 1 cup glutinous rice flour
  • ¼ cup sugar
  • 2 Tablespoons powdered sugar
  • 1 cup water
  • food coloring (, optional, to change the color of the dough)
  • Cornstarch (, or potato starch (for dusting and rolling))
  • Ice cream (, your favorite kind)
  • Calories: 70 kcal
  • Carbohydrate: 16 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 1 mg
  • Fiber: 1 g
  • Sugar: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Freeze ice cream balls: Line a sheet pan with parchment paper. Working quickly, use a small ice cream scoop to scoop ice cream balls and place them onto the parchment paper. Be sure to pack the ice cream tightly as you scoop, leaving a flat edge on the ice cream so that it will sit flat on your cookie sheet. Freeze for 1 hour.
  2. Make mochi: Combine flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir well until smooth. Cover the bowl with plastic wrap and microwave mochi dough for 1 minute. Wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture. Cover and microwave again for 1 minute. Fold the dough again and microwave for 30 more seconds. The mochi should look slightly shiny and if it doesn't, microwave for 30 more seconds.
  3. Roll dough: Place a piece of parchment paper on the counter and dust with a layer of cornstarch. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper (keep in mind that it will be very hot, so be careful not to touch it. Place the dirty dishes in the sink and soak them in water.
  4. Dust the top of the dough ball with cornstarch. Use a rolling pin to roll the mochi dough into a large rectangle. If the dough sticks at all while rolling, continue to dust the top with cornstarch to prevent sticking. Roll the dough to a thickness of 1/4''. Place the parchment paper with the rolled out dough onto a sheet pan and refrigerate for 30 minutes.
  5. Use scissors to cut large squares of plastic wrap (one for each ice cream ball). Each mochi will get wrapped in plastic wrap before freezing.
  6. Fill the dough: Remove the dough from the fridge and use a round cookie or biscuit cutter (about 3 inch round) to cut circles in the dough. Your circles need to be big enough to pinch the dough around the ice cream. Pick up one circle of dough and gently brush off the cornstarch from the top (I like to use a dry pastry brush to do this). Working with one scoop of ice cream at a time, keeping the rest in the freezer so they don't melt, place one ice cream scoop in the center of the mochi and gently press the dough around the ice cream. Pinch the edges of the mochi to seal it. Place mochi on a piece of plastic wrap bringing the corners of the square to the center and twisting tightly at the top to seal it.
  7. Freeze: Place mochi back in the freezer with the twisted plastic wrap side down. Continue with remaining dough and ice cream. Freeze mochi ice cream for at least 1 hour before eating. Once frozen, store it, still wrapped in the plastic wrap, in a freezer safe bag or container in the freezer for up to 3 months. Allow the dough to slightly thaw before eating.
Notes: Strawberry Ice Cream Mochi, Ice Cream MochiIngredients:1 cup Glutinous flour1/2 cup white sugar1 cup waterVanilla ice Duration: 1:55

3 Ingredient Strawberry Mochi Made in the Microwave

3 Ingredient Strawberry Mochi Made in the Microwave
Here's an easy, gluten-free, vegan, 3-ingredient STRAWBERRY mochi recipe you can make in the microwave in under 5 minutes, using fresh strawberry puree
Provided by: All Purpose Veggies
Total time: 5 minutes
Cook time: 3 minutes
Prep time: 2 minutes
Yields: 6 servings
Cuisine: Japanese
Number of ingredients: 5
  • 8 oz fresh strawberries, pureed
  • 2-4 Tbsp granulated sugar of choice**
  • 1 cup mochiko flour, sweet rice or glutinous rice flour (about 140 g)
  • 1/4 cup corn, potato or tapioca starch
  • 1/2 package sweetened white bean paste (shiro-an)
  • Calories: 118 kcal
  • Carbohydrate: 26 g
  • Protein: 2 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 1 mg
  • Fiber: 1 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Before You Make the Mochi
  2. Prepare mochi filling by rolling about 1-2 Tablespoons of sweetened bean paste filling into balls. Set aside. If you would like to eat the mochi plain, you can skip this step.
  3. Sprinkle the starch onto a clean dish or baking pan. Set aside.
  4. Make the Mochi
  5. Roughly dice strawberries and puree in a mini blender until liquidy. Some chunks are ok
  6. In a microwaveable glass bowl (like Pyrex), mix the strawberry puree with sugar and sweet rice flour until a smooth dough forms
  7. Microwave the strawberry-mochi mixture for 2 minutes
  8. Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
  9. Microwave the mochi mixture again, this time for 1 minute
  10. Pour the cooked mochi onto the baking pan sprinkled with starch
  11. Cut the mochi into 6 pieces using scissors
  12. Eat as is, or fill with prepared sweetened white bean filling. Enjoy!
Notes: Best Mochi Ice Cream Recipe, Ingredients · 1 pint ice cream · /4 cup sweet glutinous rice flour · /4 cup sugar · /4 cup water · Potato starch, cornstarch, or additional rice
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