Mochi Ice Cream

Mochi Ice Cream

A delicious Japanese treat that is easy to make. Very simple and yummy! Serve partially thawed.




What you'll need:

• 10 scoops ice cream (flavor of your choice *fruit flavors are the best*)
• 1 cup glutinous-rice flour (mochiko)
• 3/4 cup water
• 1/4 cup sugar
• 2 tsp. vanilla
• corn flour, for dusting
• glass bowl
• mixing spoon
• plastic wrap
• cutting board
• airtight container

1. Soften the ice cream, scoop into 10 round balls, and refreeze on a small flat cookie sheet until hard.
2. Combine glutinous rice flour and water in a glass bowl. Mix well to paste, then add sugar and vanilla, mix until dissolved.
3. Cover with plastic wrap (or for the more non-plastic people a wet paper towel) and microwave for 2 minutes. It will be half cooked and very sticky. Remove and stir well while it’s hot.
4. Cover and return to microwave for 30 seconds. Stir well.
5. Wait for the dough to cool before moving on to the next step (just needs to be at room temp). Place plastic wrap over a cutting board. Dust generously with corn flour (do not skip this the dough is super sticky!).
6. Place dough onto board and divide into 10 pieces.
7. Flatten dough with your palm (I recommend wearing floured gloves). Wrap each piece of dough around an ice cream ball and refreeze in an airtight freezer container.
   

*Note* For this batch I used Frozen Yogurt and it took a while for it to refreeze. I imagine with ice cream it shouldn't take too long.