🍡 Mochi Ice Cream
Soft, chewy Japanese-inspired mochi wrapped around ice cream. The TikTok trend that made everyone try wrapping ice cream in rice flour dough.
Dietary: vegetarian, gluten-free
Category: dessert
Ingredients
- 1 cup Glutinous rice flour (mochiko)
- 1/4 cup Sugar
- 2/3 cup Water
- For dusting Cornstarch
- 6 small scoops (any flavor) Ice cream
Equipment
- Microwave-safe bowl
- Baking sheet
- Parchment paper
- Rolling pin
- Cookie cutter or cup (4-inch)
Instructions
-
Step 1: Scoop 6 small balls of ice cream onto a parchment-lined tray. Freeze for at least 1 hour until very firm.
What to look for: Small, firm, round ice cream balls
Watch out: Must be rock-hard frozen or they'll melt during wrapping; Use a small cookie scoop for uniform size
-
Step 2: Mix rice flour, sugar, and water until smooth. Microwave for 1 minute, stir. Microwave 30 seconds more.
What to look for: Sticky, translucent, stretchy dough
Watch out: Mixture is extremely hot - let it cool slightly; Under-cooking leaves it gritty
-
Step 3: Dust a surface generously with cornstarch. Turn out dough and roll thin (about 1/8 inch).
What to look for: Thin, pliable sheet that doesn't stick
Watch out: Use lots of cornstarch or it sticks to everything; Work quickly - gets harder as it cools
-
Step 4: Cut into 6 circles (about 4 inches). Place frozen ice cream ball in center of each. Wrap dough around, pinch to seal.
What to look for: Fully sealed mochi ball with no gaps
Watch out: Work fast - ice cream melts quickly; If dough tears, it's too thin in that spot
-
Step 5: Place seam-side down on tray. Freeze at least 30 minutes before serving.
What to look for: Smooth, round mochi balls with firm exterior
Watch out: Let sit 2-3 minutes at room temp before eating for best texture; Store in freezer up to 2 weeks
Original source: tiktok
Guided step-by-step with AI-powered photo feedback on Kitchen's Witch.