Sweet rice cake filled with ice cream. Soft, chewy mochi dough wrapped around premium ice cream creates a delightful textural contrast. A modern Japanese-American fusion dessert that's fun to make and eat.
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6 items
Line baking sheet with parchment paper. Using ice cream scoop, scoop 12 balls of ice cream onto sheet. Freeze for at least 2 hours until very firm
Make mochi dough - In microwave-safe bowl, whisk together sweet rice flour, sugar, and water until smooth. Add food coloring if using
Cover bowl with plastic wrap and microwave on high for 2 minutes. Stir well, then microwave for another 1 minute. Mochi should be translucent and very sticky
Dust clean work surface generously with cornstarch. Turn hot mochi out onto surface and dust top with more cornstarch
Let mochi cool for 3-4 minutes until safe to handle but still warm and pliable. Roll out to about 1/4 inch thickness using cornstarch-dusted rolling pin
Cut mochi into 12 circles using 4-inch cookie cutter or bowl. Keep circles dusted with cornstarch to prevent sticking
Working quickly with one ice cream ball at a time, place ball in center of mochi circle. Gather edges up and around ice cream, pinching to seal. Place seam-side down on parchment-lined sheet
Once all mochi ice cream are formed, freeze for at least 1 hour before serving. Brush off excess cornstarch before eating
