Mochi ice cream recipe

Mochi ice cream recipe


  • ten modest scoops vanilla ice cream
  • one/2 cup sweet rice flour
  • one/two cup cold water
  • one pinch salt
  • 2 tablespoons white sugar
  • one teaspoon green tea powder (matcha)
  • one tablespoon cornstarch, or as necessary
  • Add all substances to listing
  • Add all substances to listing


four h 35 m

  1. Eliminate and discard the top half of a cardboard egg carton. Line ten of the cups in the bottom half of the egg carton with plastic wrap.
  2. Scoop ice cream into ten ready egg carton cups. Cover scoops with plastic wrap and freeze till really firm, at least two hours.
  3. Stir rice flour, water, and salt together in a microwave-risk-free bowl include sugar and stir until entirely smooth. Whisk green tea powder into rice flour mixture.
  4. Cover the rice flour mixture bowl with plastic wrap microwave for 2 minutes. Stir rice flour mixture, re-cover the bowl with plastic wrap, and microwave until finally mochi dough is thick and sticky, about 1 1/two minutes more.
  5. Lightly dust a work surface with cornstarch. Turn mochi dough out on ready perform surface. Roll dough into a 1/eight-inch thick rectangle lower dough into 10 equal squares.
  6. Remove ice cream balls from plastic wrap. Area one ice cream ball in the center of one mochi dough square. Gather mochi dough together to cover the ice cream ball totally, pinch the edges with each other at the base, and reduce off any excess dough. Repeat with remaining ice cream and dough squares.
  7. Tightly cover every single mochi ball in plastic wrap and location in egg carton, seam-side down. Freeze right up until firm, about 2 hrs.

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