The Best Easy Mochi Ice Cream Only Three Ingredients

This easy Mochi Ice Cream Dessert recipe does not even require a stove! While you can make this on a stovetop, for this mochi ice cream recipe that is not even necessary. All we need is a mixing bowl, microwave and spatula.

ALL you need is YOUR FAVORITE ICE cream, sweet rice flour and some starch for dusting to make this Mochi Dessert

Since we are using the ice cream for the mochi dessert dough as well, we want to stay away from ice cream that has hard chunks like chocolate or nuts in it. For this recipe I tried strawberry cheesecake which is probably about the chunkiest you should go since it does thicken the batter quite a bit. However, For the ice cream filling, choose whatever your heart desires.

Equipment

• 1 Microwave
• 1 Mixing Bowl
• 1 Fork
• 1 Ice Cream scooper or Spoon
• 4 Cupcake liners (optional)
• Plastic Wrap

Ingredients

• 1 ½ cup of your FAVORITE Ice Cream (1 cup for filling, ½ cup for mochi batter)
• ⅓ cup Sweet Rice Flour -Mochiko
• 1 tbsp Potato Starch (for dusting) Sub Corn Starch

Instructions for Mochi Ice Cream:

• 1. Let's start by preparing our Ice cream balls. Scoop 4 Ice cream balls into cupcake liners with an ice cream scooper or a spoon. Use a knife to scrape excess ice cream off the bottom if using a scooper. Each ball should be about ¼ cup of ice cream. Cupcake liners are optional but it will help the ice cream into the mochi without handling as much. If you do not have cupcake liners, you can also scoop the ice cream onto a plate or baking pan as well.

• 2. Once the ice cream balls are scooped, put the ice cream into the freezer again to harden up for 2 hours.
• 3. After the ice cream has had time to harden, it's time to make our mochi. Scoop out ½ cup of ice cream and let it melt in a bowl.
• 4. Once the Ice cream has melted, combine and mix well with ⅓ cup of Sweet Rice Flour -Mochiko. (Every Ice cream is a different consistency, so if your batter is too thick and pasty, add some more Ice cream to this mixture.) I did test different consistencies in the batter and if the batter is slightly thicker it still does work! In the photos below you can see the picture on the left is about the thickest you would want the batter, but the batter on the right is usually what we want to aim for, for a softer mochi.

• 5. Mix well and cover with Plastic wrap. Use a fork to puncture the plastic 4-5 times to let steam escape and microwave for 2 minutes.
• 6. Take out your mochi and let it cool down for a few minutes before removing the plastic wrap. Be careful of the steam.
• 7. Mix the mochi with a spatula and prepare your work station. Dust some Potato Starch or Substitute Corn Starch on a cutting board or clean countertop. Rub some Starch on your hands as well to preventing the mochi from sticking.
• 8. Once the mochi has cooled down enough, transfer to your work station and use your hands to flatten into a square shape about 8 inches on each side.
• 9. Use your spatula to cut the mochi into 4 equal squares.

• 10 .Have your plastic wrap handy so you can move quickly during the wrapping.
• 11. Hold the plastic wrap in your hand, and place the mochi down first, then the ice cream rounded side down. Bring the corners of the mochi up around the flat side of the ice cream and pinch together. Wrap with plastic and set seam side down.
• 12. Place back into the freezer for 2 hours until ice cream has set again.
• 13. Enjoy!

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