Soft, chewy and utterly irresistible, Mochi Ice Cream is a fusion of Japan’s ancient art and modern indulgence. Imagine biting into a cloud only to discover a core of frozen indulgence.
Ingredients:
- 100g shiratamako (sweet rice flour)
- 180ml water
- 55g white sugar (granulated)
- 1/3 cup cornstarch
- ice cream (your choice of flavour)
Method:
Scoop your favourite ice cream into cupcake liners in a muffin tin.
Cover with cling film and freeze until the scoops are completely frozen.
In a microwave-safe bowl, whisk together the shiratamako (sweet rice flour) and granulated sugar.
Add the water and mix well, making sure there are no lumps.
Cover the bowl loosely with cling film.
Microwave the covered bowl for 1 minute.
Stir the mixture with a wet rubber spatula.
Cover the bowl again and microwave for a further 1 minute.
Dust your work surface with cornflour.
Take a small amount of the cooked mochi dough and flatten it into a circle.
Place a frozen ice scoop in the centre.
Fold the edges of the mochi dough over the ice cream, sealing it completely.
Gently roll to form a smooth ball.
Repeat the process with the remaining ice cream balls and mochi dough.
Serve your homemade mochi ice cream immediately or store in the freezer until ready to enjoy.
