Ahh summertime, my favorite indulgences is ice cream. Unfortunately, as much as I say that I’m not a dessert person, I am such an ice cream person. Seriously, you can put a pint of ice cream in front me, pop on an episode of “The Office”, and by the time the episode is over, I’ll be scraping the bottom of the container.
For me, mochi ice cream is the perfect solution – bite-size ice cream, perfect for portion control. (If making things bite-size won’t stop you from having more than 1, I don’t blame you).
This recipe is really straight forward and just requires some planning ahead. For example, scooping out ice cream beforehand and freezing individual balls is crucial since we’ll be working with our hands, so you want ice cream that will be really cold.
One mistake I made was not doing a better job in redistributing the mochi after I sealed it, so when I cut into it, there was definitely more mochi on the bottom than I would’ve liked. That’ll be something I need to practice more on.
Chocolate Mochi Ice Cream
- 1 pint chocolate ice cream
- 1 cup sweet rice flour
- 1/3 cup granulated sugar
- 3 Tbs cocoa powder
- 1 cup water
- 1/2 cup cornstarch
- Use an ice cream scooper or two spoons, scoop out 1 inch size balls of ice cream. Put on a tray lined with parchment paper and place in the freezer and freeze until rock hard, about 2 hours.
- In a large glass bowl, stir together sweet rice flour, granulated sugar, and cocoa powder. Stir in water and mix until well combined. Cover and microwave for 5 minutes, stopping and stirring after each minute. Allow to fully cool before continuing.
- Sprinkle a little bit of cornstarch on work surface. Roll out mochi dough into a large rectangle. Use a round cookie cutter or a glass and cut out circles around 2 inches in diameter. Take each circle and wrap the balls of ice cream, pinching the edges to seal, smooth mochi dough to redistribute. Return mochi balls to the freezer for at least 1 hour before serving.