Homemade Mochi Ice Cream
A fun, hands-on dessert featuring soft, chewy rice dough wrapped around creamy ice cream. New Reynolds Kitchens® Countertop Prep Paper keeps things mess-free, so you can focus on the fun part, not the cleanup.
Homemade Mochi Ice Cream
Servings: 10-12 mochi
Prep Time: 30 minutes (plus freezing time)
Cook Time: 2.5 minutes
Ingredients
- 1 cup (160g) sweet glutinous rice flour (mochiko)
- ¼ cup (60g) granulated sugar
- 1 cup water
- Cornstarch, for dusting
- Ice cream of your choice
Instructions
- Prepare the ice cream centers: Line a muffin tin with plastic wrap. Scoop ice cream into 10–12 rounded portions and place into the cups. Freeze until completely solid, at least 2 hours.
- Set up work surface: Lightly dampen your countertop using a towel or spray bottle. Lay Reynolds Kitchens® Countertop Prep Paper shiny-side down, pressing to adhere. This creates a stable, mess-free surface for rolling and shaping.
- Make mochi dough: In a microwave-safe bowl, whisk together mochiko, sugar, and water until smooth, scraping down the sides. Cover with plastic wrap and microwave for 1 minute. Wet a spatula and stir until smooth. Microwave another 1 minute, then stir again with the damp spatula. Microwave 30 seconds to 1 minute more, until the dough is thick, sticky, and glossy with a slightly translucent look. (Timing may vary depending on your microwave.)
- Roll out dough: Place a cutting board or silicone mat over the prep paper and dust generously with cornstarch. Transfer the hot mochi onto the surface and dust the top with more cornstarch. Gently roll out to about ¼-inch thickness, adding more cornstarch as needed to prevent sticking. Work in batches if needed.
- Cut circles: Using a 4-inch round cutter, cut 10–12 circles. Brush off excess cornstarch from each piece.
- Wrap the ice cream: Working one at a time (keeping the rest frozen), place an ice cream ball in the center of a mochi round. Gently stretch and fold the dough around the ice cream, pinching to seal at the bottom. Wrap in plastic wrap and twist to form a smooth ball. Place back into the muffin tin to hold its shape.
- Freeze and serve: Freeze for at least 1 hour to firm up. Let sit at room temperature for 1–2 minutes before eating for the best chewy texture.
Notes
- Work quickly when wrapping—the ice cream melts fast.
- If the mochi starts sticking, add more cornstarch as needed.
- Mix and match ice cream flavors for a more colorful platter moment.
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