baking · vegetarian · gluten-free
Mochi ice cream
Balls of ice cream wrapped in soft, chewy sweet rice dough.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Scoop 12 small balls of ice cream and freeze until very hard.
-
2
Microwave mochiko, sugar and water in 1-minute bursts, stirring, until translucent and sticky.
-
3
Roll out on cornstarch to 3 mm thick and cut 10 cm rounds; chill.
-
4
Wrap each ice cream ball in mochi and pinch closed.
-
5
Freeze 1 hour; soften 5 minutes before eating.
