Mochi Ice Cream Recipe

Strawberry Mochi Ice Cream Recipe

Prep time: 1 hour + 4 hours inactive

Cook time: 2 minutes, 30 seconds

Total time: 1 hour + 4 hours inactive

Yield: 6-8 large Mochi

Strawberry Mochi Ice Cream

Lately, I see ice cream Mochi popping up in some grocery stores and I'm addicted! I thought, why not make some at home and customize my own flavors? I love strawberries, but instead of using strawberry ice cream, I thought of putting freeze-dried strawberries into the Mochi dough. To keep the Asian theme, I used the flavors of Prairie West Can Asian ice cream (honey melon and peach lemongrass) for garnish. Ice cream Mochi are surprisingly simple to prepare. It takes a little patience while you wait for the ice cream to freeze as well as some cooking utensils. You will need saran wrap, a rolling pin, a spatula, a pastry brush, parchment paper, cupcake fillings and a muffin tin for this recipe.

Ingredients

• ¾ cup sweet rice flour
• ¾ cup water + 1 Tablespoon. water
• ¼ cup granulated sugar 1 Tablespoon. Freeze dried strawberry powder
• ½ cup corn starch
• 2 cups of your favorite ice cream flavor. I used Prairie West Can Asian Honeydew Melon + Peach Lemongrass flavors to keep with the Asian theme.

Sometimes we talk about sticky rice flour. Do not use standard rice flour as it does not contain enough starch to stay together.

I found whole lyophilized strawberries and powdered them with pestle and mortar. You can omit the strawberry if you wish, but if you do, reduce the water used by 1 cup.

Directions

Place in the freezer for about 2 hours or until the gel is solid.

In a medium-sized microwaveable bowl, whisk together the sweet rice flour, sugar and freeze-dried strawberry powder. Pour in water and stir until everything is well mixed. Cover loosely with plastic wrap. You do not want the seal to be too tight, so leave a small section loose enough to let steam out. Microwave for one minute (1 min). Remove carefully (the bowl will be hot) and mix the mixture with a wet spatula.

Put back the saran wrap and go to the microwave for another minute. Remove from the microwave, stir again and repeat, but only for the last 30 seconds. The Mochi paste will be slightly translucent and very hot at this point, so handle it with care. If it has not become sticky dough, switch to the microwave for another 30 seconds.

Line a large work surface with parchment paper and generously sprinkle cornstarch parchment. Place the Mochi dough in the center and sprinkle more cornstarch on the roll and on the roll. Roll dough de to ¼ inch thick and transfer (still on parchment paper) to refrigerator for 15 minutes.

While the Mochi is in the refrigerator, cut 6 to 8 squares of plastic wrap. These will be used to pack the various ice cream Mochi once finished, in order to cut them to an appropriate size.

When 15 minutes have elapsed, remove the Mochi dough from the refrigerator. Depending on the size of your ice cream scoops, cut 6 or 8 large circles in the dough, using a cutter or knife. I made relatively large ice cream balls so I cut 6 circles of dough, about 4.5 inches in diameter. You may need to cut the mochi, use the remaining dough leftovers to make another ball and roll them to make a second thin sheet to fit the volume of packaging you need.

When 15 minutes have elapsed, remove the Mochi dough from the refrigerator. Depending on the size of your ice cream scoops, cut 6 or 8 large circles in the dough, using a cutter or knife. I made relatively large ice cream balls so I cut 6 circles of dough, about 4.5 inches in diameter. You may need to cut the Mochi, use the remaining dough leftovers to make another ball and roll them to make a second thin sheet to fit the volume of packaging you need.

Be sure to work with one scoop of ice cream at a time, leaving the rest in the freezer so they do not become too soft and difficult to handle.

Place one of the squares of plastic wrap on your work surface. Take one of your Mochi circles, remove any excess cornstarch with a pastry brush and place it in the center of the plastic wrap. Remove one of the ice cream scoops from the freezer, place it in the center of your Mochi's wrapper and discard the cupcake rack. Fold the dough on the ice cream by pinching to form a joint. If you have formed a lot of dough where you formed the joint, cut it with a knife or scissors. If you find that it is too difficult to cut because the ice cream softens, you can still cut the extra Mochi envelope once it is frozen. Wrap the ice cream Mochi in the saran and place it in the freezer. Repeat with the rest of the ice cream balls. You will want to let the ice cream Mochi harden again before serving, about 2 hours.

Before serving, allow to soften at room temperature for about 2-3 minutes.

Source URL: https://canasianicecream.com/strawberry-mochi-ice-cream/

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