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Ube Mochi Ice Cream Recipe

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4 from 3 reviews

Delight in the perfect balance of chewy and creamy with this homemade Mochi Ice Cream recipe. Soft, tender mochi dough made from glutinous rice flour envelopes rich, flavorful ice cream balls, creating a delightful textural contrast. This simple no-bake treat captures the essence of traditional Japanese sweets with a modern twist, perfect for satisfying your sweet tooth.

Ingredients

Ice Cream Filling

  • 2 (packed) cups (309g) ice cream, divided; recommended: ube flavored

Mochi Dough

  • 1/2 cup (73g) mochiko glutinous rice flour
  • Additional ice cream (3/4 packed cup for dough melting)
  • Cornstarch for dusting

Instructions

  1. Prepare the Ice Cream Filling: Scoop 2 tablespoons of ice cream and place each scoop onto a separate piece of plastic wrap. Twist the plastic wrap tightly around the ice cream to form smooth, round balls. Repeat to make 10 ice cream balls and place them into a muffin pan. Freeze at least 2 hours until completely solid.
  2. Make the Mochi Dough: Place the remaining 3/4 packed cup of ice cream into a microwave-safe bowl and microwave for 30 to 60 seconds until melted. Stir in the 1/2 cup mochiko glutinous rice flour until evenly combined. Cover tightly with plastic wrap and microwave on high for 30 seconds, then stir. Repeat microwaving in 30-second intervals, stirring between each, until the dough thickens, becomes sticky, and changes to a darker shade of purple, approximately 1.5 minutes total.
  3. Shape the Mochi: Lightly dust your work surface with cornstarch using a fine mesh strainer. While the mochi dough is warm and elastic, divide it into 10 equal portions, rolling each into a thin 3 ½ inch circle. Wearing food-safe gloves is recommended for handling the warm dough.
  4. Assemble the Mochi Ice Cream: Quickly place one ice cream ball in the center of each mochi circle. Lift and pinch the dough edges vertically, then horizontally, gathering and sealing the mochi tightly to enclose the ice cream. Trim excess dough with kitchen scissors. Ensure no ice cream touches the edges to maintain a proper seal.
  5. Freeze and Store: Place mochi into muffin liners inside a muffin pan and return to the freezer. Freeze until solid before serving. Store any leftovers in an airtight container in the freezer.

Notes

  • Use food-safe kitchen prep gloves when handling warm mochi dough to prevent sticking and for easier shaping.
  • Work quickly during assembly because the ice cream melts quickly when contacting warm mochi dough.
  • Ensure ice cream balls are fully frozen to avoid difficulty in wrapping with mochi.
  • Lightly dust cornstarch evenly to prevent sticking without adding clumps.
  • Store mochi ice cream in an airtight container in the freezer to maintain freshness.

Find it online: https://marthatasty.com/ube-mochi-ice-cream-recipe/