Vanilla Mochi Ice Cream
Discover the best vanilla mochi ice cream, top brands, recipes, expert tips, and pairings in one sweet, chewy, and creamy guide! 🍨✨
Equipment
- Microwave
- Rolling Pin
- Parchment paper
Ingredients
Mochi Dough
- 1 cup sweet rice flour (Mochiko)
- 0.25 cup white sugar
- 0.67 cup water
- cornstarch or potato starch for dusting
Filling
- 1 pint vanilla ice cream preferably vanilla bean or Madagascar vanilla
Instructions
- Scoop small balls of vanilla ice cream and freeze on a parchment-lined tray for at least 1 hour.
- Mix sweet rice flour, sugar, and water in a microwave-safe bowl until smooth. Cover loosely.
- Microwave on high for 1 minute, stir, then microwave in 30-second intervals (2–3 times) until sticky and translucent.
- Dust a surface with starch, roll out the mochi dough to ¼ inch thick, and cool for 10–15 minutes.
- Cut circles slightly larger than the ice cream balls. Wrap each ball with dough, sealing the seams.
- Place seam-side down and freeze for at least 1 hour before serving.
Notes
Use coconut-based ice cream for a dairy-free version. Let mochi thaw 3–5 minutes before serving for ideal texture. Store in an airtight container with parchment between pieces.