Your Home for Homemade Japanese Food

How to cook "with visual instructions" "using familiar ingredients from your local grocery stores" healthy, traditional and delicious Japanese dishes!!

Homemade Mochi Ice Cream with Gluten-free Wrapper

15 Comments

Today I will teach you how to make “Homemade Mochi Ice Cream”. The mochi wrapper is made of glutinous rice flour (mochiko), sugar and water. The dish can become vegan, vegetarian, and/or non-dairy depending on the kind of ice cream you choose.

This impressively easy recipe may get you out of shopping for overpriced mochi ice cream products.


Ingredients (about 6 mochi wrappers)



Here are some tips. 

1. You may consider reducing the amount of sugar to make healthier wrappers. The good news is you can use 1.4 oz. of sugar, 0.7 oz. of sugar or even a non-sugar sweetener that can be used in cooking, instead of 2.8 oz. of sugar. However, when you use less sugar or artificial sweeteners the wrappers only stay good if you eat them soon after making the dish. This is because wrappers containing less than 2.8 oz. freeze hard in the freezer and you lose the nice and soft mochi texture. Therefore I recommend using twice as much glutinous rice flour to prevent the mochi from freezing solid. 

2. The dough is very sticky. Using a fork when stirring is better than a spoon or spatula.



[Recipe]

1. In a microwave-safe bowl, combine the rice flour and sugar. Mix well. Add the water gradually, stirring constantly to keep lumps from forming. Microwave (1000w) for 1 minute. Remove the bowl and stir for 1 minute. Microwave for another 1 minute and stir again for 1 minute. At this point, the dough should become translucent. 

*If the dough doesn’t have enough sugar, the white dough won’t turn a translucent color.

2. Place the dough on a well-dusted work surface. You should use cornstarch to dust the surface. Sprinkle more cornstarch on the dough. Once the dough is cool enough to handle, roll out the dough using your fingertips until it is a very thin layer (about 0.2 inch-thick). Cut into 6-equal-pieces.

*You can wrap each mochi wrapper and store in the freezer for 3 weeks. 

3. Using a small ice cream scooper, scoop about 1 heaping tablespoon of well-frozen ice cream and place on the center of a piece of mochi wrapper. Seal the edge of the wrapper with fingers. 

*Using a small amount of ice cream makes your work easier until you get used to it.

*Freezing small-ball-sized ice cream in advance also helps your work.

You can enjoy this delicious mochi ice cream as soon as you make it, or you can store in the freezer until it is served.

Author: fravitch

We have two blogs: One is a recipe blog "Your Home for Homemade Japanese Food". Another is about my husband's book "Accidental Samurai".

15 thoughts on “Homemade Mochi Ice Cream with Gluten-free Wrapper

  1. Never heard of this but looks like an adventure I should try!! You both have such great ideas!

    Liked by 3 people

  2. I hadn’t heard of it either but it sure looks good!

    Liked by 1 person

  3. Love mochi! Thanks for sharing this ice cream treat!

    Liked by 2 people

  4. Pingback: Homemade Mochi Ice Cream with Gluten-free Wrapper — Your Home for Homemade Japanese Food | THE DARK SIDE OF THE MOON...

  5. Oh wow! I have never heard of this kind of ice cream and would love to try it!

    Liked by 1 person

  6. I would love to try this. Sounds very diffrent. Thank you for this beautiful post!

    Liked by 1 person

  7. Yummy! Great recipe and so tempting – thanks for sharing! 😋

    Liked by 1 person

    • Thank you!! It is very delicious and also healthier than store-bought brands if you choose ice cream wisely because this mochi wrapper doesn’t have any preservatives 🙂

      Like

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