Easy Mochi Ice Cream Recipe Tastes Better From Scratch Make mochi: combine flour, sugar, and powdered sugar in a microwave safe bowl. add water and stir well until smooth. cover the bowl with plastic wrap and microwave mochi dough for 1 minute. wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture. cover and microwave again for 1 minute. Combine ¾ cup shiratamako (glutinous rice flour sweet rice flour) and ¾ cup water in a medium bowl and whisk all together. tip: to use mochiko instead of shiratamako, substitute ¾ cup mochiko (glutinous rice flour sweet rice flour) in the above step. add ¼ cup sugar and mix well until combined.
Easy Mochi Ice Cream Recipe Tastes Better From Scratch Combine the sweet rice flour, sugar, and water in a large microwave safe bowl and cover with plastic wrap. microwave for 1 minute. stir the rice flour mixture with a whisk to get rid of any lumps, then recover with plastic wrap and microwave again for 1 minute. dip a rubber spatula in water and stir the rice mixture again. Prepare the ice cream: scoop out ice cream into cupcake liners in a muffin tin. cover with plastic wrap and freeze until they are completely frozen. 2. make mochi dough: whisk together mochiko and sugar in a microwave safe bowl. add water and mix well, making sure there are no lumps. 3. Line a baking sheet or egg carton with plastic wrap. scoop out 2 tablespoons ice cream (about 1 ounce) with 2 spoons or a 2 tablespoon ice cream scoop, and shape into a tight ball. place on the baking sheet or in a well in the egg carton. repeat until you have 8 balls. freeze until solid, about 4 hours. 11. hold the plastic wrap in your hand, and place the mochi down first, then the ice cream rounded side down. bring the corners of the mochi up around the flat side of the ice cream and pinch together. wrap with plastic and set seam side down. 12. place back into the freezer for 2 hours until ice cream has set again. 13.
Easy Mochi Ice Cream Recipe Tastes Better From Scratch Line a baking sheet or egg carton with plastic wrap. scoop out 2 tablespoons ice cream (about 1 ounce) with 2 spoons or a 2 tablespoon ice cream scoop, and shape into a tight ball. place on the baking sheet or in a well in the egg carton. repeat until you have 8 balls. freeze until solid, about 4 hours. 11. hold the plastic wrap in your hand, and place the mochi down first, then the ice cream rounded side down. bring the corners of the mochi up around the flat side of the ice cream and pinch together. wrap with plastic and set seam side down. 12. place back into the freezer for 2 hours until ice cream has set again. 13. Add the glutinous rice flour and powdered sugar to a medium sized microwave safe bowl and whisk to combine. add the food coloring to the water and stir to combine. slowly add the water to the rice flour, whisking constantly until completely combined. microwave the mochi dough for 90 seconds. Add the remaining 2 melona ice cream bars to a microwave safe bowl and microwave for 1 2 minutes, or until completely melted. add in mochiko rice flour and mix until smooth. cover the bowl with plastic wrap and poke a few holes to allow steam to escape.
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