Ube Mochi Ice Cream
Recipe for pillowy soft and bouncy Ube Mochi Ice Cream (Bonus: It's gluten free!)
Ingredients
- 1 pint ube ice cream or ice cream of your choice
- 3/4 cup sweet glutinous rice flour
- 2 tablespoons sugar
- 3/4 cup water
- cornstarch for dusting about 1/4 cup
Instructions
- Scoop your ice cream with a small cookie scoop into small balls, about 2 tablespoons each. Wrap them in plastic wrap and Freeze overnight, or until rock solid. You can place them into an egg carton lined in plastic wrap or in a muffin tin.
- Whisk mochi and sugar together in a large microwave safe bowl. Add the water and whisk together.
- Cover the bowl with plastic wrap and microwave on high for 1 minute. Dip a silicone spatula in water and stir the mixture together. Cover the bowl and microwave again for 1 minute on high. Stir the mixture again, cover it, and microwave for 30 seconds.
- Place a piece of parchment or wax paper down on your work surface (it should be the same size as your baking sheet). Use a sifter to cover it completely with cornstarch. Place the mochi down on top and sift more cornstarch on top of the dough. Wait for it to cool down before handling further.
- Sift more cornstarch onto your rolling pin and roll the dough to 1/4" thick rectangle. Transfer the parchment to the baking sheet and refrigerate for 15 minutes.
- Use a 4" cutter to make disks. Stack the disks with a piece of plastic wrap underneath each one.
- Working with one ice cream ball at a time, place them onto your mochi dough disk and smoosh the dough over the ice cream. Try to get the dough to overlap to create a seam. Use the plastic wrap to hold it in place by twisting one end tightly. Place them seam side down in a muffin tin. Repeat for all of the ice cream balls. Before serving, let it come to room temperature for 7 to 8 minutes.