Mochi Ice Cream Recipe

INGREDIENTS:

 Sweet rice powder 50g (Glutinous Rice Flour)
Sugar 100g
Water 100ml
Ice cream 150-200g
Cornstarch as needed

1 spread cornstarch onto a cutting board (use plenty so the mochi dough does not stick to the cutting board)

2 Place the sweet rice powder into a bowl, glass is best, and add the water little at a time until it is mixed well. Then add the sugar and mix it well again.

3 Next, cover the bowl with plastic food wrap (leave a breather gap) and cook in the microwave - medium for 2 minutes. Mix with a wooden spoon (dip it in water) and cook for around one more minute.
  
4 You can tell the dough is ready when it turns shiny and smooth.

5 Dip your spoon in water then spread the sweet rice dough onto the cutting board as flat as possible. Remember the dough is hot so take care.

6 Cover the dough with corn starch and then flip it over. Then pull and stretch the edges and make the dough thinner.

7 Keep pulling and stretching until the dough is around 2 or 3 millimetres thin.

8 Leave to cool a little and when the dough is cool enough, cut it into rounds , use a bowl for the size.

9 You are left with nice round mochi sheets.

10 To freeze the dough, cover each layer of mochi sheet with plastic wrap and dusted with cornstarch then put it into the freezer.

11 Put the ice cream onto the centre of the mochi sheet. For a nice round mochi use an ice cream scoop. Mmm, strawberry.

12 Fold and join the edges and then back in the freezer until it’s eating time!
 
This is how your mochi ice cream should look, Strawberry and Green Tea Mochi. It's best to eat these when they're slightly thawed, or else it's like biting into a little ball of rock and we all know that would be no fun:)
 
TIP, you can use a mochi ice cream container ( the tray from mochi you have bought in a store) to help form the shape .