Chocolate Mochi Ice Cream

1

PREP TIME

20 min

TOTAL TIME

1 h

Serves

12

* PLUS 2 hours chilling time
Chocolate Mochi Ice Cream

Photo, Carmen Cheung. Food Styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.

Our twist on the Japanese food trend uses strawberry ice cream for a bite-sized satisfying summer treat.


Ingredients

  • 12 scoops strawberry ice cream , (using 1 1/2-in. ice cream scoop)
  • 1/2 cup sweet rice flour , such as Mochiko
  • 1/2 cup granulated sugar
  • 2 tsp unsweetened cocoa powder
  • 2/3 cup room-temperature water
  • 3/4 cup cornstarch , or potato flour

Instructions

1. Line a 12-cup mini mu n pan with mini cupcake liners. Place 1 scoop of strawberry ice cream in the bottom of each liner. Freeze until ready to use.

2. Sift rice our with sugar and cocoa into a medium microwave-safe bowl. Whisk in water until blended. Cover loosely with plastic wrap. Microwave on high for 1 min. Stir well with a rubber spatula. Re-cover with plastic wrap and microwave 1 min more. Stir well with spatula and let cool 10 min. (Dough will be elastic and sticky.)

3. Line an 11 x 16-in. rimmed baking sheet with parchment. Sprinkle cornstarch evenly over parchment. Scrape mochi dough onto cornstarch. Generously sprinkle dough and rolling pin with cornstarch before rolling out into a rectangle that measures 12 x 6 in. Refrigerate at least 20 min, preferably 1 hr.

4. Cut out 12 rounds from dough, using a 3-in. round cookie cutter. Brush o cornstarch from both sides of rounds with a pastry brush. Stack rounds on a plate and chill for 30 min.

5. Remove 3 ice cream scoops in liners from freezer and place on counter. Wrap each scoop with a dough round and pinch ends together. Return to cupcake liner, pinched-side down, then return to mu n pan in freezer. Repeat with remaining ice cream and dough rounds. Freeze until ice cream is rm again, about 1 hr, before serving. Let stand 1 min before serving. Mochi ice cream will keep well in freezer up to a month.

DIY Strawberry Ice Cream

Boil 227 g chopped strawberries in a medium saucepan over high until mushy and all liquid has evaporated, 8 to 10 min. Chill until completely cool.
Stir in 150 mL sweetened condensed milk. In a medium bowl, beat 1 cup 35% cream, using an electric mixer on medium, until soft peaks form, 2 to 4 min.
Reduce speed to low and beat in strawberry mixture until just combined. Scrape ice cream mixture into a resealable container and freeze until firm, 6 hr.

Nutrition (per serving)

  • Calories
  • 81,
  • Protein
  • 1 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 2 g,
  • Sodium
  • 13 mg.
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