Work quickly because ice cream melts very fast.As a beginner, though, it’s best to use more starch to prevent stickiness. Once you become a pro, you’ll know exactly how much to use. Don’t be shy when adding starch – add it to the cutting board, your hand, the knife and another layer on top of the dough. Mochi dough is very sticky, so use plenty of starch! I like to use a sifter for thin, even layers of starch.There is minimal active work when making mochi, but lots of resting time. Once the ice cream rounds are ready, then you can start to make the dough. The ice cream needs to firm up in the freezer for a minimum of 2 hours. You will need to prepare the ice cream scoops ahead of time, so prepare accordingly. These few items will make it very easy to shape the ice cream, but don’t worry if you’re missing one! You can also scoop ice cream in plastic wrap and freeze it. There are just a few tools needed to shape the ice cream perfectly: a muffin tin, an ice cream scooper and cupcake liners. So, use Mochiko if you can but if not then any brand will do. It also turned a bit hard after freezing. I’ve tried a few other brands and it worked, but the taste and texture was not as soft and chewy. It will give you a much better texture and taste. All brands of glutinous rice flour will work for this recipe, but I prefer using Mochiko which is a Japanese brand. Glutinous rice flour is made from grinding and dehydrating glutinous rice kernels, otherwise known as sticky rice or sweet rice. Contrary to the name, it doesn’t mean it has gluten! I know, this is always a surprise to so many people who have gluten intolerance. The main ingredient of mochi is glutinous rice flour. This is a shock to many people, but yes! Mochi is gluten-free.
Your first time making this may not be picture perfect, but I assure you that it’s not too difficult 🙂 Mochi ice cream is gluten-free!? It’s not easy! But, I’ve learned so many things since then and I’m here to share all of my tips and tricks with you. My first attempt at making mochi ice cream was a disaster. I’ve made mochi ice cream so many times that I’ve lost track… It’s actually what I was most known for making when I was new to social media, until I transitioned to making more dinner recipes.
Now you can fully customize this delicious treat at home! Mochi ice cream is the perfect balance of soft, chewy and sweet.
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