Dairy-free ice cream enveloped in soft, pillowy mochi.
Although mochi ice cream is a ubiquitous item in grocery stores, I found that vegan mochi ice cream is relatively rare. But that’s okay, because we can make them at home! They are actually very easy (and fun) to make and only require a few simple ingredients.
This recipe makes about 8 mochi ice creams. A little hack: I scoop my ice cream into an empty egg carton that is lined with plastic wrap. Scoop the ice cream into those egg slots and freeze them until you’re going to use wrap them in mochi. Alternatively, silicon muffin cups work great as well.
In a microwave-safe bowl, combine 1 cup (160 grams) of sweet rice flour (mochiko) and 50 grams of sugar. Whisk to combine first, then add 1 cup (236 grams) of water and whisk until completely smooth. Cover the bowl with plastic wrap, poke a few holes on top, and microwave on high heat for 1 minute. After 1 minute, use a wet spatula to mix up the dough, helping ensure even cooking. Repeat this two times with 1 more minute, then 30 more seconds — a total microwave time of 2 minutes 30 seconds. After the whole process, the mochi dough should turn semi-translucent and take on a gooey texture. Turn the dough onto a work surface that’s been lined with parchment paper and heavily dusted with potato starch (or corn starch), and let cool for a little bit.
Dust both the top of the mochi dough and the rolling pin liberally with flour, and roll the dough out into a large rectangle. Once rolled out, chill in the refrigerator for 25-35 minutes, or until cooled and firmed up. After cooling, use a round cutter (or a small bowl) to cut the rolled out dough into 10 cm (4 inch) diameter circles.
Before wrapping mochi, be sure to have plastic wrap ready on the side. Dust off as much potato starch as possible with a pastry brush, then place a scoop right in the middle. Fold up the sides, stretching as necessary, until the ice cream is completely encased. (I place the remaining scoops back into the freezer while I wrap each one up). Then, quickly wrap up the mochi ice cream and twist the top relatively tight, and place it back into the muffin cup/egg carton to keep its shape.
Freeze the mochi ice creams for at least 1 hour before enjoying. If left overnight, let them thaw for at least 10 minutes, otherwise they will be too frozen.