Mochi Ice Cream

Ingredients

• 1 cup mochiko (sweet rice flour)
• 1/4 cup sugar
• 3/4 cup water
• cornstarch or potato starch, for dusting
• 1 pint ice cream (any flavor), scooped into 12 small balls and frozen solid

Steps

1. 1

   Pre-scoop ice cream into small balls (about 1.5 inches) on a parchment-lined tray. Freeze until rock hard, at least 1 hour.

2. 2

   Mix mochiko and sugar in a microwave-safe bowl. Add water and stir until smooth.

3. 3

   Cover with plastic wrap and microwave for 1 minute. Stir. Microwave another 30 seconds. Stir again. The dough should be sticky and translucent.

4. 4

   Generously dust a surface with cornstarch. Turn out the hot mochi dough and dust the top with more starch.

5. 5

   Roll out to about 1/4 inch thickness. Cut into 3-inch circles.

6. 6

   Working quickly, place a frozen ice cream ball on each mochi circle. Wrap the dough around the ice cream, pinching to seal.

7. 7

   Place seam-side down on a parchment-lined tray and freeze for at least 1 hour before serving.