Mochi Ice Cream

Mochi Ice Cream is a delightful fusion of chewy rice cake and creamy ice cream, creating a perfect balance of texture and flavor. This gluten-free Korean snack is not only fun to eat but also offers a variety of delicious fillings to satisfy your sweet cravings.

Ingredients

• Glutinous rice flour - 100 grams
• Sugar - 30 grams
• Water - 150 ml
• Cornstarch - 30 grams (for dusting)
• Ice cream (your choice) - 200 grams (about 1 cup)
• Vanilla extract - 1 teaspoon

Steps

1. In a microwave-safe bowl, combine the glutinous rice flour, sugar, and water. Stir until smooth, then add the vanilla extract.
2. Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir the mixture, then microwave for another 1-2 minutes until it becomes thick and translucent.
3. Remove the bowl from the microwave and let it cool for a few minutes. Dust a clean surface with cornstarch and turn the mochi mixture onto it.
4. Using your hands, dust with more cornstarch to prevent sticking, and knead gently until smooth. Divide the dough into 4 equal pieces.
5. Flatten each piece into a round disc about 1/4 inch thick. Place a small scoop of ice cream (about 50 grams) in the center of each disc.
6. Fold the edges of the mochi over the ice cream and pinch to seal. Roll gently into a ball, ensuring the ice cream is completely enclosed.
7. Wrap each mochi ball in plastic wrap and freeze for at least 2 hours before serving.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 36 g
• Fiber: 0 g
• Sugar: 15 g
• Sodium: 5 mg
• Cholesterol: 5 mg
• Total Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Water: 0.15 L

Health Benefits

• Gluten-free, suitable for those with gluten intolerance.
• Can be made with low-sugar ice cream for a healthier dessert option.

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