Homemade Mochi Ice Cream

Step 1

Whisk together mochiko, powdered sugar, and salt in a microwave-safe bowl.

Step 2

Stir in water until smooth and no lumps remain.

Step 3

Microwave uncovered on high for 2 minutes, stir well, then microwave 1 more minute until thick and translucent.

Step 4

Let cool for 5 minutes, then dust a cutting board heavily with cornstarch.

Step 5

Slide warm dough onto board and dust the top generously with cornstarch to prevent sticking.

Step 6

Scoop ice cream into 8 small balls (about 1.5 inches) using an ice cream scoop, place on a parchment-lined tray, and freeze for 15 minutes.

Step 7

Cut dough into 8 equal pieces using a knife dusted with cornstarch.

Step 8

Flatten one piece of dough into a 3-inch disk, place an ice cream ball in the center, and gently fold dough up and around to seal.

Step 9

Repeat with remaining dough and ice cream balls, dusting with cornstarch as needed to prevent sticking.

Step 10

Place finished mochi on a parchment-lined tray and freeze for at least 15 minutes before serving.