Homemade Mochi Ice Cream

Step 1

Scoop 8 balls of ice cream onto a parchment-lined tray. Freeze until rock-hard, at least 2 hours.

Step 2

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

Step 3

Add water and vanilla extract to the mochiko mixture. Stir until no lumps remain.

Step 4

Microwave the mixture on high for 2 minutes, stirring halfway through.

Step 5

Stir the mochi dough until smooth and translucent. Let cool to room temperature, ~5 minutes.

Step 6

Dust a cutting board with powdered sugar. Divide dough into 8 equal portions.

Step 7

Flatten one dough portion into a 3-inch circle. Place an ice cream ball in the center.

Step 8

Fold dough edges up and over the ice cream, sealing with your fingertips.

Step 9

Roll the sealed mochi ball gently in powdered sugar to coat. Set on a parchment-lined tray.

Step 10

Repeat with remaining dough and ice cream balls. Freeze until serving, at least 30 minutes.