My First Time Making Mochi Ice Cream: Way Easier Than You’d Think!

Mochi ice cream is one of my favorite desserts so we're definitely sticking around for it. Hi Bold Bakers! Since the beginning of Bigger Bolder Baking you guys have been asking me to make mochi. Now I adore mochi but the thing about it is I didn't know how to make it, so I did what everybody else does. I went onto YouTube and I watched loads of videos. I got inspired by two in particular, Joshua Wiseman, I really enjoy his channel and also Binging with Babish, really great videos. I'm going to put a link to both those creators, you definitely want to check them out. But their step-by-step was awesome and I am inspired by them so I'm going to show you how to make it right now. So here I have some ice cream. You can use store-bought or homemade, that's totally fine. I have my two ingredient ice cream. I'm using vanilla just to keep it nice and plain. And all you want to do is just do a few nice scoops with a little scooper, around a tablespoon scoop. I'm going to do a few of those, like around 12, and then get them into the freezer. To make life easy on yourself, dip your scoop in a little bit of warm water and then your scoop will just pop right out and it will stay nice and smooth. So get these guys into the freezer because you want them to be nice and hard. They're gonna chill out there while we make our dough. So first things first, let's talk flour. So you need a sweet rice flour to make mochi. Now this is the brand that I use. I'm going to put a link on my website along with the recipe. This is really good. It's from Cota Farms and it is from California. So we are going to use some of this. We're gonna add a little bit of sugar. This is just regular granulated sugar. And then get a little whisk or a big whisk. Whisk these ingredients together. And then while you're whisking, we are going to pour in some water. This is a starchy flour, so it gets really thick. This is lovely and smooth. So what we're going to do is just cover this up. You can use cling wrap or on any alternative. And then just gonna give a nice little seal. Now we're going to pop this into the microwave and we're going to microwave it for around a minute. It'll thicken up, we'll take it out and we'll give it a stir. When the minute is up, take a whisk and whisk your dough and just get it nice and smooth. Cover it up again, pop it back into your microwave for another minute. With a spatula this time, we're just going to stir our dough. There's no need for a whisk at this stage. Then we're going to pop it back into the microwave for just 30 more seconds. Okay, so this is looking good. It's nice and sticky. And so what we're going to do, I'm actually going to color mine a little bit of food dye. You can use natural or a good quality store bought one. I just want to tint it kind of like a little pink. And then I'm just going to mix the color in. This is a really sticky dough, but don't worry, we have a trick that will help us handle it. So I colored mine just for contrast, but you can leave it plain. You don't need to color it. So now here's what we're going to do. Get a nice big piece of parchment, put it out onto your work surface. You're going to get some cornstarch. Joshua used cornstarch and Binging with Babish used potato starch. So that's up to you. But I'll tell you what, one thing that both of them did was that they were very generous with us because this is a very sticky dough and you need us to lift off your paper. So now let's get this sticky dough out of the bowl. It does help if you actually dip your spatula in a little bit of water. Then again, dredge heavily with cornstarch. So I'm going to grab my rolling pin. And we want to roll this out, make sure that your rolling pin is also coated. Oh man, I think I might have been a bit heavy handed with the cornstarch. So maybe you can lighten up on that a little bit. But there we go. It's better that it doesn't stick. And roll it out until it's around a quarter of an inch thick. So it's around 12 inches by 16 inches, kind of like a rectangular shape. So this is actually our dough. That's how easy it is to make. Here's what we're going to do. We are going to slide it onto a baking tray. Lovely jubbly. So what we're going to do is let this chill in the fridge for around 30 minutes. Then the fun part, you take it out and shape them. So here's our mochi dough. It's going to look the exact same. It's just going to be colder. So now what you want to do is cut out your nice big circles. And I am going to use a this is around three and a half inches, maybe a little bit bigger. If you use smaller, just be careful that you might go too small and you'll be able to get it all the way around your ice cream. So just go ahead and cut out all your circles. Cut them close together, because you actually won't be rerolling this dough. And what we're going to do is just grab our ice cream. It's gotten really lovely and hard. We are going to brush off all of that cornstarch off our mochi dough, get it all off both sides. And then pop one of your ice cream balls in there, flat side facing you and the rounded side facing down. And then simply just fold over the mochi, almost like a little envelope. And then that's it. Now what you want to do is get a little bit of cling wrap. And we're just going to wrap your mochi in that to get to hold its shape. Then we're going to place them in the freezer one by one. So they all stay nice and frozen. And you're just going to keep on building them. For this size round circle, make sure your ice cream scoop is nice and big because otherwise you're going to end up with a lot of excess dough and you don't want that. If you need to cut them smaller, then go for it. So that is our last one. Now what you want to do is leave them in the freezer for around four to five hours. Let the ice cream freeze back up again, looking nice and hard and they're ready to enjoy. I am super chuffed with how these turned out. So Kevin, my taste tester. All right. I'm excited. Oh, Jim. I've missed these. We haven't been able to go out for sushi in a while. And I just love the texture of this dessert. You are a texture dessert person. This is like my, this is my favorite thing ever. This is so good. Thank you so much to Joshua Wiseman and to Binging with Babish. You guys put out awesome videos and you helped me nail it. Thanks everybody. And we'll see you again real soon. Thanks guys. Georgie, you're going to love this.