Summer in Japan: Mochi Ice Cream

Allergens

Gluten-free

Ingredients

• 1. 2 cups glutinous rice flour 2. 1 cup water 3. 1/4 cup sugar 4. 2 tbsp vegetable oil 5. 8 scoops of your favorite vegan ice cream (matcha, strawberry, and black sesame are recommended) 6. Toasted black sesame seeds for garnish 7. Powdered sugar for dusting

Instructions

1. In a medium bowl, mix rice flour and water until a soft dough forms.
2. Place the dough onto a flat surface lightly dusted with rice flour, then knead gently until smooth.
3. Divide the dough into 8 equal portions and roll each portion into a ball.
4. In a non stick pan over medium heat, add sugar and 1/4 cup water. Stir continuously until sugar is dissolved and the mixture turns golden brown.
5. Add vegetable oil to the caramel and swirl to combine.
6. Working quickly, dip each rice ball into the caramel sauce to coat evenly, then remove and place on a parchment lined tray.
7. Freeze the coated rice balls for 30 minutes or until firm.
8. Remove frozen rice balls from the freezer and gently press an ice cream scoop into each one.
9. Sprinkle with toasted black sesame seeds and dust with powdered sugar.
10. Serve immediately.

Chef’s Insight

Mochi ice cream is not only delicious but also represents Japanese craftsmanship in creating unique fusion desserts.

Notes

The key to this recipe is working quickly when coating the rice balls in caramel sauce and freezing them before adding the ice cream.