Gluten-Free Mochi Ice Cream

Delight your taste buds with this irresistible Gluten-Free Mochi Ice Cream, a playful and indulgent dessert that combines the chewy, sweet texture of mochi with your favorite creamy ice cream flavors. Made with glutinous rice flour, this recipe is naturally gluten-free and surprisingly simple to prepare at home. In just over 30 minutes of active prep, you’ll craft soft, pillow-like mochi wrappers that encase rich, frozen ice cream balls, creating a perfect harmony of textures and temperatures. Each bite is a delightful burst of flavor, whether you go for classic vanilla, fruity strawberry, or adventurous matcha. With cornstarch to keep the dough manageable and a quick microwave technique to perfect the mochi dough, this recipe is beginner-friendly yet utterly impressive. Serve these beautifully handcrafted ice cream bites at parties, as a unique after-dinner treat, or for a fun family dessert experience. Your gluten-free dessert arsenal just got a delightful upgrade!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1 cup sweet rice flour (glutinous rice flour)
• 0.75 cup granulated sugar
• 1 cup water
• 0.5 cup cornstarch (for dusting)
• 1 pint ice cream flavors of choice

Directions

Step 1

Using a small ice cream scoop or a tablespoon, scoop 8 balls of your chosen ice cream flavors. Place them on a baking sheet lined with parchment paper and freeze for at least 1 hour or until completely solid.

Step 2

In a microwave-safe bowl, mix the sweet rice flour and granulated sugar. Gradually add in the water, stirring until smooth and well combined.

Step 3

Cover the bowl with plastic wrap, leaving a small gap for steam to escape. Microwave on high for 1 minute. Remove and stir with a wet spatula to smooth out any lumps.

Step 4

Cover again and microwave for another 1 minute. Remove and stir. Repeat this process one final time for a total of 3 minutes. The dough should be sticky and somewhat translucent.

Step 5

Generously dust a clean surface with cornstarch. While the dough is still hot but manageable, transfer it onto the surface. Dust the top of the dough and your hands with cornstarch to prevent sticking.

Step 6

Roll out the dough to about 1/4 inch thickness. Work quickly as the dough is easier to handle while warm.

Step 7

Cut the dough into 8 circles using a 3-4 inch round cutter.

Step 8

Place a chilled ice cream ball in the center of a dough circle. Quickly and gently wrap the dough around the ice cream, pinching the edges to seal. Use cornstarch as needed to manage stickiness.

Step 9

Wrap each mochi ice cream ball individually in plastic wrap and place them seam side down in the freezer to set for an additional 1-2 hours before serving.

Step 10

Enjoy your homemade gluten-free mochi ice cream with friends and family!

Nutrition Facts

Serving size	1050.7 grams (1050.7g)

Amount per serving	% Daily Value*
Calories	2246

Total Fat 52.80g	68%
Saturated Fat 32.30g	161%
Polyunsaturated Fat 0.00g
Cholesterol 208mg	69%
Sodium 386mg	17%
Total Carbohydrate 421.80g	153%
Dietary Fiber 5.80g	21%
Total Sugars 249.40g
Protein 24.10g	48%

Vitamin D 0IU	0%
Calcium 633mg	49%
Iron 1mg	6%
Potassium 985mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.0%

Protein: 4.3%

Carbs: 74.7%