Japanese Mochi Ice Cream with Assorted Flavors

Ingredients

• 1 cup sweet rice flour (mochiko)
• 1/4 cup granulated sugar
• 1 cup water
• 1-2 cups cornstarch for dusting
• 12 scoops ice cream (assorted flavors) frozen

Instructions

1. 1 Start by scooping ice cream into 12 small balls, approximately 1-1.5 inches in diameter, and place them on a baking sheet. Freeze until firm, about 1 hour.
2. 2 In a microwave-safe bowl, combine the sweet rice flour and granulated sugar. Gradually add water, stirring until smooth.
3. 3 Cover the bowl with plastic wrap, leaving a small vent for steam, and microwave on high for 1 minute. Stir the mixture, then microwave for another 1 minute. Stir again.
4. 4 Microwave for an additional 30 seconds until the dough is thick and slightly translucent. Be cautious, as it will be hot.
5. 5 Dust a clean surface with cornstarch and turn the dough out onto it. Allow the dough to cool slightly before handling.
6. 6 Dust your hands with cornstarch and knead the dough gently until it becomes smooth.
7. 7 Roll the dough into a log and cut it into 12 equal pieces.
8. 8 Flatten each piece into a disk, about 3 inches in diameter. Place a frozen ice cream ball in the center of each disk.
9. 9 Gently stretch and pinch the edges of the dough around the ice cream ball, ensuring it is completely sealed.
10. 10 Wrap each mochi ice cream ball in plastic wrap and freeze until firm, at least 2 hours.
11. 11 Before serving, let the mochi ice cream sit at room temperature for about 2-3 minutes for the perfect texture.