Mochi ice cream

1. Put the sticky rice flour, cocoa powder and sugar in the blender jug. Add 150 ml cold water and, with the measuring beaker in place, mix for 30 seconds/speed setting 3. Then, with the measuring beaker in place, boil for 15 minutes/100 °C/speed setting 3.
2. Transfer the sticky mochi dough to a work surface dusted with cornflour and leave it to cool down for 10 minutes. Cut the dough into 8 pieces and shape them into balls. Press these flat and roll them out into circles measuring 10 cm across with a rolling pin dusted with cornflour.
3. Place 1 teaspoon of ice cream on top of each one, envelop it in the dough and shape into balls. Put the balls in the freezer straight away and freeze for 2 hours 30 minutes.
4. When frozen, moisten each ball slightly with water and roll in the chocolate sprinkles or coconut flakes. Serve immediately.

TIP

You will find a recipe for vanilla ice cream in our database.