Ingredients for 12 ice cream balls:
|160 g glutinous rice flour (must contain gluten!)|
|60 g sugar|
|30 g cocoa|
|225 ml water|
|225 g Baileys Ice Cream|
|Starch for dusting|
|Optional: chocolate pieces or strawberries|
For the easy mochi ice cream recipe, line a muffin tin with paper cups or cling film and place a scoop of ice cream on each. Freeze for at least 2 hours.
The mochi dough should not be prepared until the ice cream is completely frozen, as the dough needs to be processed quickly. Mix the glutinous rice flour, sugar, and cocoa in a microwave-safe bowl.
Add the water and stir until no lumps are visible. Cover the bowl loosely with cling film and put it in the microwave for 2 minutes at the highest level. Remove and stir with a damp spatula. Cover again and heat for 30 seconds. The dough should then be slightly transparent and no longer too white.
Cover a flat surface with cling film and flour with starch. Place the mochi dough on top and roll out to a thickness of approximately 1 cm. Cut out circles, cover with cling film, and leave to rest in the fridge for a few minutes.
Then place one ice cream scoop (and either a strawberry or chocolate piece) on each circle and press the overhanging edges together. (Make sure the other ice cream balls don’t melt!) Gently press into shape and dust with a little more starch.
Wrap the finished mochis in cling film, place them back in the muffin tin and put them back in the freezer. That way, the Chocolate Baileys Flavoured Mochi Ice Cream will stay fresh for up to two weeks.