Q&A for How to Make Mochi Ice Cream

Yes, this is the preferred starch as potato starch (or katakuriko) is used when making regular mochi.

It is often left plain, but a nice twist might be to add a drop of vanilla flavoring or some milk instead of water to make it creamier.

The sugar will be hard to dissolve, and won't have the texture of mochi.

Yes, that's fine. It'll give the mochi ice cream a different taste than normal ice cream, but it'll still work well.

No. Normal rice flour won't give mochi its traditional texture.

At least 4 hours, or until both the mochi and the ice cream filling are firm.

It is a flour made from Oryza sativa var. glutinosa, also called sticky rice, sweet rice, or waxy rice. This is a common rice grown in Thailand.

This recipe uses rice flour, which is gluten free. Just make sure that your ice cream flavoring does not contain gluten.

An ice pack probably won't work. However, if you had a lot of ice in a lunch box, the ice cream would most likely stay solid for about three hours.

You could, but using powdered sugar would change the texture.

You need to use rice flour to achieve the sticky consistency. It won’t work with regular flour.

You could add a little food coloring of your choice, or you may use a little bit of icing or frosting of your choice in color.

Yes. You could make mochi the old-fashioned way by cooking it over a double-boiler.

No, it must be glutinous rice flour only You can buy it in the ethnic food section of most grocery stores under the name Mochiko.

Try your local Asian supermarket or grocery store. It can also be ordered online.

When you reach step 8, you need to sprinkle some additional cornstarch onto the mixture to keep it from sticking.

Do you have a freezer or a cooler where you can put a bunch of ice/ice packs? If not, then you can't do it.

You could refer to this article on how to make mochi . You do not have to freeze the dough.

Mochi itself is flavorless. This recipe will taste like whatever flavor of ice cream you use.

Yes, it is possible. Rice flour is made by blending rice completely until it forms a powdered texture, similar to flour. You can do this on your own by blending 1-2 cups of rice at a time in a food processor.

It sounds like the mochi doesn't have enough dryness to it. Sprinkle extra cornstarch over it so that you can form the mochi more easily without it sticking.

Yes but it must be glutinous, not just regular sweet rice flour, for it to work properly.

Gyoza dumpling wrappers won’t have the same sticky and stretchy consistency as rice flour, so it is recommended to use rice flour.

Cornflour won’t work the same way as potato or rice flour, so it would be better if you used one of those two instead.