Mochi Ice Cream (Dairy-Free)

Instructions

1. 1Scoop the 1 pint of dairy-free ice cream into 4 large, roughly equal balls, about 5.08 cm (5 cm) in diameter. Place these ice cream balls onto a baking sheet lined with parchment paper, ensuring they do not touch. Freeze the ice cream balls for at least 2 hours, or until completely solid.
2. 2In a medium microwave-safe bowl, whisk together the 1 cup of glutinous rice flour and the 1/2 cup of granulated sugar until well combined. Gradually add the 1 cup of water, whisking continuously until the batter is smooth and free of lumps.
3. 3Cover the bowl tightly with plastic wrap. Microwave on full power (high) for 2 minutes.
4. 4Carefully remove the bowl from the microwave, unwrap, and stir the mixture thoroughly with a spatula. Re-cover the bowl with plastic wrap and microwave on full power (high) for an additional 1 to 2 minutes, or until the dough appears mostly translucent and very sticky.
5. 5Generously dust a clean, flat work surface with about half of the 1/4 cup of tapioca starch. Carefully scrape the hot mochi dough out of the bowl and onto the tapioca-dusted work surface. Dust the top of the dough with the remaining tapioca starch to prevent sticking. Allow the mochi dough to cool for 5 to 10 minutes, until it is warm enough to handle comfortably but still pliable.
6. 6Using a bench scraper or knife, divide the dough into 4 equal portions. Working with one portion at a time, gently flatten it into a thin circle, about 12.7-15.24 cm (13-15 cm) in diameter, using your hands or a rolling pin. Keep the other portions covered with plastic wrap or a clean cloth to prevent them from drying out.
7. 7Quickly retrieve the 4 frozen ice cream balls from the freezer. Place one frozen ice cream ball directly in the center of each flattened mochi circle. Carefully gather the edges of the mochi dough up and around the ice cream ball, pinching them together tightly at the top to completely seal the ice cream inside, ensuring no gaps.
8. 8Return the assembled mochi ice cream balls to the same parchment-lined baking sheet. Freeze for at least 30 minutes, or until the mochi is firm and the ice cream is solid, before serving.

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