Creamsicle Mochi Ice Cream
The classic Creamsicle blend of citrus and vanilla gets a playful, chewy twist in this mochi ice cream recipe. Orange sherbet and vanilla frozen yogurt are wrapped in a vibrant mochi dough, where fresh orange juice replaces water for a burst of flavor and a touch of vinegar adds elasticity. A dash of orange food coloring can enhance the dough’s hue, but it’s entirely optional.
Directions
Start by preparing the creamsicle centers. Chill an empty egg carton in the freezer. On a work surface, lay out ten 8-inch sheets of plastic wrap. Scoop a tablespoon of orange sherbet onto each sheet, flattening it into a 2-inch round with the back of a spoon. Top each sherbet round with a tablespoon of vanilla frozen yogurt, then quickly gather the plastic wrap to encase the frozen yogurt in the sherbet, shaping it into a tight ball. Place each ball in the chilled egg carton and return to the freezer. If the sherbet or frozen yogurt softens too much while working, pause and refreeze for a few minutes. Freeze the balls until solid—at least 3 hours or overnight.
While the centers chill, make the mochi dough. Line a rimmed baking sheet with parchment paper and dust it generously with cornstarch using a fine-mesh sieve. In a large microwave-safe bowl, whisk together glutinous rice flour, sugar, orange juice, vinegar, and (if using) food coloring until smooth. Cover the bowl with plastic wrap and microwave, stirring every minute with a rubber spatula, until a thick, translucent dough forms (5 to 6 minutes). Stir once more, then set the dough aside, covered, until cool enough to handle (about 20 minutes).
Transfer the cooled dough to the cornstarch-dusted baking sheet. Dust the top with more cornstarch, then gently roll or pat it into a 12-by-18-inch rectangle, about 1/8 inch thick. Cover the sheet with plastic wrap and refrigerate the dough until the creamsicle balls are fully frozen.
For assembly, punch out 10 rounds from the mochi dough using a 3 1/2-inch cutter. Brush off excess cornstarch from both sides of each round with a pastry brush. Unwrap one creamsicle ball at a time and place it in the center of a mochi round. Gather the dough’s edges around the ball, pinching firmly to seal. Wrap each finished mochi in plastic wrap (twisting the ends to secure) and return it to the egg carton in the freezer. Freeze again until solid—at least 4 hours or overnight. Before serving, let the mochi sit at room temperature for 5 minutes to soften slightly.
Categories
Gluten Free, Low-Fat, Low Sodium
