Mango Mochi Ice Cream

Using an ice cream scoop, scoop out 8 balls of ice cream and place each ball into prepared muffin liners.

Place the ice cream balls into the freezer.

In a medium mixing bowl whisk together the rice flour and sugar. Pour in the water and mix until smooth. If using food coloring add a drop and mix until well combined.

Cover with plastic wrap and microwave on high for 1 minute. Remove and stir with a rubber spatula, cover and heat again for another minute to a minute and 30 seconds. (Total cooking time will depend on the strength of the microwave.)

Remove and stir. The mochi will turn from white to almost translucent in color.

Sprinkle corn starch over a silicone sheet or parchment paper. Place the cooked mochi dough onto the corn starch (corn flour).

Using a rolling pin, roll the dough out thin, dusting with cornflour if it’s a little sticky.

Using a circular cookie cutter, large enough to cover the icecream balls, cut the dough into 8 circles.

Cover a tray with plastic wrap and place the dough circles on to it with a piece of wrap in between each layer.

Chill the cut circles in the fridge for 10 minutes.

When the dough is cold and the ice cream balls are frozen hard you can start to put it all together.

Start by placing one dough circle on your work surface, add an ice cream ball into the center of the dough.

Encase the ice cream ball with dough, pinching the ends together. Place the dough covered ice cream ball back into the muffin liner with the seam side down.

Repeat with remaining ice cream balls and dough.

Once complete, place the muffin tray with mochi ice creams back into the freezer and freeze until ready to serve, at least 2 hour before serving.