Homemade Nobu-Style Mochi Ice Cream

Cook the Mochi Dough (Microwave Method): Cover the bowl loosely with plastic wrap, leaving a small vent. Microwave on high for 1 minute. Remove, stir well with a wet spatula, and re-cover. Microwave for another 1 minute. Repeat this process (microwave, stir, re-cover) 2-3 more times, until the mochi dough becomes thick, translucent, and sticky, with a slightly elastic texture. The total microwave time will be around 4-5 minutes depending on your microwave.

Prepare Work Surface: Generously dust a clean, flat work surface (like a large cutting board) with about 1/4 cup of cornstarch. This is crucial to prevent sticking.

Shape the Mochi: Carefully scrape the hot, sticky mochi dough onto the cornstarch-dusted surface. Dust your hands with cornstarch and gently knead/fold the mochi a few times to ensure it's well coated and less sticky. Roll the mochi dough out to an even 1/8-inch thickness. You can use a rolling pin dusted with cornstarch if needed.

Cut Mochi Circles: Using a 3-inch round cookie cutter or a glass rim, cut out 12 circles of mochi. Re-roll any scraps if necessary to get 12 circles.

Assemble Mochi Ice Cream: Working quickly, take one mochi circle and place a frozen ice cream ball in the center. Carefully bring the edges of the mochi up and around the ice cream, pinching them together at the top to seal. Gently shape it into a neat ball. If the mochi becomes too sticky, dust your hands lightly with more cornstarch.

Final Freeze: Place the assembled mochi ice cream balls back onto the parchment-lined baking sheet. Freeze for at least 1 hour, or until firm. This allows the mochi to firm up and the ice cream to re-harden.

Serve: For the best texture, let the mochi ice cream sit at room temperature for 5-10 minutes before serving. This softens the mochi to its signature chewiness. Store leftovers in an airtight container in the freezer.