Basil & Olive Oil Mochi Ice Cream

Mochi Ice cream balls with a twist! Fresh basil leaves and California Olive Ranch 100% CA extra virgin olive oil are blended right into the naturally gluten free mochi dough, bringing a fresh taste and silky smooth texture. Use your favorite vanilla ice cream or dairy-free substitute, with this beautiful, earthy green colored dough that comes naturally from the basil leaves and get ready to impress friends with this creative and extremely delicious dessert.

Ingredients

Ingredients:

1 cup sweet rice flour

1/4 cup cane sugar

2 tablespoons powdered sugar
1 cup water
About 2 cups loosely packed basil
2 tablespoons California Olive Ranch 100% CA Extra Virgin Olive Oil
Tapioca flour, for dusting and rolling
Vanilla ice cream of your choice
Plastic wrap cut into 6 by 6 inch square pieces, about 20 pieces

Instructions

Preheat oven to 350F
Add basil to a food processor and break down into very small pieces
Combine sweet rice flour, cane sugar and powdered sugar in a medium sized mixing bowl
Add in water, processed basil leaves and California Olive Ranch 100% CA EVOO. Mix Well Add mixture to greased 9 by 13 baking dish
Bake in oven for 45 minutes
While baking, line a cookie tray with parchment paper. Working quickly, scoop out 20 small ice cream balls and place on parchment paper
Pop ice cream balls into freezer for at least 20 minutes so they have time to harden
When dough is done baking remove from oven and let cool for 5-10 minutes
Remove dough from baking dish and place on a clean surface that has been dusted with tapioca flour
Using a rolling pin, roll dough out to about a 1/4 inch thickness. Using a large cookie cutter, or the rim of a glass about 4 inches in diameter, cut circles out of dough
Reshape scraps of dough into a ball, roll out again and repeat until it is all used up
When dough has cooled completely, again working quickly, take one frozen ice cream scoop from freezer at a time and wrap in dough, pinching the top tightly to close it.
Twist wrapped mochi ball into a pre-cut plastic wrap and wrap tightly.
Place mochi ice cream balls back in freezer until ready to serve