uTry.it: How to Make Mochi Ice Cream 雪糕糯米糍

Have you ever tried Mochi Ice Cream 雪糕糯米糍 before? These little gems are one of my childhood favorites. They used to be occasional treats when I was young. Besides it’s considered a little pricey for me when I was a kid, and that there weren’t that many places that sell them back in the good old days! So, I cherished them whenever I get my hands on these delicious treats! Fast forward to now, they are more widely available and not as expensive as in the past.

How to Make Ice Cream Mochi 雪糕糯米糍 http://uTry.it

However, the good news is, I will show you how you can easily make them at home, with the help of my recipe and tutorial! Best of all, you can create them using your favorite ice cream flavor! That way, you can enjoy any flavor that your heart desired! Mochi Ice Cream is a confection made from Japanese Mochi (pounded sticky rice dough) filled with a scoop of ice cream. They might seems complicated to make, but actually quite simple. Check out my video tutorial above for more tips and tricks. There are quite a few steps and chilling time, but all quite straight forward to follow.

In the mochi dough, I used a mix of glutenous rice flour as well as regular rice flour. The glutenous rice flour gives this treat the signature chewy texture while the regular rice flour yield the tender and soft texture for the mochi skin, even after freezing! Therefore, it's important to use both type of flours and not just one. With that said, you should always let your Ice Cream Mochi rest at the room temperature for a few minutes before serving. That way, the mochi skin and the ice cream will have a chance to soften up before you bite into one.

In today’s Mochi Ice Cream, I filled them with an Easy Mango Ice Cream, which I will also show you how to make in my video, as well as Roasted Strawberry and Matcha Green Tea Ice Cream! They are all homemade with natural and organic ingredients. Check out the recipe links at the end of the post if you're interested to make your own. Otherwise, you can use any store bought ice cream as well.

Aren't they gorgeous? I love how beautiful and colorful they turned out. They make me feel happy just by looking at them, not to mention, they are refreshing and delightful to enjoy in the hot summer days! Hope you’re enjoying summer in full blast! If your kiddos are already back to school, these would definitely be their favorite after school snacks! Thank you so much for stopping by today. Remember, Eat, Drink, and Be Happy! Stay tuned for more fun and delicious recipe next week!

Ingredients and Tools Used:
Organic Vanilla Extract (Click here for more information)
Glutinous Rice Flour (糯米粉) (Click here for more information)
Potato Starch (片粟粉) (Click here for more information)
Freezer Safe Container (Click here for more information)
Ninja Blender (Click here for more information)
Ice Cream Machine (Click here for more information)
Tovolo Ice Cream Tub (Click here for more information)
Mini Muffin Pan (Click here for more information)
Mini Cupcake Liners (Click here for more information)
Silpat (Click here for more information)
Rolling Pin (Click here for more information)
Round Cookie Cutter Set (Click here for more information)
Cookie Dough Scoop (Click here for more information)
Ice Cream Scoop (Click here for more information)
Regular Rice Flour (粘米粉) (Click here for more information)

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Ice Cream Mochi 雪糕糯米糍
Makes: 12 pieces

10 tablespoons glutinous rice flour (糯米粉)
6 tablespoons rice flour (粘米粉)
1 cup water
6 tablespoons sugar
1/2 cup potato starch for rolling
2 pint of your favorite ice cream (see below for homemade recipes)*

Line cupcake liners in a mini muffin pan. With a cookie dough scoop, scoop out ice cream onto the liners. Keep in freezer until solid, about 1 hour.

In a large microwave-safe mixing bowl, sift glutinous rice flour, rice flour, and sugar together. Add water and whisk mixture until well incorporated.

Cover the bowl with plastic wrap leaving a small opening uncovered. Heat the mixture on high in the microwave for 1 1/2 minute.

Take it out and stir with a wet silicone spatula. Cover the bowl and heat on high for another 1 minute. Again, stir with a wet spatula and heat mixture for a final 30 seconds or until the mixture is cooked through. It’ll be slightly translucent when the flour is cooked.
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Wrap the mochi dough with plastic wrap and refrigerate until completely cooled.

Dust the surface of a parchment paper with potato starch and place the cooled mochi dough on top and dust off with more potato starch. With a rolling pin, roll the mochi dough until it’s about 3/8-inch thick.

Cut mochi dough with a large round cookie cutter, dust off excess starch. Place each mochi dough on a small piece of plastic wrap and repeat with the remaining cut-out dough.

Place a scoop of prepared ice cream onto a mochi dough round, wrap the ice cream and seal the edges. Wrap each with the plastic wrap and place back into the muffin pan and chill in the freezer for 30 minutes, or until ready to serve. Enjoy!

*Easy Mango Ice Cream
3 cups mango cubes, from 4 medium yellow mangoes
1 1/2 cup milk
1 cup heavy cream
1/2 cup sugar
1/2 teaspoon vanilla extract
a pinch of kosher salt
1 tablespoon orange liquour

Place fresh mango cubes in a freezer safe container and freeze until solid, about 4 hours.

Place frozen mango cubes, milk, cream, sugar, vanilla extract, and salt in a blender. Process until smooth. The consistency will be like a thick milkshake.

Pour this mixture into your ice cream maker and follow the manufacturer instructions of your machine. The mango ice cream should be done in 15 to 20 minutes. Make sure to freeze the ice cream machine bowl the night before churning to make sure it’s cold.

At this point, the mango ice cream is similar to a soft serve ice cream texture. You can enjoy it now, or place it in a freezer save container to freeze overnight for a firmer texture.