Mochi Ice Cream
2 hours active, 12 hours + rest
makes: 10-60 mochi ice creams (dough recipe is for 10)
Cute! That is the best way to describe these lovely, colorful balls of deliciousness. I love ice cream, but hate it dripping down my hands as I try to finish off my cone. Mochi ice cream are a perfect solution! Imagine grabbing ice cream with your fingers! How great is that.
Mochi are a quintessentially Japanese dessert, however, it is very much loved in Hawaii. Hawaiian mochi is filled with local flavors like mango, guava, and passion fruit (locally known as liliko’i). I decided this was the perfect dish to end our Hawaiian-Japanese fusion meal.
It can be easily made with store-bought ice cream, but I wanted to make some special flavors for the evening. I made Matcha Ice Cream for the authentic Japanese flavor, a Passion Fruit Ice Cream and a Mango Ice Cream to bring in the Hawaiian harvest, and a Raspberry Ice Cream because that is Nico’s favorite.
I make a quick and easy ice cream that does not require an ice cream maker, all you need to do is freeze it and its ready to go! Simply whip up a pint of heavy cream until soft peaks form mix in a can of sweetened condensed milk and about a cup of fruit pulp (or 2 tablespoons of Matcha). I found that 1/4 of the recipe of each makes about 15 mochi ice cream.
It is easiest to make the mochi dough 10 at a time, the ingredients below are listed for 10 so multiply them according to your needs.
- Ice Cream:
- 1 pint heavy whipping cream
- 1 can sweetened condensed milk
- 1 cup fruit pulp
- Mochi Dough (makes 10 – make 10 at a time for the easiest procedure):
- 1/2 cup sweet glutinous rice flour
- 1/2 cup cold water
- pinch of salt
- 2 tablespoons sugar
- cornstarch, as needed
- 1/2 teaspoon of matcha if using
- For the ice cream: Whip heavy whipping cream until soft peaks form.
- Add in sweetened condensed milk and fruit pulp.
- To expedite the process, I lined an egg carton with plastic wrap and poured about 2-3 tablespoons of cream into each indent. If you are using pre-frozen ice cream, just use a small scoop to scoop out circles and freeze them.
- For the mochi dough: Stir rice flour, sugar, and water until smooth.
- Cover in plastic and microwave for 2 minutes. The dough should be thick and sticky.
- Dump onto corn starch dusted counter and gingerly flatten, it will be hot. Flip regularly, constantly adding more cornstarch as needed, and roll out to 1/8 inch thick.
- Use a large biscuit ring to cut out circles and wrap around a frozen bit of ice cream. Seal the edges and cut off any excess, there will be less excess if using a round piece of dough instead of the traditional square.
- It works better while warm, however, you can place the dough back in your bowl and microwave for another minute and re-roll.
- Repeat with more dough until you have covered all of your ice cream bowls.
- Refrigerate for another hour or two and then defrost a few minutes before serving.