Ice Cream Mochi

History

Ice cream mochi is a delightful fusion of Japanese tradition and modern innovation. Mochi, a traditional Japanese food, is made from glutinous rice pounded into a sticky dough. Originating centuries ago, mochi has been a significant part of Japanese culture, often consumed during celebrations like the New Year.

The marriage of mochi with ice cream is a relatively recent invention. In the early 1980s, a Japanese-American entrepreneur, Frances Hashimoto, is credited with popularizing this fusion in the United States. By wrapping the chewy mochi dough around a core of creamy ice cream, she created a novel dessert that encapsulates both texture and flavor contrasts.

This innovation quickly gained popularity, especially in the U.S. and eventually around the world, due to its unique and appealing combination. Ice cream mochi represents a bridge between traditional Japanese culinary arts and contemporary global dessert trends, showcasing how cultural blending can lead to delicious new creations. Today, it comes in a variety of flavors, reflecting both Japanese classics like matcha and more international ones like chocolate and strawberry.

Ingredients

• 1 ½ cup of your FAVORITE Ice Cream (1 cup for filling, ½ cup for mochi batter)

• ⅓ cup Sweet Rice Flour -Mochiko

• 1 tbsp Potato Starch (for dusting) Sub Corn Starch

Equipment

• 1 Microwave

• 1 Mixing Bowl

• 1 Fork

• 1 Ice Cream scooper or Spoon

• 4 Cupcake liners (optional)

• Plastic Wrap

Directions

1. Scoop 4 Ice cream balls using a scooper or a spoon. Each ball should be about ¼ cup of ice cream. Use a knife to scrape excess ice cream off the bottom if using a scooper. Cupcake liners are optional but it will help the ice cream into the mochi without handling as much. If you do not have cupcake liners, you can also scoop the ice cream onto a plate or baking pan as well. (1 cup Ice Cream for filling)

2. Once the ice cream balls are scooped, put the ice cream into the freezer again to harden up for 2 hours.

3. After the ice cream has had time to harden, it's time to make our mochi. Scoop out ½ cup of ice cream and let it melt in a bowl. (½ cup Ice Cream for Mochi batter)

4. Once the Ice cream has melted, combine and mix well with Sweet Rice Flour-Mochiko. Every Ice cream is a different consistency, so if your batter is too thick and pasty, add some more Ice cream to this mixture. (⅓ cup Sweet Rice Flour-Mochiko)

5. Mix well and cover with Plastic wrap. Use a fork to puncture the plastic 4-5 times to let steam escape and microwave for 2 minutes.

6. Take out your mochi and let it cool down for a few minutes before removing the plastic wrap. Be careful of the steam.

7. Mix the mochi with a spatula and prepare your work station. Dust some Potato Starch or Substitute Corn Starch on a cutting board or clean countertop. Rub some Starch on your hands as well to preventing the mochi from sticking. (1 tablespoon Potato Starch for dusting, Sub Corn Starch)

8. Once the mochi has cooled down enough, transfer to your work station and use your hands to flatten into a square shape about 8 inches on each side.

9. Use your spatula to cut the mochi into 4 equal squares.

10. Have your plastic wrap handy so you can move quickly during the wrapping.

11. Hold the plastic wrap in your hand, and place the mochi down first, then the ice cream rounded side down. Bring the corners of the mochi up around the flat side of the ice cream and pinch together. Wrap with plastic and set seam side down.

12. Place back into the freezer for 2 hours until ice cream has set again.

13. Enjoy!

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