MOCHI ICE CREAM
Homemade Mochi Ice Cream is a sweet and chewy Japanese rice cake filled with your choice of ice cream in a soft, slightly chewy, sweet rice dough. You won't believe how easy it is to make yourself!
Provided by Lauren Allen
Categories Dessert
Time 2h30m
Number Of Ingredients 7
Steps:
- Freeze ice cream balls: Line a sheet pan with parchment paper. Working quickly, use a small ice cream scoop to scoop ice cream balls and place them onto the parchment paper. Be sure to pack the ice cream tightly as you scoop, leaving a flat edge on the ice cream so that it will sit flat on your cookie sheet. Freeze for 1 hour.
- Make mochi: Combine flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir well until smooth. Cover the bowl with plastic wrap and microwave mochi dough for 1 minute. Wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture. Cover and microwave again for 1 minute. Fold the dough again and microwave for 30 more seconds. The mochi should look slightly shiny and if it doesn't, microwave for 30 more seconds.
- Roll dough: Place a piece of parchment paper on the counter and dust with a layer of cornstarch. Use a rubber spatula to scrape the mochi dough from the bowl and onto the parchment paper (keep in mind that it will be very hot, so be careful not to touch it. Place the dirty dishes in the sink and soak them in water.
- Dust the top of the dough ball with cornstarch. Use a rolling pin to roll the mochi dough into a large rectangle. If the dough sticks at all while rolling, continue to dust the top with cornstarch to prevent sticking. Roll the dough to a thickness of 1/4''. Place the parchment paper with the rolled out dough onto a sheet pan and refrigerate for 30 minutes.
- Use scissors to cut large squares of plastic wrap (one for each ice cream ball). Each mochi will get wrapped in plastic wrap before freezing.
- Fill the dough: Remove the dough from the fridge and use a round cookie or biscuit cutter (about 3 inch round) to cut circles in the dough. Your circles need to be big enough to pinch the dough around the ice cream. Pick up one circle of dough and gently brush off the cornstarch from the top (I like to use a dry pastry brush to do this). Working with one scoop of ice cream at a time, keeping the rest in the freezer so they don't melt, place one ice cream scoop in the center of the mochi and gently press the dough around the ice cream. Pinch the edges of the mochi to seal it. Place mochi on a piece of plastic wrap bringing the corners of the square to the center and twisting tightly at the top to seal it.
- Freeze: Place mochi back in the freezer with the twisted plastic wrap side down. Continue with remaining dough and ice cream. Freeze mochi ice cream for at least 1 hour before eating. Once frozen, store it, still wrapped in the plastic wrap, in a freezer safe bag or container in the freezer for up to 3 months. Allow the dough to slightly thaw before eating.
Nutrition Facts : Calories 70 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
GIANT MOCHI ICE CREAM RECIPE BY TASTY
This colossal combination of chewy Japanese mochi and creamy ice cream provides a double dose of matcha goodness. The mochi outside is made with glutinous rice flour and matcha powder, while the homemade ice cream center is also flavored with - you guessed it - even more matcha. Green tea lovers, rejoice!
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make mochi. Combine glutinous rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes.
- Mix well with using a wooden spatula.
- Line a 10-inch (25 cm) bowl with plastic, set it aside, and sprinkle your tabletop with enough potato starch to avoid sticking.
- Mix the mochi mixture and place on top of the starch.
- Roll out the mochi larger than the bowl, about 15 inches (38 cm) across.
- Lay mochi over the plastic-lined bowl.
- Make the matcha ice cream. In a large bowl, add heavy cream, condensed milk, and matcha. Using a hand mixer, whip until thickened to soft peaks.
- Add the ice cream mixture into the mochi-lined bowl. Take the excess mochi and lay it over the middle, encasing the ice cream. Cover with plastic.
- Freeze at least 6 hours or overnight.
- Bring the mochi ice cream to room temperature for 15-30 minutes before serving so mochi has time to soften.
- Garnish with extra matcha on top, if you please.
- Enjoy!
Nutrition Facts : Calories 517 calories, Carbohydrate 62 grams, Fat 30 grams, Fiber 0 grams, Protein 7 grams, Sugar 42 grams
MOCHA ICE CREAM
Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. "Coffee really enhances the flavor," he assures.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 71mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
MOCHI ICE CREAM
Practice makes perfect! Don't be put off if your mochi are not perfect the first time around, these Japanese treats take time to master. Stick with it and before you know it you will be folding up your mochi like a pro. Plus, they will be delicious no matter what they look like.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 mochi ice creams
Number Of Ingredients 6
Steps:
- Line a small baking sheet or an egg carton with plastic wrap. Scoop the ice cream into 8 tight round balls using a 1-ounce cookie scoop (about 2 packed tablespoons each). Freeze on the prepared pan or in the egg carton cups until solid, at least 4 hours or overnight.
- Place a large piece of parchment paper on a work surface. Using a fine-mesh sieve, dust the parchment generously with cornstarch. (Use more cornstarch than you think you need - the dough will be very sticky.) In a large bowl, whisk the rice flour, sugar, water and food coloring until smooth. Pour the mixture into a small saucepan and cook over medium heat, stirring and folding with a rubber spatula, until a stiff tacky dough forms, 5 to 7 minutes. (It's OK if it looks lumpy at first; it will smooth out.) The dough should be very thick and feel slightly tough and rubbery.
- Transfer the dough to the parchment and dust the top generously with cornstarch. Place another piece of parchment over the dough and carefully press into a thin disk. Let the dough cool to room temperature, about 1 hour.
- Roll out the dough into a large round or oval, about 1/4 inch thick. Using a 4- to 4 1/2-inch fluted or plain round cookie cutter, cut out as many rounds as possible. Gather the scraps to cut out more rounds, dusting with more cornstarch as needed (you should have at least 8 rounds). Dust a plate with cornstarch; make sure the dough rounds are dusted with cornstarch, then stack them on the plate and cover with plastic wrap. Refrigerate at least 30 minutes.
- Assemble the mochi: Use plastic gloves if you have them. Line a small baking sheet or a 9-by-13-inch baking dish with parchment paper, dust generously with cornstarch and place in the freezer. Fill a small dish with cool water. Working with one dough round at a time, gently brush off any excess cornstarch and place the round flat in your hand. Working quickly, place a scoop of ice cream into the center of the dough. Gently pull up the edges of the dough to enclose the ice cream, using a small dab of water if the seams aren't sticking. Gently stretch, twist and pinch the dough together at the seams to secure. Immediately place the mochi seam-side down in the cold pan in the freezer. Repeat with the remaining dough rounds and ice cream balls. Cover the mochi with plastic wrap and freeze until firm, 1 to 2 hours. Let soften for a few minutes before eating.
MASON JAR ICE CREAM RECIPE BY TASTY
Craving a cold and refreshing treat on a hot day? These easy mason jar ice creams are super fun and easy to make. Choose your favorite flavor or make all three for the ultimate ice cream taste test!
Provided by Bella Lopez
Categories Desserts
Time P1D
Yield 3 Servings
Number Of Ingredients 19
Steps:
- Make the strawberry ice cream: In a small blender, blend the strawberries and milk until slightly chunky.
- Add the brown sugar, cream cheese, sweetened condensed milk, heavy cream and blended strawberries to a 12-ounce mason jar. Using an electric hand mixer fitted with the whisk attachment or one standard beater, whip until thickened, 3-5 minutes. Add the crushed freeze-dried strawberries and stir to incorporate. Seal the jar tightly with the lid and freeze for at least 5 hours, or overnight.
- Make the chocolate ice cream: Add the brown sugar, cream cheese, sweetened condensed milk, heavy cream, and cocoa powder to a 12-ounce mason jar. Using an electric hand mixer fitted with the whisk attachment or one standard beater, whip until thickened, 3-5 minutes. Seal the jar with the lid and freeze for at least 5 hours, or overnight.
- Make the matcha mint chocolate chip ice cream: Add the brown sugar, cream cheese, sweetened condensed milk, heavy cream, matcha powder, and mint extract to a 12-ounce mason jar. Using an electric hand mixer fitted with the whisk attachment or one standard beater, whip until thickened, 3-5 minutes. Add the chocolate chips and stir to incorporate. Seal the jar tightly with the lid and freeze for at least 5 hours, or overnight, stirring after about 2 hours to make sure the chocolate chips are evenly distributed.
- Enjoy!
ICE CREAM IN A BAG RECIPE BY TASTY
Homemade ice cream in under 10 minutes? This 3-ingredient ice cream comes together with the help of a little ice and rock salt. It's a great activity for kids to join in too. Top with your favorite toppings and enjoy all summer long!
Provided by Jeremy Paige
Categories Desserts
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Add the heavy cream, sugar and vanilla bean paste to a quart-sized zip-top bag. Stir with a fork or small whisk to evenly combine. Squeeze out all of the excess air from the bag and seal shut.
- Add the crushed ice and rock salt to a gallon-sized zip-top bag. Gently shake to combine.
- Add the cream-filled bag to the ice-filled bag and seal shut. Shake vigorously for 7-10 minutes, until the ice cream has hardened.
- Carefully remove the ice cream bag from the larger bag. Serve immediately with rainbow sprinkles on top.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 17 grams, Fat 51 grams, Fiber 0 grams, Protein 3 grams, Sugar 17 grams
More about "ice cream mochi recipe by tasty"
WHAT IS MOCHI ICE CREAM AND HOW IS IT MADE? - TASTE OF …
From tasteofhome.com
HOW TO MAKE MOCHI ICE CREAM もちアイス • JUST ONE …
From justonecookbook.com
10 BEST MOCHI DESSERT RECIPES | YUMMLY
From yummly.com
HOW TO MAKE JAPANESE MOCHI ICE CREAM - BIGGER BOLDER …
From biggerbolderbaking.com
MOCHI ICE CREAM RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JAPANESE MOCHI ICE CREAM FROM SCRATCH - ONCHEES
From onchees.com
ICE CREAM MOCHI RECIPE
From cook.godrecipe.xyz
MOCHI ARCHIVES | TASTY ICE CREAM
From tastyicecream.com
MOCHI ICE CREAM RECIPE: DELICIOUS JAPANESE ICE CREAM
From foodnewsnews.com
MATCHA MOCHI ICE CREAM | SIFT & SIMMER
From siftandsimmer.com
JAPANESE MOCHI ICE CREAM RECIPE - MATCHA - ROSIE LOVES TEA
From rosielovestea.com
ICE CREAM MOCHI TASTYCIN
From tastycin.com
EASY MOCHI ICE CREAM – 3 FLAVORS (+VIDEO) - IZZYCOOKING
From izzycooking.com
TAG: MOCHI ICE CREAM RECIPES
From icecream.directory
MOCHI ICE CREAM RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
JAPANESE MOCHI ICE CREAM RECIPE - THEBRILLIANTKITCHEN.COM
From thebrilliantkitchen.com
8 EASY MOCHI RECIPES — FROM PLAIN MOCHI TO MOCHI ICE CREAM
From allrecipes.com
12+ MOCHI FLAVORS & EASY RECIPES FOR MOCHI ICE CREAM AND MORE
From allpurposeveggies.com
MOCHI ICE CREAM RECIPE - THEBRILLIANTKITCHEN.COM
From thebrilliantkitchen.com
ICE CREAM MOCHI | RICARDO
From ricardocuisine.com
MOCHI ICE CREAM - TRADIITIONAL JAPANESE RECIPE | 196 FLAVORS
From 196flavors.com
MOCHI ICE CREAM FROM THE COOKING FOODIE - RECIPE ON …
From niftyrecipe.com
HOW TO MAKE THE BEST HOMEMADE MOCHI YOU'VE EVER HAD
From spoonuniversity.com
MOCHI WITH ICE CREAM RECIPE FOR DELICIOUS DESSERT
From foodnewsnews.com
JAPANESE MOCHI ICE CREAM - OKAWARI SHITENE COOKING
From okawarishitenecooking.com
MOCHI ICE CREAM [VIDEO] | MATCHA DESSERT RECIPES, JAPANESE …
From pinterest.com
MOCHI ICE CREAM [VIDEO] | RECIPE [VIDEO] IN 2021 | TASTY BAKING, …
From pinterest.ca
MOCHI ICE CREAM [VIDEO] | RECIPE [VIDEO] IN 2021 | SWEET RECIPES ...
From pinterest.ca
5 BEST HOMEMADE VEGAN MOCHI ICE CREAM RECIPES
From kitchenwhisperers.com
ICE CREAM MOCHI RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOW DO YOU MAKE MOCHI ICE CREAM AT HOME | TASTY ICE CREAM
From tastyicecream.com
MOCHI ICE CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
NINJA CREAMI CHOCOLATE BAILEYS ICE CREAM
From icecream.directory
2-INGREDIENT ICE CREAM MOCHI - EMMYMADE
From emmymade.com
WHAT IS MOCHI ICE CREAM AND HOW DO YOU MAKE IT?
From preprod.tasteofhome.com
MOCHI ICE CREAM RECIPE - COOKING FEVER GEMMES
From cookingfevergemmes.com
JAPANESE MOCHI ICE CREAM [VIDEO] | RECIPE [VIDEO] | MOCHI ICE …
From pinterest.com
GIANT MOCHI ICE CREAM RECIPE BY TASTY - THAIPHOTOS.NET
From thaiphotos.net
RIVAL ICE CREAM MAKER RECIPES - THEBRILLIANTKITCHEN.COM
From thebrilliantkitchen.com
MANGO MOCHI ICE CREAM RECIPE
From damngoodicecream.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love