Best 2 Giant Mochi Ice Cream Recipe By Tasty Recipes
Giant mochi ice cream is a delightful dessert that combines the chewy texture of mochi with the creamy coolness of ice cream. Originating from Japan, this treat has gained immense popularity worldwide due to its unique and delectable flavors. Consisting of a soft and glutinous rice cake exterior filled with a frozen ice cream center, mochi ice cream offers a delightful contrast in textures and temperatures, making it a truly satisfying dessert experience. Whether you're an ice cream enthusiast or simply looking for a unique and delicious treat, this recipe guide will provide you with everything you need to know to create your very own giant mochi ice cream at home.
Here are our top 2 tried and tested recipes!
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
ICE CREAM MOCHI RECIPE BY TASTY
Here's what you need: water, shiratamako flour, shiratamako flour, matcha powder, ice cream
Provided by Lauren Lee
Categories Snacks
Yield 4 servings
Number Of Ingredients 5
Steps:
- Scoop & Freeze your ice cream: Using a muffin tin lined with muffin cups, scoop in your favorite flavor of ice cream in each mold. We recommend using an ice cream scoop that is 1oz in size. Place muffin tin back in the freezer and let it harden for about one hour.
- Make mochi dough: Mix together Sweet rice flour with water, sugar, and 1 teaspoon of matcha powder until very smooth. You can use a whisk with a bowl and strain through a sieve if there are any lumps, or blend together in a blender until smooth.
- Dust a clean working surface generously with a sieve using cornstarch or potato starch.
- Pour the rice flour mixture into a small pot and cook on medium heat stirring constantly with a rubber spatula until the mixture thickens. It will start to get stickier and transparent and glossy.
- Pour the mixture into a microwave-safe bowl, covered with plastic, and cook at 1-minute intervals. Once the mochi dough is halfway transparent cook in 15-30 seconds increments, stirring in between until fully transparent and glossy.
- Pour the cooked mochi on the starched surface and let the steam release for about one minute. Dust the surface of the mochi dough with more starch powder.
- Using a rolling pin, roll out to ½ inch thickness. With a pizza cutter, cut out 3 inch by 3 inch squares. Cover with plastic wrap and set aside while you prepare the other ingredients.
- Assemble mochi: Pick up one mochi square and place it in your palm. Place the scoop of Ice Cream in the center of the mochi square and connect the four seams with your other hand. If too sticky, keep using the starch for your fingers!
- Blot the seamed surface on the starched surface. Cut off any excess mochi dough if necessary.
- Enjoy!
Nutrition Facts : Calories 349 calories, Carbohydrate 53 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, Sugar 22 grams
Tips:
- For the mochi dough, use glutinous rice flour, also known as sweet rice flour or mochiko flour, to achieve the chewy and sticky texture characteristic of mochi.
- Make sure the water used for the mochi dough is boiling hot to properly hydrate the flour and create a smooth and pliable dough.
- When kneading the mochi dough, work it until it becomes smooth and elastic, and no longer sticks to your hands. This may take a few minutes of kneading.
- For the ice cream filling, use high-quality ice cream that you enjoy. You can use store-bought or homemade ice cream.
- If you are using store-bought ice cream, soften it slightly before assembling the mochi ice cream balls. This will make it easier to scoop and shape.
- When shaping the mochi ice cream balls, work quickly to prevent the ice cream from melting. If the ice cream becomes too soft, place it back in the freezer for a few minutes to firm it up before continuing.
- To coat the mochi ice cream balls in kinako powder, place them in a shallow dish filled with the powder and gently roll them around until evenly coated.
- Serve the mochi ice cream balls immediately or store them in the freezer for later. If storing, place them in an airtight container and freeze for up to 2 weeks.
Conclusion:
The Giant Mochi Ice Cream is a fun and delicious treat that is perfect for any occasion. With its chewy mochi exterior and creamy ice cream filling, it is sure to be a hit with people of all ages. It is relatively easy to make and can be customized with different flavors of ice cream and toppings. Whether you are making it for a party or just as a special treat for yourself, the Giant Mochi Ice Cream is sure to impress.
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