27+ Must Try Ice Cream Mochi Recipes: A Cool Twist on a Classic Treat

If you’ve ever tasted the unique combination of chewy mochi and creamy ice cream, you know it’s an unforgettable experience.

The delightful contrast between the soft, chewy exterior and the cold, rich ice cream filling makes mochi ice cream one of the most satisfying treats.

Whether you’re craving something fruity, chocolatey, or even nutty, the possibilities for creating mouthwatering ice cream mochi are endless.

In this blog post, we’re excited to share 27+ ice cream mochi recipes that will elevate your dessert game and offer something for every taste preference.

From classic flavors like vanilla and strawberry to exotic creations like matcha and mango sorbet, these recipes are guaranteed to delight and inspire.

If you’re a fan of ice cream or mochi (or both!), these recipes are a must-try. Let’s dive in and explore the sweet world of ice cream mochi!

27+ Must Try Ice Cream Mochi Recipes: A Cool Twist on a Classic Treat

Making ice cream mochi at home is not only a fun and creative way to enjoy two beloved treats, but it also gives you the freedom to experiment with flavors and fillings.

The chewy, sticky mochi dough pairs beautifully with the cold, creamy ice cream, creating a satisfying contrast in every bite.

Whether you’re trying classic flavors or venturing into more adventurous ones, these 27+ ice cream mochi recipes will surely leave you craving more.

So, roll up your sleeves and get ready to make your own ice cream mochis.

With a bit of time, patience, and creativity, you’ll have a fun, refreshing treat that’s perfect for any occasion.

Enjoy experimenting with different ice cream varieties, toppings, and mochi dough recipes, and impress your friends and family with your homemade creations.

Matcha Green Tea Ice Cream Mochi

A twist on a traditional Japanese treat, this matcha green tea ice cream mochi combines the richness of green tea flavor with the cool, creamy texture of ice cream. It’s the perfect balance of earthy bitterness and sweet indulgence, all wrapped in chewy mochi dough. Ideal for matcha lovers or those looking to try something different with their ice cream.

Ingredients:

• 2 cups matcha green tea ice cream
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• Cornstarch (for dusting)
• A pinch of salt

Instructions:

1. Begin by scooping the matcha ice cream into small balls (about 1 inch in diameter). Place them on a baking sheet lined with parchment paper and freeze for at least 2 hours.
2. In a heatproof bowl, combine the sweet rice flour, sugar, and a pinch of salt. Slowly add the water while stirring until smooth.
3. Steam the mochi mixture for 20 minutes, stirring every 5 minutes to prevent lumps. Once done, remove from heat and let it cool slightly.
4. Dust your workspace with cornstarch. Place the steamed mochi on the surface and flatten it into a thin layer. Cut it into squares large enough to wrap around each frozen ice cream ball.
5. Wrap the ice cream balls in the mochi squares, gently sealing the edges.
6. Return the mochi-wrapped ice cream balls to the freezer for another 1-2 hours until firm.

For a delightful and unique dessert, these matcha green tea ice cream mochis are sure to impress. The smooth, slightly bitter flavor of the matcha pairs beautifully with the cool ice cream, and the chewy mochi dough adds a fun texture that will make this treat a hit at any gathering. Whether you’re enjoying them as a personal indulgence or serving them to guests, these mochis bring an authentic Japanese touch to your dessert menu.

Mango Coconut Ice Cream Mochi

If you’re craving tropical flavors, this mango coconut ice cream mochi is a dreamy option. The creamy mango ice cream and the subtle sweetness of coconut come together in this exotic treat. With a soft mochi dough exterior, it offers a refreshing bite that will transport your taste buds to a tropical paradise.

Ingredients:

• 2 cups mango ice cream
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• 1/4 cup shredded coconut (optional for dusting)
• A pinch of salt

Instructions:

1. Scoop mango ice cream into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet. Freeze for 2-3 hours or until solid.
2. In a mixing bowl, combine sweet rice flour, sugar, and a pinch of salt. Gradually add water while stirring to create a smooth batter.
3. Steam the batter in a heatproof bowl for 15-20 minutes, stirring every few minutes to ensure the mixture thickens evenly.
4. Dust a clean surface with cornstarch or shredded coconut. Once the mochi mixture has cooled slightly, transfer it onto the surface and flatten it into a thin, even sheet.
5. Cut the mochi into squares large enough to wrap around the frozen mango ice cream balls.
6. Gently place each ice cream ball in the center of the mochi squares and fold the dough around the ice cream, sealing the edges tightly.
7. Return the wrapped ice cream mochis to the freezer for an hour or two to firm up.

Mango coconut ice cream mochi offers a fresh, creamy, and perfectly sweet experience with every bite. The combination of coconut and mango not only brings the bright flavors of summer but also ensures that each bite is bursting with rich tropical goodness. It’s a fun, indulgent way to enjoy your ice cream while getting that chewy mochi dough in every mouthful.

Strawberry Vanilla Ice Cream Mochi

For those who love a classic flavor combination, this strawberry vanilla ice cream mochi recipe brings a little bit of everything. The sweet, refreshing taste of strawberry and the creamy vanilla ice cream wrapped in chewy mochi dough create a deliciously satisfying dessert. Perfect for a fun afternoon snack or a dessert after dinner.

Ingredients:

• 2 cups strawberry vanilla ice cream
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• Cornstarch (for dusting)
• A pinch of salt

Instructions:

1. Scoop the strawberry vanilla ice cream into small balls (about 1 inch in diameter). Arrange them on a parchment-lined tray and freeze for 2 hours or until firm.
2. In a heatproof bowl, combine the sweet rice flour, sugar, and salt. Gradually add the water while stirring until the mixture is smooth and lump-free.
3. Steam the batter for about 15-20 minutes, stirring every 5 minutes to ensure smooth consistency.
4. Once the mochi mixture has cooled slightly, dust your work surface with cornstarch. Transfer the mochi dough onto the surface and roll it out to a thin layer.
5. Cut the mochi into squares that are large enough to wrap around each frozen ice cream ball.
6. Wrap the mochi squares around the ice cream balls and gently seal the edges to ensure the ice cream is fully covered.
7. Freeze the wrapped mochis for an additional 1-2 hours to allow them to firm up.

This strawberry vanilla ice cream mochi offers a balanced combination of familiar flavors with a fun, chewy twist. The luscious vanilla ice cream paired with the fresh sweetness of strawberry creates a harmonious taste that is sure to please any dessert lover. Whether you’re enjoying these as a light snack or a special treat for a celebration, this mochi will definitely be a crowd-pleaser.

Chocolate Peanut Butter Ice Cream Mochi

A perfect treat for chocolate and peanut butter lovers, this chocolate peanut butter ice cream mochi combines two of the most beloved flavors. The creamy peanut butter ice cream wrapped in chocolate mochi dough creates a luscious, decadent experience with every bite. It’s the perfect indulgence for those who love rich, nutty desserts.

Ingredients:

• 2 cups peanut butter ice cream
• 1 cup sweet rice flour (mochi flour)
• 2 tbsp cocoa powder
• 1/4 cup sugar
• 1/2 cup water
• A pinch of salt
• Cornstarch (for dusting)

Instructions:

1. Scoop peanut butter ice cream into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper. Freeze for 2-3 hours or until solid.
2. In a heatproof bowl, combine the sweet rice flour, cocoa powder, sugar, and a pinch of salt. Gradually add water while stirring until smooth.
3. Steam the mochi mixture for 20 minutes, stirring every 5 minutes to ensure it thickens evenly.
4. Once the mochi mixture cools slightly, dust your workspace with cornstarch. Transfer the steamed dough to the surface and flatten it into a thin sheet.
5. Cut the mochi into squares that are large enough to wrap around each frozen peanut butter ice cream ball.
6. Carefully wrap each ice cream ball with the mochi squares, sealing the edges.
7. Place the wrapped ice cream mochis back into the freezer for 1-2 hours to firm up before serving.

These chocolate peanut butter ice cream mochis are a delightful, indulgent treat that combines the richness of chocolate and peanut butter in a chewy, ice cream-filled dessert. The chocolate mochi dough adds a deep, rich layer to the creamy peanut butter ice cream, making every bite irresistible. Whether you’re enjoying them on your own or sharing them with friends, these mochis are sure to satisfy your sweet tooth and leave you craving more.

Coffee Ice Cream Mochi

For coffee aficionados, this coffee ice cream mochi is a sophisticated yet delightful dessert. The smooth, bold coffee ice cream is enveloped in soft, chewy mochi dough, making it a perfect balance of creamy and chewy. If you love coffee-flavored treats, this mochi is your go-to indulgence.

Ingredients:

• 2 cups coffee ice cream
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• A pinch of salt
• Cornstarch (for dusting)

Instructions:

1. Scoop the coffee ice cream into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet. Freeze them for at least 2 hours or until solid.
2. In a mixing bowl, combine sweet rice flour, sugar, and a pinch of salt. Gradually add water while stirring until smooth.
3. Steam the mochi mixture for 15-20 minutes, stirring occasionally to prevent lumps.
4. Once the mochi mixture is ready and has slightly cooled, dust a clean surface with cornstarch. Transfer the dough onto the surface and flatten it into a thin sheet.
5. Cut the mochi into squares large enough to wrap around the frozen coffee ice cream balls.
6. Wrap each ice cream ball in the mochi squares and gently seal the edges.
7. Place the wrapped mochis back in the freezer for another 1-2 hours to firm up before serving.

These coffee ice cream mochis are the ideal treat for those who enjoy coffee flavors. The boldness of the coffee ice cream, combined with the soft, chewy mochi dough, creates a satisfying dessert experience that’s both refreshing and indulgent. Whether you’re treating yourself after a meal or serving them at a gathering, these mochis will definitely impress.

Lemon Sorbet Ice Cream Mochi

For a refreshing and light dessert, these lemon sorbet ice cream mochis offer a tangy and sweet option. The tartness of the lemon sorbet is perfectly balanced with the chewy, soft mochi exterior, making it an ideal treat for warm weather or anyone who enjoys a zesty flavor combination.

Ingredients:

• 2 cups lemon sorbet
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• A pinch of salt
• Cornstarch (for dusting)

Instructions:

1. Scoop lemon sorbet into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet. Freeze for at least 2 hours until they become firm.
2. In a mixing bowl, combine sweet rice flour, sugar, and a pinch of salt. Gradually add water while stirring until smooth and lump-free.
3. Steam the mochi mixture for 20 minutes, stirring occasionally to keep the texture smooth.
4. Once the mochi dough has cooled slightly, dust a clean surface with cornstarch. Flatten the dough into a thin sheet on the surface.
5. Cut the mochi into squares that are large enough to wrap around each frozen lemon sorbet ice cream ball.
6. Wrap the ice cream balls with the mochi squares and seal the edges carefully.
7. Place the wrapped mochis back into the freezer for another 1-2 hours to firm up before serving.

These lemon sorbet ice cream mochis offer a wonderfully refreshing burst of citrus flavor, with the chewy mochi dough providing the perfect texture to complement the sorbet. If you’re looking for a light, fruity treat to cleanse your palate or add a zesty twist to your dessert repertoire, these mochis will not disappoint. They’re sure to brighten up any occasion with their vibrant and tangy flavors.

Taro Ice Cream Mochi

Taro, with its subtle, nutty flavor, pairs beautifully with the creamy texture of ice cream. Taro ice cream mochi combines the unique taste of taro with the chewy delight of mochi, creating a comforting and indulgent dessert. If you’ve never tried taro, this recipe offers a fantastic introduction to this deliciously creamy and flavorful root.

Ingredients:

• 2 cups taro ice cream
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• A pinch of salt
• Cornstarch (for dusting)

Instructions:

1. Scoop the taro ice cream into small balls (about 1 inch in diameter) and place them on a parchment-lined tray. Freeze for at least 2 hours until solid.
2. In a heatproof bowl, combine sweet rice flour, sugar, and a pinch of salt. Gradually add water while stirring until smooth.
3. Steam the mixture for 20 minutes, stirring every 5 minutes to ensure an even consistency.
4. Once the mixture has cooled slightly, dust a clean surface with cornstarch. Flatten the mochi dough into a thin sheet on the surface.
5. Cut the mochi into squares large enough to wrap each ice cream ball.
6. Carefully wrap each taro ice cream ball with the mochi, pinching the edges to seal.
7. Return the wrapped mochis to the freezer for 1-2 hours to firm up.

These taro ice cream mochis offer a deliciously smooth, creamy bite with a unique flavor that’s both sweet and slightly earthy. The delicate taste of taro complements the ice cream perfectly, and the chewy mochi dough adds an extra layer of texture that makes these mochis even more delightful. Perfect for those who enjoy trying new flavors, these mochis are sure to become a favorite.

Raspberry Cheesecake Ice Cream Mochi

Indulge in the creamy, tangy sweetness of cheesecake with this raspberry cheesecake ice cream mochi. The raspberry ice cream adds a fresh, fruity layer, while the cheesecake ice cream delivers a rich, velvety texture. Wrapped in soft mochi dough, this dessert is the perfect balance of creamy, sweet, and slightly tart flavors.

Ingredients:

• 2 cups raspberry cheesecake ice cream
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• A pinch of salt
• Cornstarch (for dusting)

Instructions:

1. Scoop raspberry cheesecake ice cream into small balls (about 1 inch in diameter) and place them on a parchment-lined tray. Freeze for at least 2 hours or until firm.
2. In a mixing bowl, combine sweet rice flour, sugar, and a pinch of salt. Gradually add water while stirring to form a smooth, lump-free batter.
3. Steam the batter for 20 minutes, stirring occasionally to prevent clumping.
4. Once the mochi dough cools slightly, dust a clean surface with cornstarch. Transfer the dough onto the surface and flatten it into a thin sheet.
5. Cut the mochi into squares large enough to wrap around each ice cream ball.
6. Carefully wrap the ice cream balls in the mochi squares, sealing the edges tightly.
7. Return the wrapped mochis to the freezer for 1-2 hours to firm up.

The raspberry cheesecake ice cream mochi offers an indulgent dessert experience with a perfect balance of fruity tartness and creamy richness. The creamy cheesecake flavor paired with the slight tang of raspberry creates a luscious combination, and the soft, chewy mochi dough adds a delightful texture. This dessert is perfect for any occasion, offering a fun and delicious twist on classic cheesecake flavors.

Pistachio Ice Cream Mochi

Pistachios bring a delightful nutty flavor and a touch of earthiness that pairs wonderfully with rich ice cream. This pistachio ice cream mochi is perfect for those who love nutty, slightly savory desserts. Wrapped in chewy, soft mochi dough, it creates a memorable bite that’s both indulgent and satisfying.

Ingredients:

• 2 cups pistachio ice cream
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• A pinch of salt
• Cornstarch (for dusting)

Instructions:

1. Scoop the pistachio ice cream into small balls (about 1 inch in diameter) and arrange them on a parchment-lined tray. Freeze them for at least 2 hours or until firm.
2. In a heatproof bowl, combine the sweet rice flour, sugar, and a pinch of salt. Gradually add the water while stirring until smooth.
3. Steam the mixture for 20 minutes, stirring occasionally to ensure an even consistency.
4. Once the mochi mixture has cooled slightly, dust a clean surface with cornstarch. Flatten the mochi dough into a thin sheet on the surface.
5. Cut the mochi into squares large enough to wrap around the frozen pistachio ice cream balls.
6. Carefully wrap each ice cream ball with the mochi, pinching the edges to seal them securely.
7. Place the wrapped mochis back into the freezer for another 1-2 hours to allow them to firm up.

These pistachio ice cream mochis are perfect for anyone who loves the distinctive, nutty flavor of pistachios. The creamy ice cream enhances the rich flavor of the pistachios, while the chewy mochi dough adds a satisfying texture. This treat is ideal for those looking for something a little more refined and unique, offering a nutty and creamy indulgence wrapped in a soft, chewy exterior.

Matcha Green Tea Ice Cream Mochi

Matcha lovers will appreciate this mochi filled with the rich, earthy flavor of green tea. The creamy matcha ice cream, with its slightly bitter, herbal notes, pairs perfectly with the soft, chewy mochi dough. This combination creates a delicate and refined dessert that’s both soothing and satisfying.

Ingredients:

• 2 cups matcha green tea ice cream
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• A pinch of salt
• Cornstarch (for dusting)

Instructions:

1. Scoop the matcha ice cream into small balls (about 1 inch in diameter) and place them on a parchment-lined tray. Freeze for at least 2-3 hours or until the ice cream is solid.
2. In a bowl, mix the sweet rice flour, sugar, and a pinch of salt. Gradually add water, stirring until the mixture becomes smooth and free of lumps.
3. Steam the mixture in a heatproof bowl for about 15-20 minutes, stirring occasionally until it thickens and turns translucent.
4. Dust a clean surface with cornstarch. Once the mixture has cooled slightly, transfer it to the surface and flatten it into a thin, even sheet.
5. Cut the mochi dough into squares large enough to wrap around the frozen matcha ice cream balls.
6. Carefully wrap the mochi around the ice cream balls, sealing the edges tightly.
7. Freeze the wrapped mochis for another 1-2 hours to allow them to firm up.

This matcha green tea ice cream mochi offers a balance of creamy and earthy flavors, making it a refined and satisfying treat. The bitterness of the matcha is mellowed by the sweetness of the ice cream, while the chewy mochi adds a delightful texture. Perfect for those who love the distinctive taste of matcha, these mochis are an elegant dessert for any occasion.

Mango Sorbet Ice Cream Mochi

Mango sorbet ice cream mochis bring the bright, tropical flavors of mango to life with a refreshing twist. The sweet, tangy sorbet is a perfect complement to the chewy mochi dough. This dessert offers a light, fruity option that’s perfect for warm weather or when you’re craving something refreshing and sweet.

Ingredients:

• 2 cups mango sorbet
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• A pinch of salt
• Cornstarch (for dusting)

Instructions:

1. Scoop mango sorbet into small balls (about 1 inch in diameter) and place them on a parchment-lined tray. Freeze for at least 2-3 hours until solid.
2. In a bowl, mix the sweet rice flour, sugar, and a pinch of salt. Gradually add water while stirring until smooth.
3. Steam the mixture for 15-20 minutes, stirring occasionally to ensure the dough is evenly thickened.
4. Once the mochi dough cools slightly, dust a clean surface with cornstarch and transfer the dough to it. Flatten it into a thin sheet.
5. Cut the dough into squares large enough to wrap each sorbet ball.
6. Gently wrap each mango sorbet ball with the mochi, sealing the edges carefully.
7. Return the wrapped mochis to the freezer for 1-2 hours to allow them to firm up before serving.

The mango sorbet ice cream mochi is a vibrant and refreshing treat that captures the essence of tropical mango in every bite. The tartness of the sorbet combined with the chewy mochi dough creates a perfect balance of textures and flavors. These mochis are an ideal dessert for those looking for a light and fruity option to satisfy their sweet tooth.

Strawberry Ice Cream Mochi

Strawberry ice cream mochi is a classic and delicious dessert that’s both sweet and creamy. The fruity strawberry flavor, coupled with the smooth, rich ice cream, pairs beautifully with the soft, chewy mochi dough. This treat is perfect for anyone who loves the freshness of strawberries combined with the satisfaction of mochi.

Ingredients:

• 2 cups strawberry ice cream
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• A pinch of salt
• Cornstarch (for dusting)

Instructions:

1. Scoop strawberry ice cream into small balls (about 1 inch in diameter) and place them on a parchment-lined tray. Freeze for at least 2-3 hours or until solid.
2. In a heatproof bowl, combine sweet rice flour, sugar, and a pinch of salt. Gradually add water while stirring to make a smooth batter.
3. Steam the batter for 15-20 minutes, stirring occasionally until it becomes thick and translucent.
4. Once the dough cools slightly, dust a clean surface with cornstarch. Flatten the mochi mixture into a thin sheet.
5. Cut the mochi into squares large enough to wrap each strawberry ice cream ball.
6. Carefully wrap each ice cream ball in the mochi dough, sealing the edges tightly.
7. Freeze the wrapped mochis for 1-2 hours to allow them to firm up before serving.

The strawberry ice cream mochi is a delightful, creamy dessert that brings the sweet, familiar taste of strawberries to life. The combination of smooth ice cream and chewy mochi creates a satisfying bite with every piece. These mochis are perfect for any occasion, whether you’re enjoying them as a snack or serving them at a gathering.

Chocolate Fudge Ice Cream Mochi

For chocolate lovers, this chocolate fudge ice cream mochi offers a rich and indulgent treat. The deep, velvety chocolate flavor is complemented by the smooth, creamy texture of the ice cream, while the chewy mochi dough provides an added layer of satisfaction. This dessert is perfect for anyone looking for a chocolatey, decadent twist on the classic mochi.

Ingredients:

• 2 cups chocolate fudge ice cream
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• A pinch of salt
• Cocoa powder (for dusting)

Instructions:

1. Scoop chocolate fudge ice cream into small balls (about 1 inch in diameter) and arrange them on a parchment-lined tray. Freeze for at least 2-3 hours until firm.
2. In a heatproof bowl, combine sweet rice flour, sugar, and a pinch of salt. Gradually add water while stirring until smooth.
3. Steam the mixture for 15-20 minutes, stirring occasionally to ensure the dough thickens evenly.
4. Once the dough cools slightly, dust a clean surface with cocoa powder. Transfer the dough to the surface and flatten it into a thin sheet.
5. Cut the mochi dough into squares large enough to wrap around each ice cream ball.
6. Carefully wrap the chocolate ice cream balls in the mochi dough, pinching the edges to seal them securely.
7. Freeze the wrapped mochis for another 1-2 hours to allow them to firm up before serving.

The chocolate fudge ice cream mochi is a luscious, indulgent treat that brings together the deep, rich flavor of chocolate with the chewy satisfaction of mochi. The velvety chocolate ice cream is perfectly complemented by the soft, chewy outer layer, making this dessert perfect for chocolate enthusiasts. These mochis are a fun, unique way to enjoy a beloved flavor combination.

Peanut Butter Cup Ice Cream Mochi

Peanut butter and chocolate make a match made in heaven, and this peanut butter cup ice cream mochi brings that perfect balance of flavors into every bite. The creamy peanut butter ice cream and rich chocolate elements are wrapped in soft, chewy mochi dough for a delightful, decadent dessert experience.

Ingredients:

• 2 cups peanut butter cup ice cream
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• A pinch of salt
• Cornstarch (for dusting)

Instructions:

1. Scoop peanut butter cup ice cream into small balls (about 1 inch in diameter) and place them on a parchment-lined tray. Freeze for at least 2-3 hours until solid.
2. In a bowl, combine sweet rice flour, sugar, and a pinch of salt. Gradually add water while stirring to form a smooth batter.
3. Steam the mixture for 15-20 minutes, stirring occasionally to ensure an even consistency.
4. Dust a clean surface with cornstarch and transfer the mochi dough to the surface. Flatten it into a thin sheet.
5. Cut the mochi into squares large enough to wrap each ice cream ball.
6. Carefully wrap the ice cream balls with the mochi dough, pinching the edges to seal them completely.
7. Return the mochis to the freezer for 1-2 hours to firm up before serving.

Peanut butter cup ice cream mochi combines the comforting flavors of peanut butter and chocolate in a soft, chewy package. The peanut butter ice cream’s rich, creamy texture is balanced by the subtle chewiness of the mochi, making this a delightful dessert for those who love a good peanut butter-chocolate combo.

Coffee Ice Cream Mochi

For those who enjoy a little pick-me-up with their dessert, this coffee ice cream mochi is the perfect treat. The deep, rich flavor of coffee ice cream blends perfectly with the soft, chewy mochi, creating a satisfying and energizing dessert. It’s a great choice for coffee lovers who want a unique way to enjoy their favorite flavor.

Ingredients:

• 2 cups coffee ice cream
• 1 cup sweet rice flour (mochi flour)
• 1/4 cup sugar
• 1/2 cup water
• A pinch of salt
• Cornstarch (for dusting)

Instructions:

1. Scoop coffee ice cream into small balls (about 1 inch in diameter) and arrange them on a parchment-lined tray. Freeze for at least 2-3 hours or until solid.
2. In a heatproof bowl, combine sweet rice flour, sugar, and a pinch of salt. Gradually add water, stirring until smooth.
3. Steam the mixture for 15-20 minutes, stirring occasionally until it thickens and becomes translucent.
4. Once the dough cools slightly, dust a clean surface with cornstarch. Flatten the mochi dough into a thin sheet.
5. Cut the dough into squares large enough to wrap around the ice cream balls.
6. Carefully wrap each ice cream ball with the mochi dough, sealing the edges tightly.
7. Freeze the wrapped mochis for 1-2 hours to allow them to firm up before serving.

Coffee ice cream mochi is the ideal dessert for coffee enthusiasts, combining the smooth, intense flavor of coffee with the chewy, satisfying texture of mochi. This dessert offers a unique twist on traditional ice cream, making it an exciting and refreshing treat. It’s perfect for those who crave something both rich and energizing in their dessert.

Note: More recipes are coming soon!