Lately I’ve been seeing ice cream mochi popping up in select grocery stores and I am hooked! I like strawberry ice cream that tastes of fresh strawberries and this wasn't it. The delicious combinations are endless, so don’t worry and stay tuned, the recipes for your all-natural ice cream flavours are coming! It’s extremely sticky and took copious amounts of corn starch to keep it from sticking to everything that go… Remove one of the ice cream balls from the freezer, place it in the center of your mochi wrapper and discard the cupcake liner. Strawberry Ice Cream (non-fat milk, cream, cane sugar, strawberries, natural flavor, contains 2% or less of the following: [fructose, dextrose, pectin, citric acid, ascorbic acid, locust bean gum and guar gum]), Mochi Dough (cane sugar, rice flour, water, tapioca syrup [tapioca, water, salt, … To keep the Asian theme, I used Prairie West CanAsian Ice Cream flavours (honeydew melon and peach lemongrass) for the filling. Just a standard, generic strawberry-flavored ice cream versus the freshest, best strawberry ice cream you've ever had. Can't get to a store? milk, cream, sugar, strawberry puree (strawberries, sugar, water, natural flavor, salt), corn syrup, whey, nonfat dry milk, stabilizer (locust bean gum, guar gum), natural flavor, citric acid, beet juice concentrate (color) mochi dough ingredients: sugar, water, sweet and tr rice flour, egg whites, trehalose, corn starch, beet juice concentrate (color), citric acid. Take one of your mochi circles, brush off any extra corn starch using a pastry brush, and place in the middle of the plastic wrap. These will be used to wrap the individual ice cream mochi once complete, so cut to an appropriate size. (1 box of 6 pieces, price includes Express Delivery). I love strawberries, but instead of using strawberry ice cream I thought I would put freeze-dried strawberries right in the mochi dough. If you have a lot of extra dough where you formed the seal, cut it off using a knife or scissors. Place one of the squares of plastic wrap on your work surface. You may need to cut the mochi, and use the leftover dough scraps to make another ball and roll it out into a second thin sheet to accommodate the volume of wrappers you need. You will want to let the ice cream mochi harden again before serving, approximately 2 hours. Roll out the dough to ~ ⅛ to ¼ inch thickness and transfer (still on the parchment paper) to the fridge for 15 minutes. ½ cup corn starch. If you want to make mocha ice cream on your own, it is good that you get the recipes right. Place in the freezer for approximately 2 hours, or until frozen solid. Phone: 204-633-7031Fax: 204-663-7032 [email protected]. If you are finding it too tricky to trim because the ice cream is softening, you can always cut off the extra mochi wrapper once it’s frozen. No not at all. Wrap the completed ice cream mochi in the saran wrap, and place back in the freezer. You don’t want the seal too tight so leave a small section loose enough to let some steam escape. Line a large work surface with parchment paper and dust the parchment generously with cornstarch. Do not use standard rice flour as it is not starchy enough to hold together. ¾ cup sweet rice flour* see notes. My/Mo Mochi Ice Cream is a miraculous match of magnificent mochi dough with marvelously mouthwatering ice cream. Repeat with remaining ice cream balls. freeze dried strawberry powder* see notes. Remove from the microwave, stir again and repeat but only for a final 30 seconds. * Milk from cows not treated with rBST. Place the mochi dough in the center, and sprinkle more cornstarch over top as well as on your rolling pin. Have Bubbies shipped straight to your doorstep. Ice Cream Ingredients: Milk, Cream, Sugar, Strawberry Puree (Strawberries, Sugar, Water, Natural Flavor, Salt), Corn Syrup, Whey, Nonfat Dry Milk, Stabilizer (Locust Bean Gum, Guar Gum), Natural Flavor, Citric Acid, Beet Juice Concentrate (Color). When the 15 minutes is up, remove the mochi dough from the fridge. Was this the best strawberry ice cream ever? Minimum quantities apply. Produced in a facility that processes peanuts, tree nuts, and soy. *This is sometimes referred to as glutinous rice flour. In a medium sized microwave safe mixing bowl, whisk together the sweet rice flour, sugar, and freeze-dried strawberry powder. You will need saran wrap, a rolling pin, a spatula, a pastry brush, parchment paper, cupcake liners and a muffin pan for this recipe. The mochi dough will be slightly translucent and very hot at this point, so handle carefully. I made relatively large ice cream scoops, so I ended up cutting out 6 circles of dough, approximately 4.5 inches in diameter. Cover loosely with plastic wrap. Use plastic wrap to individually line 10 cups in the cupcake tin. Ingredients. Non-Dairy Strawberry Flavored Frozen Dessert [water, coconut cream (coconut extract, water), tapioca syrup solids, cane sugar, agave fiber extract (inulin), stabilizer (locust bean gum, guar gum, Xanthan gum), strawberry puree, citrus fiber, salt, … Strawberry Ice Cream (non-fat milk, cream, cane sugar, strawberries, natural flavor, contains 2% or less of the following: [fructose, dextrose, pectin, citric acid, ascorbic acid, locust bean gum and guar gum]), Mochi Dough (cane sugar, rice flour, water, tapioca syrup [tapioca, water, salt, vanilla], egg whites, and beet extract). Find your favorite flavor and where to buy! ~2 cups of your favourite ice cream flavour. water. I thought, why not make this at home and customize my own flavours? Ice cream mochi are surprisingly simple to make, it just takes some patience while you wait for the ice cream to freeze as well as some kitchen tools. If it has not turned into a tacky dough, microwave for an additional 30 seconds. ¾ cup water + 1 tbsp. Before serving, left soften at room temperature for approximately 2-3 minutes. You can omit the strawberry if you like, but if you do be sure to reduce the water used by 1 tbsp. Depending on the size of your ice cream balls, cut either 6 or 8 large circles out of the dough, using either a ring cutter or a knife. Remove carefully (the bowl will be hot) and stir the mixture with a wet spatula. Microwave for 1 minute. Put the saran wrap back on and microwave for 1 more minute. While the mochi is setting in the fridge, cut out 6-8 squares of plastic wrap. Sign up and receive the latest tips via email, ¼ cup granulated sugar 1 tbsp. It’s berry, berry, good. freeze dried strawberry powder* see notes. You will need saran wrap, a rolling pin, a spatula, a pastry brush, parchment paper, cupcake liners and a muffin pan for this recipe. © Bubbies Homemade Ice Cream & Desserts, Inc, All Rights Reserved. No significant difference has been shown between milk derived from rBST-treated and non-rBST treated cows. ¼ cup granulated sugar 1 tbsp. Mochi Ice Cream Ingredients The main ingredients that go into mocha ice cream are ice cream of your choice, shiratamako (glutinous rice flour or sweet rice flour, sugar, potato starch or corn starch, sugar, and water. Sign up to get the inside scoop on new flavors, coupons and more! Be sure to only work with one ice cream ball at a time, leaving the rest in the freezer so that they don’t get too soft and hard to handle. The plastic wrap will keep the ice … Decadent strawberry ice cream surrounded by sweetened mochi dough. I used Prairie West CanAsian Honeydew Melon + Peach Lemongrass flavours to keep with the Asian theme. 2) Strawberry ice cream isn't my favorite flavor but I do enjoy it from time to time. Strawberry Ice Cream Mochi: Mochi is a non-baked dough made from Japanese glutinous rice flour mixed with sugar and water, and steamed until fused together into a ball. *I found freeze-dried whole strawberries and pulverized them into a powder with a pestle & mortar. INGREDIENTS. Fold the dough overtop of the ice cream, pinching to form a seal. Pour in water and stir until well combined.