Try our Tiramisu Ice Cream Mochi! It’s a mix of Japanese mochi and Italian tiramisu. It’s a sweet and chewy treat that’s fun to eat.
If you like this, you might also want to taste our Dark Chocolate Tiramisu. It’s a yummy twist on the usual tiramisu.
And if you love chocolate and nuts, check out our Hazelnut Chocolate Cake. It’s super tasty!
Ingredients List:
For the Ice Cream:
- 1 can (14oz) condensed milk
- 600ml double cream
- 1 tsp instant coffee powder
- ½ tsp vanilla extract
For the Mochi Dough:
- 60g glutinous rice flour (Available on Amazon or Asian grocery stores)
- 30g caster sugar
- 100ml water
- Cornstarch (for rolling the dough)
- Cocoa powder (for rolling the mochi in)
How to Make Tiramisu Ice Cream Mochi:
1. Preparing the Ice Cream:
- In a large mixing bowl, whisk together the condensed milk, double cream, instant coffee powder, and vanilla extract using an electric whisk. Continue whisking until the mixture becomes thick and reaches soft peaks.
2. Shaping the Ice Cream:
- With the help of an ice cream scoop or a spoon, scoop out dollops of the ice cream mixture. Place these dollops onto a parchment-lined baking tray. If you prefer, you can also use a muffin tin lined with cling film or cupcake cases. Each dollop should be roughly the size of a golf ball.
- Once you’ve scooped out 8 balls, place the tray in the freezer to allow the ice cream to firm up.
3. Preparing the Mochi Dough:
- In a separate bowl, combine the glutinous rice flour and caster sugar.
- Pour 100ml of water into a saucepan and heat it on high. Once the water is hot, gradually add the dry ingredients, stirring continuously to avoid lumps. The initial mixture will be watery and runny.
- As you continue to stir, the mixture will start to thicken and form lumps. Don’t be alarmed; keep stirring. When the mixture forms a single mass, reduce the heat to medium. If needed, add a splash more water. Stir until the mixture becomes translucent, sticky, and slightly firm.
4. Shaping the Mochi:
- Dust your work surface with cornstarch to prevent sticking.
- Carefully transfer the hot mochi mixture onto the prepared surface using a wooden spoon. The mochi will be extremely sticky and stretchy at this point. Allow it to cool down to a manageable temperature.
- Once cooled, sprinkle a bit more cornflour on the mochi. Divide it into 8 equal portions. Flatten each portion with your hands.
5. Assembling the Mochi Ice Cream:
- Take one flattened mochi piece and place a ball of the previously prepared ice cream in the center. Gently wrap the mochi around the ice cream, sealing it by pinching the edges together. Shape it into a smooth ball.
- Roll the completed mochi ice cream ball in cocoa powder for that classic tiramisu touch.
- Repeat this process for all 8 portions.
6. Final Freezing:
- Place the assembled mochi ice cream balls back on the tray and freeze them until they are firm.
- Once frozen, they are ready to be enjoyed! Store any leftovers in the freezer and indulge whenever you crave a delightful treat.
Other Delicious Recipes You May Also Enjoy!!
- Dark Chocolate Tiramisu
- Crispy Fried Mozzarella Balls
- Pear Galette: Simple, Perfect Dessert!
- Salted Caramel Chocolate Cake
Have you liked our homemade Tiramisu Ice Cream Mochi recipe? We’d love to hear from you! Drop a comment below, share your tweaks, and SHARE the recipe with your friends.
