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Everybody loves mochi ice cream. But if you’re staying in more often, it might be a little harder to get your hands on the summer treat.
The DIY mochi ice cream kit includes:
- Sweet rice flour
- Potato starch
- Matcha green tea powder
- Cocoa powder
- A cookie cutter
- A silicone mochi mold
What you’ll also need:
- Rolling pin
- Hard ice cream
- Plastic wrap
Shop: DIY Mochi Ice Cream Kit, $32
First, scoop the ice cream into each mold and freeze it. Then mix the sugar, rice flour and flavor packet with water in a microwave-safe bowl. Heat the mixture for two and a half minutes. Then remove the bowl and stir. Grab your potato starch and cover your work surface with it. Dump the mixture onto the starch and flatten the dough with the rolling pin.
Now it’s time to cut your mochi circles with the cookie cutter. Then take each scoop of ice cream from the mold and place it onto the circle. Be sure to completely cover the scoop, almost like if you were making an ice cream dumpling. Next, snuggly cover the mochi with plastic wrap. Freeze your mochis for about an hour. Finally, enjoy the perfect Japanese warm-weather dessert.
Mochi ice cream was first invented in the 1980s. But mochi, the traditional pounded rice cake that encases the ice cream has been eaten in Japan during New Year celebrations, called Mochitsuki, for centuries. Mochi ice cream as we know it today was invented by businesswoman Frances Hashimoto and her husband Joel Friedman.
When Friedman visited Japan for the 1984 summer Olympics he came up with the idea to put refreshing ice cream inside mochi cakes. It took 10 years for the couple to perfect the idea which they eventually began selling at their Los Angeles bakery Mikawaya.
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