Cuteness alert: this dessert is highly adorable.
Because the mochi needs to engulf the ice cream scoops, you'll have to contort it—manipulating the ingredients much more than for a typical ice cream sandwich. In summer's heat, it's a bit of a wild pursuit, but not an impossible one. It's fun! And you canTop Comment:
“somehow mine still melt allll over the place when i try to combine the mochi and ice cream, no matter how cool the mochi is, how frozen the ice cream is, how fast i work! i'll have to try the gloves and see if those help.”You'll need to track down sweet glutinous rice flour and your favorite ice cream , but once you've got those, you're good to go.You'll need to scoop and refreeze the ice cream well in advance of assembly.
You want your mochi to be cool but also super fresh. As mochi sits, it becomes drier and less elastic, which means it'll be more prone to tearing as you try to stretch it around the ice cream scoop. Since mochi-making takes only about 30 minutes from start to finish, I recommend starting that process when the individual ice cream balls are already frozen solid.As you're making the mochi, be generous with the cornstarch to avoid stickiness.
Plastic wrap is here to help. Place each mochi round on a generous piece of plastic wrap, then use the excess to help gather and smush the mochi around the ice cream: You'll be able to belt it all together and then shove it in the freezer—all ice cream leaks will be contained until they refreeze.Now you see the ice cream, now you don't.Photo byLet your mochi soften a bit at room temp before attempting to slice or bite or serve to friends.
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