![]() ![]() I’ve made regular mochi with glutinous rice flour. I’ve been puzzled over how to make mochi ice cream for years. I immediately became obsessed with these little round treats. I don’t quite remember how my first experience came about, but I do remember having one of those “mind-blown” moments once I tried it. I wasn’t introduced to ice cream mochi until college. Heck, even our family dog’s name is Mochi! I’ve always enjoyed the chewy texture of mochi, and it’s been one of my favorite Japanese desserts since I was a kid. I buy them a lot, but I’ve been wanting to try making my own. Trader Joe’s makes their own version, and the Whole Foods in San Diego carry the Bubbies brand, which is flown in from Hawaii. They have become quite popular in the last few years, and I’ve been able to find them at most major grocery stores, like Vons and Ralphs. It’s creamy, sweet, with a little chewy outer shell, and just a very delightful and cute treat. Mochi Ice Cream is a thin layer of mochi wrapped around an ice cream filling. There are many different types of mochi, and you can also use it to make other kinds of desserts like mochi ice cream. For those unfamiliar, mochi is a Japanese rice cake made with glutinous rice flour and has a chewy texture. You can customize it with your favorite ice cream flavors and keep them stored in the freezer for a fun and delicious treat. Japanese mochi ice cream can be made in your own home. ![]()
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