Mochi ice cream, or ice cream mochi, is made by wrapping Japanese mochi (pounded sticky rice) around a ball of ice cream.
Invented in Southern California in the early 1990s by wife and husband team of Frances Hashimoto and Joel Friedman, they are now a ubiquitous frozen dessert choice in supermarkets and convenience stores.
But this recipe is even simpler as it utilizes only two ingredients: Melona popsicles for both the filling and mixed with sticky rice flour for the wrapper. (My recipe was adapted from DungYi Kitchen’s, here.)
Now I realize that you may not be able to readily find Melona popsicles (unless you happen to live near a Korean grocer.) But I suspect that you could make this recipe using a Fudgesicle or a creamsicle instead. Of course the flavor profile would be different, but the textures would remain roughly the same.
And while this recipe proved to be a little trickier than I anticipated, I’d love to hear the story of your attempts making whatever version you decide. So be sure to chime in in the comments below!
Melona Mochi – Melon Ice Cream-Filled Mochi
- microwave or stove top
- 150 ml Melon brand creamsicles melted
- 100 g glutinous rice flour or mochiko
- In a microwave-safe container melt 3 popsicles. Remove the sticks. Measure 150 ml.
- Add the melted popsicle to the rice flour in a microwave-safe bowl and whisk to combine.
- Cover with plastic wrap and microwave for 2 minutes.
- Uncover and use a spatula to stir well. If the mixture is pasty return to the microwave for 30-60 seconds.
- Once the mixture has formed into a dough turn out on to an oiled countertop and begin kneading 1-3 minutes or until smooth.
- Divide the dough into 6 equal pieces.
- Flatten each piece of mochi into a 5"(13 cm) disc.
- Line a small muffin tin with plastic wrap and lay the mochi inside creating a bowl.
- Cut a 1"(2 cm) section of Melona popsicle and place it inside of the mochi bowl.
- Pinch up the sides of the mochi forming a little parcel.
- Draw up the sides of the plastic wrap around the mochi parcel and twist tightly to form a round hemisphere.
- Place the ice cream-filled mochi into the freezer and chill for at least an hour before serving.