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Picture of Japanese Mochi Ice Cream Trio (12 servings)
Frozen treats. A lot of sweet food memories flash into my mind. Yet, there’s one frozen treat which is always irresistable. That is Mochi Ice cream! Back in the days when I was little, my relatives would take me to japanese restaurants for dinners. At the end of every meal, I would habitually grab one or two just for myself from a big lot different-flavored Mochi Ice Cream. Imagine how happy a child could be! To relive such sweet childhood memories, it’s a good idea to recreate this childhood favorite into a homemade version!

Step 1: Scoop Out the Ice cream Balls and Freeze!

Picture of Scoop Out the Ice cream Balls and Freeze!
As we are making 12 pcs of Mochi ice cream, so we need to scoop out four ice cream balls from each ice cream flavor. Firstly, trim some cling wraps into rough little squares with side length of around 4.5” inch. Scoop out each ice cream ball and place it on the square cling wrap. Wrap each ice cream ball up. Place each ball into its own compartment in the 12-pc brownie baking tray. If you are using a simple baking sheet, it’s completely fine if you leave enough space in between the wrapped ice cream balls. Freeze them for at least an hour or until they become hard.
adillbeck2 months ago
Do you have a recipe for the 3 ice cream flavors?
I've tried a green tea one that I really liked once, but haven't been able to find it again since. The other two sound interesting.
doing2much2 months ago
My son loves Mochi ice cream. This sounds simple enough for even a non-cook like myself to attempt! BTW, your ice cream flavors sound delicious too! Do you have recipes for those as well? Thanks for sharing!!
McFatty_McFatty (author)  doing2much2 months ago
Thanks so much! I am thinking of making more food instructables here in future. Perhaps I could consider share more ice cream recipes (coz I am definitely an ice cream addict)!
fxreiter2 months ago
Sounds awesome. One question though, what do you mean by coconut milk (not the drinking kind)? I've got some that I use for curry's, which is pretty creamy so I think I have the right one?
I think when speaking of 'not the drinking kind,' she might be referring to what is generally called coconut water...?
McFatty_McFatty (author)  doing2much2 months ago
In Western countries, it should be referred to as Coconut Cream (which is the thicker type). Sorry for the confusion coz the chinese name might trigger some confusion in translations.
McFatty_McFatty (author)  fxreiter2 months ago
No, not the drinking kind. You would need the kind of coconut milk with certain consistency. Right, the creamy kind for curry (which is thicker than the drinking kind) is the one we need!
tonywye2 months ago
Great idea !! Looks delicious and can't wait to make them.
McFatty_McFatty (author)  tonywye2 months ago
Thanks so much! Let me know what you think after you give it a try!
attosa2 months ago
Looks awesome. My mum makes homemade mochi-- must show her this recipe of yours. Gotta trust someone named "McFatty" with food ;) Well done
McFatty_McFatty (author)  attosa2 months ago
Thank you sooooo much! My name might tell you not just my love for food but also my body size afters years of constant eating. LOL!
jessyratfink2 months ago
Those flavors sound heavenly!!
McFatty_McFatty (author)  jessyratfink2 months ago
Haha, thanks so much! Yummy Japanese flavors, yay!~