Mochi originates from Japan and has a history dating back over a thousand years. It is a traditional Japanese rice cake made from glutinous rice (mochigome), which is pounded into a sticky, smooth, and elastic dough. Mochi has deep cultural and religious significance in Japan, especially during the New Year (Oshogatsu), when it is commonly eaten for good luck and longevity.

The practice of making mochi, known as mochitsuki, involves steaming the rice and then pounding it with a wooden mallet in a large mortar. This method has been passed down through generations and is often done as a communal or family activity during special occasions.

Today we will be incorporating mochi and wrapping it around a smooth, creamy vanilla ice cream core. If you love a light dessert after your meal, you will definitely indulge in this easy to make treat ! The tea-infused mochi dough carries a subtle earthiness from the oolong, creating an elegant balance between fruitiness and creaminess. The result is a refreshing, slightly tangy, and utterly satisfying dessert that feels both exotic and familiar.

Strawberry hibiscus oolong brings a naturally sweet and tart complexity to the mochi dough, enhancing both its flavor and color. The oolong tea base adds a slight earthiness, balancing the brightness of the hibiscus and the fruitiness of the strawberries. This infusion creates a mochi dough that’s not only stunning but also a perfect complement to the creamy vanilla center.

We hope you enjoy this treat as much as making it!

Strawberry Hibiscus Mochi Ice Cream

This mochi ice cream is a harmonious fusion of delicate floral notes, tart hibiscus undertones, and juicy strawberry sweetness, all wrapped around a smooth, creamy vanilla ice cream core.
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Course Dessert

Ingredients
  

  • 1 cup Teabloom's Strawberry Hibiscus Tea
  • 1 cup Glutenous Rice Flour
  • 1/3 cup sugar
  • food coloring
  • vanilla ice cream

Instructions
 

  • Scoop vanilla ice cream into small, round portions and place them on a parchment-lined tray. Freeze for at least 1 hour or until firm.
  • Steep a strong batch of strawberry hibiscus oolong, allowing it to cool completely. The stronger the brew, the more pronounced the flavor in the mochi dough.
  • In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and cooled tea until smooth. Cover loosely with plastic wrap.
  • Microwave on high for 1 minute, stir, then microwave for another 30-45 seconds until the dough turns translucent and sticky.
  • Dust a clean surface with cornstarch and turn out the mochi dough. Dust your hands with cornstarch, roll out the dough, and cut it into small circles or equal parts. Add food color if desired and knead well.
  • Wrap each frozen ice cream ball with a mochi dough , pinching the edges to seal. Work quickly to prevent melting!
  • Place the assembled mochi ice cream back in the freezer for at least 30 minutes before serving.

Video

Keyword mochi ice cream, oolong tea