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.
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.