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Pistachio mochi ice cream

Pistachio mochi ice cream
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5 from 1 review

Savor Pistachio Mochi Icecream – a fusion of rich Pistachio flavour and soft mochi. Try this unique treat now. Taste the difference!

Ingredients

Units Scale
  • 4 scoops Vanilla ice cream, swirled with pistachio spread
  • 1/2 cup pistachio spread, slightly warmed until runny
  • 250g leftover vanilla ice cream with the remaining swirls of pistachio spread
  • 100g glutinous rice flour
  • 1/2 cup finely crushed pistachio, for dusting

Optional

  • Disposable gloves or a bit of neutral oil for handling mochi

Instructions

  1. Swirl your pistachio spread into your ice cream
  2. Line 4 cups of a cupcake tray with parchment paper liners. Scoop the pistachio-swirled vanilla ice cream into each liner and place them in the freezer to firm up.
  3. In a medium microwave-safe bowl, add 250g of leftover vanilla ice cream (make sure to include any remaining swirls of pistachio spread)
  4. Microwave in 30-second bursts, stirring in between, until just melted.
  5. Whisk in the glutinous rice flour until smooth and fully combined.
  6. Cover the bowl with plastic wrap and microwave for 2 minutes. Stir with a spatula, then re-cover and microwave for another 2 minutes, or until the mixture becomes thick, sticky, and no longer milky in appearance.
  7. Allow the mochi dough to cool to room temperature.
  8. Prepare a small bowl of finely crushed pistachios for dusting.
  9. Once cooled, transfer the mochi dough to a cornstarch-dusted surface. Lightly oil your hands or wear disposable gloves, then knead the dough until smooth.
  10. Divide the mochi dough into 4 equal portions.
  11. Flatten one portion into a round disc using your hands or a lightly oiled rolling pin.
  12. Place one frozen ice cream scoop in the center of the mochi round. Quickly pull the edges of the mochi over the ice cream to seal it completely.
  13. Dust the finished mochi ball lightly with cornstarch and brush off any excess using a pastry brush.
  14. Repeat the process for the remaining dough and ice cream scoops.
  15. Place all finished mochi ice cream balls into an airtight container and freeze for 15 minutes to set.
  16. If serving later, let the mochi sit at room temperature for 10 minutes before eating for the best texture.

Find it online: https://zhangcatherine.com/pistachio-mochi-ice-cream/