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–+ servings

Oreo Ice Cream Mochi

The key to this recipe is to keep your ice cream filling cold at all times. It is a bit of a race against time as the ice cream will melt quite quickly as you wrap the mochis. Despite this, they are SO worth it. They are so tasty and fun to eat for dessert.
5 from 1 vote
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Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American, Japanese
Servings 4 people

Ingredients
  

Instructions
 

Make ice cream filling

  • Line a baking sheet with parchment paper and pop it in the freezer for 10 minutes.
  • Use a food processor to crush the Oreo cookies. I like to leave a few big chunks intact so that you get chunks of cookie in each bite. If you don't have a food processor, you can also use a Ziplock bag and a rolling pin.
  • Combine the crushed Oreos and vanilla ice cream in a small bowl. Transfer to the freezer to firm up for 10 minutes.
  • Use an ice cream scoop to scoop out 8 portions of ice cream onto the cold baking sheet. Try to make the bottom as flat as possible. Freeze the filling for one hour to firm up.

Make dough

  • In a large microwave-safe bowl, combine the glutinous rice flour, sugar, and water. Stir until smooth then cover with plastic wrap. Microwave in 1-minute intervals, stirring vigorously between each interval, until it forms a thick and sticky dough. It took me 3 intervals. If you are unsure whether the dough is cooked, just cook it for another interval.
  • Allow the dough to cool for 15 minutes.

Wrap mochi

  • Dust your work surface with a generous amount of cornstarch. Place the dough on top and dust it with cornstarch as well.
  • Roll the dough into a ¼-inch thick rectangle. Use a cookie cutter or knife to cut the dough into 8 portions. The exact number of portions depends on how big you made the ice cream pieces.
  • Take a piece of dough and use a pastry brush to dust off extra cornstarch from the top. Place a piece of ice cream in the center (keep the other ice cream pieces in the freezer so they don't melt). Pull the sides of the dough over the top of the filling. Gently press to seal, then place it seam-side down on a plate in the freezer while you make the rest.
  • Freeze the mochis for about 30 minutes then they are ready to enjoy!