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Cookies 'n Cream Frozen Mochi

These frozen balls of cookies ‘n cream mochi ice cream are seriously addictive! Quick and easy to make, and easily adapted for vegans, this is about to become your new favourite dessert snack. 

cookies n cream mochi ice cream frozen mochi

Mochi are squishy, sweet and delicious Japanese sweets or wagashi. Traditionally made from pounded sticky or glutinous rice, mochi comes in a variety of forms, flavours and fillings. Mochi ice cream, or frozen mochi, is one of my favourite treats!

In my version of this fantastically delicious treat, they come together in 30 minutes and are super easy to make. Balls of shop-bought ice cream are wrapped in a quick and easy chocolate mochi dough – made in the microwave, so no lengthy pestle and mortar pounding is required! 

Requiring only 7 ingredients, and 30 minutes of prep and cook time, these are simple, tasty and can even be made vegan! 

These frozen mochi are perfect as quick and impressive snacks when entertaining, or just to spoil yourself – you deserve it!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click hereHappy cooking! 

cookies n cream mochi ice cream frozen mochi

Frequently Asked Questions

Where can I buy glutinous rice flour?

You can find glutinous rice flour at your local Asian grocery store, or online.

Can I make this vegan?

You can indeed! Simply use your favourite vegan ice cream for the filling. 

 

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cookies n cream mochi ice cream frozen mochi

Cookies ‘n Cream Frozen Mochi


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  • Author: Jess Bunn
  • Total Time: 30 Minutes
  • Yield: 18-20 Mochi
  • Diet: Vegan

Description

These frozen balls of cookies ‘n cream mochi ice cream are seriously addictive! Quick and easy to make, and easily adapted for vegans, this is about to become your new favourite dessert snack. 


Ingredients

Units

For the Mochi Skins

  • 1 cup glutinous rice flour
  • 1/3 cup white sugar
  • 2 Tbsp cocoa powder*
  • 1 cup water

Filling & Topping

  • 23 cups of ice cream (scooped into 1 Tbsp sized balls)
  • cookie crumbs for serving (optional)
  • cornflour for rolling and dusting

Instructions

  1. Scoop your ice cream into 1tbsp sized balls and freeze solid.

Cooking the mochi dough

  1. Mix mochi dough ingredients together. Cover the bowl with a plate. Microwave for 1 minute and whisk to combine. Cover again. Microwave for 1 more minute and stir to combine with a wet spatula until homogenous.
  2. Repeat the above mixing with a slightly wet spatula, with 30-second microwave intervals until you have a sticky thick dough (about 2 1/2-3 1/2minutes total).
  3. Dust a sheet of baking paper with cornflour and roll out the mochi dough to 2-3mm thick.
  4. Dust more cornflower as needed to prevent the dough from sticking.
  5. Cut into rounds, knead mochi dough scraps together, repeat the last step and cut more mochi wrappers. Place the finished wrappers into the fridge to set for 30 minutes.
  6. Place ice cream balls into the mochi wrappers. Pinch to close the wrappers. Freeze until solid. Serve with extra cookie crumbs!

Notes

*Leave this out for plain, neutral flavoured skins

  • Category: Dessert
  • Method: Microwave
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1
  • Calories: 81.42kcal
  • Sugar: 6.82g
  • Sodium: 12.16mg
  • Fat: 1.7g
  • Saturated Fat: 1.04g
  • Unsaturated Fat: 0,53g
  • Trans Fat: 0g
  • Carbohydrates: 15.24g
  • Fiber: 0.3g
  • Protein: 1.26g
  • Cholesterol: 6.45mg
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