Watermelon Mochi Ice Cream
Mochi ice cream is the sweet sensation rocking the nation – all over the internet, foodies are celebrating one of the most genius ice cream ideas. Combining classic Japanese desserts with ice cream makes for a totally sweet handheld treat! You'll blow your friends away when you break out a tray of these colorful creations at the next party. So, want to learn how to make mochi ice cream? It's easier than you think – just follow this recipe for the cutest watermelon ice cream in the world!
Equipment
- Immersion blender
- Pan
- Wooden Spatula
- Glass
Ingredients
- 1 mini watermelon
- 1/3 cup sweetened condensed milk
- 1/4 cup chocolate chips
- 1 1/3 cups glutinous rice flour
- 2 tsp matcha powder
- 1/3 cup sugar
- 3/4 cup water
- corn starch for the work surface
Instructions
- Place the mini watermelon upright, cut off the top, and hollow out some of the inside. Pour the sweetened condensed milk into the well and use an immersion blender to carefully puree it with the watermelon flesh. Fold the chocolate chips into the sweet watermelon liquid and freeze the watermelon for 8 hours, or preferably overnight. For a super creamy ice cream, regularly stir the mixture inside the watermelon while it's freezing.
- Combine the glutinous rice flour, matcha powder, sugar, and water until smooth. Pour the mochi batter into a pan over medium heat and use a wooden spatula to knead the dough until firm.
- Once the mochi dough has cooled slightly, sprinkle corn starch on top and roll it out to an even thickness. Use a glass to cut out 5 circles from the mochi dough and place a scoop of watermelon ice cream in the center of each dough circle.
- Fold the mochi dough around the watermelon ice cream balls and seal the dough.
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Notes
This DIY mochi ice cream is easily one of our favorite watermelon desserts to make during the summer months. Delicious, refreshing, and colorful – these mochi balls are truly one in a melon!