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Desserts

Thai Tea Mochi Ice Cream

Adagio Teas TeaChef Level 3

Mochi is a rice paste made from glutinous rice flour, sugar, and water. Thai tea is a beverage made from black tea, sugar, and milk. In this recipe, we combine both with the creamy goodness of ice cream to create the ultimate summer treat.

2 h 8

Ingredients

  • ¾ cup sweet glutinous rice flour
  • ¾ cup Thai tea, brewed at triple strength (3 tsp)
  • ¼ cup sugar
  • Ice cream (vanilla or coconut suggested)

Directions

Scoop small ice cream balls into a plastic wrap-lined egg carton. Freeze until solid.

Mix dry ingredients, then whisk in tea. If tea is still hot, microwave for less time in next step.

Microwave mochi mixture for one minute, then stir with a wet spatula. Microwave for another minute, then stir. Microwave for thirty seconds. It should be slightly translucent when done.

Dust a sheet of parchment paper with rice flour, then place mochi on top. Dust the mochi with additional flour. Cool until it can be safely handled.

Roll mochi out to desired thickness, between ⅛-¼”.

Cut out circles between 3-4” in diameter, depending on the size of your ice cream scoops. Be generous with sizing. Stack the mochi circles between squares of plastic wrap.

Place one scoop of ice cream in the center of each circle, wrapping the mochi up the sides and pinching to close. Bring the plastic wrap up the sides of the mochi and then twist to seal and shape. Be gentle to prevent tears.

Freeze until solid.

Let sit for five minutes before serving.

This recipe is adapted from the one found here: https://food52.com/recipes/61670-mochi-ice-cream

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What people say

  • Sue Salazar TeaChef Level 1

    This looks delicious! Thank you for the great recipe. I will try it with the coconut ice cream.

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    • Adagio Teas TeaChef Level 3

      Let us know what you think!

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    Tanya G. TeaChef Level 3

    This recipe sounded simple, but it was a little complicated. When working with mochi, it gets really sticky and if you add too much rice flour the mochi gets too stiff and it's hard to work with.

    I couldn't get the mochi rolled thin to make circles, so I ended up making squares. I had to hurry up and try to pinch the mochi around the ice cream because it was starting to melt. That also made the mochi not stick together. I was able to make 4 ice cream balls that were different sizes. They were still delicious. I couldn't taste the Thai tea in the mochi, maybe next time I'll make a stronger tea. I will definitely make this again, but first I'll have to perfect my mochi rolling skills.

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