Tiramisu Ice Cream Mochi

Posted on

So easy to whip up, and oh-so tasty!

Tiramisu Ice Cream Mochi

Course Dessert


For the ice cream:

  • 1 can 14 oz sweetened condensed milk
  • 2 1/2 cups heavy cream
  • 1 teaspoon instant coffee powder
  • 1/2 teaspoon vanilla extract

For the dough:

  • 1/2 cup glutinous rice flour you can find this on Amazon
  • 2 tablespoons caster sugar
  • 1/2 cup water
  • Cornstarch for rolling the dough
  • Cocoa powder for rolling the mochi in


  • Making the ice cream is a breeze! Just whisk together the condensed milk, heavy cream, instant coffee powder, and vanilla extract until it’s thick and forms soft peaks.
  • Using an ice cream scoop or spoon, drop dollops of the ice cream mixture onto a parchment-lined baking tray. Aim for golf ball-sized portions. Repeat until you have 8 small balls, then freeze them until firm.
  • Now, let’s tackle the dough. Mix the glutinous rice flour and sugar in a bowl. In a saucepan, bring 1/2 cup of water to a boil. Add the dry ingredients to the boiling water, stirring until it forms a runny mixture.
  • Keep stirring over medium heat until it becomes slightly translucent, sticky, and a bit firm. Don’t worry about lumps; they’ll smooth out. Transfer the mochi to a cornstarch-covered worktop when it’s cool enough to handle.
  • Divide the mochi into 8 pieces and flatten each with your hand. Wrap the mochi around a ball of ice cream, pinching it closed with your fingers to create a ball shape.
  • Roll each mochi-covered ice cream ball in cocoa powder, then freeze until firm. Enjoy your delicious mochi ice cream treats!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating