Cherry-vanilla ice cream inside of a soft and sweet mochi “pie crust”. Stomp your feet for food on sticks!
I simply adore mochi-wrapped ice cream. I used live across the street from an Asian grocery, where the sweet cold treats were easily accessible. But when we moved, missing mochi was the last thing on my mind. I didn’t really think about it until early this spring, when one lazy google revealed that mochi ice cream wrappers were something I could totally whip up in my own kitchen. And there was no excuse not to. The ingredients could be found even in the small town grocery shop down the street.
I’m participating in popsicle week for the first time ever. I’m excited. And nervous. Hi guys, can I hang out? ☺️ I cannot wait to see what everyone made.
So. Let’s get to talking about these treats. Mochi around a cherry vanilla filling, so good. I liked to let them sit out for just a second before biting it, because it makes the mochi a little softer and silkier.
For the “pie crust,”you will need mochiko flour, otherwise know as sweet rice flour. Don’t freak out, it’s also known as glutinous rice flour, even though it has no gluten. Promise. It’s not the same as regular rice flour, but it’s just as accessible. You can find it the Asian section of any grocery store. Look for the white box with the red letters and the blue star.
The filling is as easy as er…..well, you know. I condensed some cherries down to a red juicy paste and then stirred that into some vanilla ice cream. Done and done. I let that harden back up and then divided it up into little scoops.
I used a little mix of maple syrup and molasses as an “egg wash,” but you can skip that part if you wish. It just adds a little bit of sweetness and shine, and who doesn’t need more of that, ya know?
Be sure to check out all the awesome pops here!
These little pies look complicated, but they are totally doable. There are a handful of helpful tips at the bottom of the recipe. Yay timesavers! 😀
- 1 cup of vanilla ice cream
- 2 cups of fresh or frozen cherries
- 4 dates
- 1 cup plus 2 tbsp mochiko flour
- 1 cup plus 2 tbsp water
- 1/2 cup packed dark brown sugar
- 3/4 tsp cinnamon
- yellow food coloring, optional
- plenty of corn starch or tapioca starch, for dusting
- maple syrup and molasses, for the "egg wash",optional
- Place the cherries and the dates in a small saucepan over medium heat. Cover and allow to cook for 10 minutes, stirring once.
- Remove the lid and allow to cook for 12-13 additional minutes. Stir occasionally at first. During the final 2-3 minutes, stir continually. Remove from heat and allow to cool.
- Puree the cherries. You should have about 1/2 cup of mix. It doesn't have to be totally smooth. In fact, a somewhat lumpy mix will allow for small bits of cherry in the pops.
- Stir the cherries into the ice cream.
- Allow to firm up in the freezer - several hours or overnight
- Using a 2 tbsp cookie scoop, divide up the ice cream into little mounds. This is your filling. I ended up with 10 mounds.
- Allow mounds to harden completely and then shove in the popscicle stick.
- In a large glass bowl, stir up the mochiko flour, the sugar, and the cinnamon. Once combined, add the water. You can darken the batter a bit (to more closely resemble pie crust) by adding a bit of food coloring. Totally optional.
- Loosely cover the bowl with plastic wrap and microwave for 1 minute. Stir with a wet spatula, then cover and return to the microwave for a another minute. Stir again. Return to the microwave for an additional 2 minutes, stirring every 30 seconds. (4 minutes total. 1 min, stir/ 1 min, stir/ 30 seconds stir/ 30 seconds, stir/ 30 seconds, stir/ 30 seconds, stir).
- The dough will be more manageable if it's cool before you roll it.
- Once the batter is cool, dust dust dust your rolling surface with your starch. Roll out to 1/8th inch thickness. You will need two different size crusts, as the top crust needs to cover the top and sides of the ice cream, and the bottom crust only needs to cover...uh...the bottom. For reference, my ice cream mounds (the filling) were 1 1/2 inches in diameter and almost 1 inch high. My bottom crust was 2 1/4 inches in diameter, my top crust was 3 1/2 inches in diameter. I trimmed a bit off my top crust after I'd laid it down. Since I had 10 scoops of filling, I needed 10 bottom crusts and 10 top crusts.
- Now you can assemble the pops. Simply place a the filling over a bottom crust, drape the top crust over that, and pinch together with a fork. It helps if the fork is a bit wet. Place the pop back in the freezer right away so that the crust can harden up a bit.
- Optional -- you can cut little "steam vents" in the top.
- Also optional - stir up a little molasses with a little maple syrup. Use a brush to glaze the top of the crust, for a little extra darkness and shine.
Don’t let the many steps deter you from doing this. This is a good recipe to do in little bursts, which means you’re never spending too long in the kitchen at any given time. A few helpful tips:
for the filling:
- If using frozen pitted cherries, allow to defrost before beginning (that’s what I did).
- Measure the vanilla ice cream when very cold, and hard pack it into the cup measurement.
- The filling is approx 2 tbsp of ice cream. I do not have a 2 tbsp cookie scoop, but I did have a 1/8th cup measuring cup, which is the same thing. It made shaping the filling a little harder though. If you don’t have either one, cut 3/4 inch wide strips of food-grade cardboard (from an oatmeal container, cereal box, et al) and then then staple them to form circles that are approx 1.5 inches in diameter. Pack ice cream into these makeshift molds.
- Use cupcake liners to keep the filling separate while hardening
for the dough
- you can cool mochi dough to cool before you roll it. In fact, I recommend it.
- Before you roll your mochi dough, dust the rolling surface with a super thick layer of cornstarch or tapicoca starch or whatever starch. Dust, dust, dust. Any dough coming in contact with an undusted rolling surface will stick. Be a generous duster, and you will be repaid in time saved.
- After cutting the crusts, they will be dusty, obs. Brush them with a wet pastry brush (or a drug store crayola brush, whatever) to get rid of the excess starch. Stack the crusts between layers of parchment until you’re ready to use them.
- Cut more crusts than you think you’ll need (there will be enough dough to do this). Even if you don’t end up using them, you can make other things. I stacked some ice cream and peanut butter and marshmallow fluff in between two leftover crusts. It was amazing.
- While assembling, keep your work surface super cold. I filled an 8 x 8 pan with water and froze it. I placed a cold plate over that.
- Assemble the pops one by one (keeping the others in the freezer), and assemble on a small piece of parchment.
- When pressing the crusts together with your fork, don’t lift your fork up from the crust. Instead, drag your fork out towards the edge of the plate.
- As with any popsicle……..don’t lift it by the stick until completely frozen. After assembling, lift it by the parchment and place it in the freezer to harden again
the mochi wrapper is adapted from just one cookbook, which you will find linked at the bottom of my mochi ice cream cake-pie-thing post.