Yes, my obsession with anything Japanese is real. Mochi is probably one of my favorite dessert of all time. I guess it’s true that Filipinos eat rice with anything lol (off course it’s true!)
I think one thing that makes mochi ice cream special is the texture it adds to the ice cream. It’s so chewy combined with the creamy ice cream, it just works.
I originally plan on making mochi with ube ice cream but my beloved husband decided to toss my dehydrated ube from our pantry. He said it looked weird so he tossed it lol. So off course, another classic sorbetes (Filipino Ice cream) flavor, Avocado is my next bet.
This recipe turned out good, I’m super surprise. I really hope you guys like. It’s perfect for the summer snacking.
Avocado Mochi Ice Cream
12 mochi balls
Avocado Ice Cream
14 oz Condensed Milk
2 medium size ripe Avocados
1 pint Heavy Whipping Cream
1/2 cup Sweet Rice Flour
1/2 cup Water
3 tbsp Sugar
- Avocado Ice Cream: In a large bowl, mash avocados and condensed milk together.
- Add in the heavy cream and whip until medium peaks.
- Line mini cupcake pan with paper liners and fill it with the ice cream mixture.
- Put the rest of the ice cream mixture in a container and put baking paper directly on top of it and cover. Freeze for 6 hours. (Extra ice cream yum)
- Mochi: In a microwave safe bowl, mix sweet rice flour and sugar. Add in water and mix until smooth.
- Cover with plastic wrap and microwave on high for 1 minute.
- Mix with a wet spatula and microwave again for 30 seconds.
- Mix again with a wet spatula and microwave for another 30 seconds.
- The mixture should be shiny almost rubbery.
- Dust a clean surface with cornstarch and drop the mochi mixture on top of it, dust the top of the mochi generously and start rolling.
- Roll the mochi dough about 1/8 inch thick.
- Cut with 2 1/2 in cookie cutter and re-roll if needed to make 12.
- Take the frozen avocado ice cream balls and wrap each with mochi dough.
- Freeze again for atleast 2 hours.
- Enjoy!! =D