Speculoos Mochi Ice CreamSpeculoos Mochi Ice Cream
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If you're a fan of ice cream, cookie butter and sweet mochi, then you'll love this bite-sized, 3-in-1 treat.
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Speculoos Cookie Butter ice cream
3/4 cup sweet rice flour
1/4 cup sugar
3/4 cup water
1/2 cup potato starch or cornstarch
Prepare mochi: Using a tablespoon, scoop ice cream balls onto a baking sheet lined with parchment paper or scoop into a mini muffin tin lined with cupcakes liners. Freeze for one hour or overnight.
Combine rice flour, sugar, and water in a small heat proof bowl. Add about an inch of water to a large nonstick skillet or stock pot with lid, place steamer basket on top of water. Place the small bowl containing the rice flour mixture into the steamer basket and place lid on top. Steam the mixture for about 15 minutes until the rice flour begins to thicken.
Transfer cooked mochi to a rimmed baking sheet coated with potato starch. Sprinkle dough with more starch and press into an 1/8-inch thick circle using your hands. Cut dough into rounds using a 3-inch biscuit cutter.
Use a pastry brush to remove any excess starch. Wrap each ice cream ball with the dough. Cover with plastic wrap and freeze for about 20 minutes or overnight before enjoying.
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- Everybody loves mochi, and I'm gonna show you just how easy it is to make this at home. Let's get started. So we're gonna start with our cookie butter, or Speculoos ice cream. And what we're gonna do is cut these little rounds. And so this ice cream has actually been infused with these little cookies right here. And you just want to get a nice little ball, and pop them in. Help them out in here if you need to. And so this muffin tin I've just lined with a couple of cupcake liners, and that just makes it easier to pop out later. So we're gonna put these inside of the freezer for a little while to get hard while we make our mochi dough. Mochi, sounds like it's gonna be very complicated, but it's really simple, just a few ingredients. So we have some sweet rice flour here, and to that we're gonna add some sugar. So our bamboo steamer is inside of our pan with some warm water, and it's gonna start steaming over some medium heat. And to our sweet rice flour and sugar we're just gonna add a little bit of warm water. And start mixing it all together. Now it's perfect. It's all combined, and we're gonna place it inside of our steamer for about five or 10 minutes. You just want to keep an eye on it. When it's ready, it will look gloopy. Put it over some medium heat, you want it to keep steaming. And just let it go. So while our mochi is steaming, we're going to take our baking sheet. I'm just gonna take this potato starch and dust it all over our pans so that the mochi doesn't stick to the bottom. Dust it like so, just making it rain potato starch. So I think we're about to the halfway point, so I'm gonna just check on my mochi. I'm just gonna pick this up slowly and away from you. Awesome. You're just gonna give it a quick little, a little joodge. Just cover it back up, and wait again. Just gonna check on it. Perfect, looks good. We're just gonna take that out. All right. What we're gonna do is just dump this out onto our potato starch here. Perfect, okay. So it starts looking like a dough now. It's a little bit sticky, and a little bit gooey, but at the same time has, it'll like stand up on its own. And so you're gonna flatten this out with your hands, but obviously it's hot and you'll get it all over yourself and be really sticky, so let's put a little more of this potato starch right on top. There's a dusting on there. Press it down. You're gonna keep pressing your mochi out until it's like a really thin layer. Almost like a pizza. So our mochi is ready to be popped into the fridge for a little while. You're just gonna want to let it cool and set, and then we'll take it out and start making it into rounds. Our mochi's come out of the freezer, and our balls are ready also, they're nice and hard, our little ice cream of Speculoos. And we're just gonna use the top of a mason jar and we're gonna push down really firmly and cut out some rounds out of this dough. Just wipe that potato starch off. So we're gonna take our mochi, and put it into this little muffin tin. So I lined it with some saran wrap, and that's just so that it'll be easier to come out later, but also to help form the shape of these mochi ice creams. Plop it in like so, and then quickly you'll grab a little ball of ice cream of Speculoos, pop it inside. Now this can get a little messy, but that's okay, that's where the fun comes in. And you're just gonna take your saran wrap, twist it up, and pop it back in like so, just so it starts to like really grab that shape. Once your mochi is wrapped around your ice cream, and they're all tucked away, we're just gonna pop these in the freezer so they can get nice and hard. You could do it overnight, you can do it for a few days, and they'll keep really nicely. All right, so our mochi has come out of the freezer. You're just gonna unwrap them like so. They're nice and tight, firm. I'm gonna break into it. Yes. They're so cute. Okay, and I like to finish it off with, just again, to reinforce them, and to add a little crunch, 'cause that mochi's gonna be really soft and chewy, the ice cream's gonna be velvety and soft, and then the nice little crunch of the cookies. Mmm, mmm. These are so easy and so good. You have to try these at home.