Lychee & Mango Mochi Ice-Cream

30 minutes + 2 hours
in the freezer

A little tricky


Makes 7-8 mochi.


  • 150g glutinous rice flour
  • 60g Whittard Lychee & Mango Instant Tea
  • 200ml water
  • Yellow food coloring
  • 400g vanilla ice-cream
  • 200g desiccated coconut
  • Cornstarch, for dusting the dough to prevent it from sticking


    Start by freezing the ice-cream balls:
      1. Line a baking sheet that can fit in your freezer with greaseproof paper.
      2. Use an ice cream scoop to make 8 small balls of ice cream and place them on the baking sheet. Freeze for at least 1 hour.
        Now making the mochi dough:
          1. In a microwaveable bowl, whisk the flour, Whittard Lychee & Mango Instant Tea and water together until smooth.
          2. Whisk in a few drops of yellow food colouring.
          3. Cover the bowl with clingfilm and microwave for 1 minute. Wet a silicone spatula with water (this will stop the dough from being too sticky) and fold the mixture until it comes together into a wet dough.
          4. Cover and microwave for another 1 minute, then repeat the folding technique, until the dough is smooth and combined.
          5. Cover and microwave for another 30 seconds, then fold the dough one last time until it’s smooth and shiny. It will be very sticky but should pull away from the bowl easily.
            Roll the dough:
              1. Place a large sheet of greaseproof paper on a worktop and generously dust it with cornstarch.
              2. Use your spatula to tip the dough onto the paper, then coat the top of the dough and a rolling pin with more cornstarch.
              3. Roll the dough out so it’s roughly 0.5cm thick. The dough will be very sticky so keep dusting underneath and on top with cornstarch.
              4. Use a 10cm round cookie cutter to stamp out circles, making roughly 7-8 in total.
              5. Use a spatula to carefully transfer the circles of dough onto a baking tray and chill in the fridge for 30 minutes.
                Fill the dough:
                  1. Dust off as much cornstarch from the circles as you can. Then working with one mochi at a time, place an ice cream ball in the middle of one circle, flat side facing up. Leave the remaining ice cream balls in the freezer so they don’t melt.
                  2. Use your fingertips to shape the dough around the ice cream and pinch it together to seal. Brush the mochi with a little water, then coat it in desiccated coconut.
                  3. Wrap the mochi ball in clingfilm, twisting the end so it’s secure, and place seal side down on a baking tray or in an egg box.
                  4. Place in the freezer and then repeat this process with the remaining mochi.
                    Freeze the mochi:
                      1. Freeze the wrapped mochi balls for at least 2 hours or until firm.
                      2. When you’re ready to enjoy, remove from the freezer, unwrap, and let soften for a couple of minutes. Then tuck in and enjoy!
                        Store the mochi ice cream in the freezer in a baking tin for up to 4 weeks.


                        LYCHEE & MANGO FLAVOUR
                        INSTANT TEA

                        INSTANT TEA

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