Mochi ice cream is a Japanese
confection made from mochi
with an ice cream filling.
Originally created by Lotte in 1981.
Lotte first made the product by
using a rice starch instead of
sticky rice and a type of ice
milk instead of real ice cream.
Mochi ice cream is now an
internationally recognized food.
Current marketing names include
Mikawaya’s “Mochi Ice Cream”
in the States (also used by other
companies), which began production
of what is now known as mochi
ice cream in the United States in 1993.
Mochi ice cream can be considered finger food, or is eaten while on a toothpick. Mochi ice cream can vary in diameter, but is comparable to a golf ball in size, shape and weight: 45 g mass and 45 mm diameter. For comparison, Mikawaya’s brand of mochi ice cream is approximately 42.5 grams in mass.
There are two layers: a soft, dough-like outer mochi shell, and inner ice cream core.
Flavors are dependent on brand like green tea, chocolate, and vanilla, strawberry, mango, and red bean paste (azuki) are also common flavors.
