Mochi ice cream is a unique treat that many individuals are trying. For me, the sweet rice cake is a staple that has been a part of my palette since I was a child. Mochi is usually made with water and a short-grain japonica glutinous rice and then pounded into a paste, giving it it’s infamous chewy texture. Pairing the sticky treat up with ice cream was only an advancement in foods. 

Mochi ice cream itself is usually a sweet, chewy rice cake that encapsulates a ball of ice cream. Flavors range from basics like vanilla and strawberry to mango sherbert. When buying the dessert, prices range from $4-$5. The product itself comes in a pack of six and can be found at Trader Joe’s and Omaha’s local Asian market. 

Because I already had a background and idea of what mochi should consist of, I was looking for a chewy and smooth consistency. The food itself should be covered in a cornstarch to prevent sticking to surfaces. Mochi should also be able to bounce back after applying pressure. This should provide an indication as to how soft the dessert is.

Upon opening up the six pack of mochi goodness, the product was coated in cornstarch, preventing it from sticking to the plastic. Although this may not look appealing to some customers, the powder does not contribute to any of the flavor. The treats themselves came in pastels giving off a pretty display. Pairing up the food with fresh fruit or baked goods would create a delightful combination for someone with a sweet tooth or a cute VSCO photo.

Because the mochi encapsulates the ice cream, biting down did not hurt my teeth, making it easy to continue eating. The flavors of strawberry and mango had soft notes of the fruits, which did not take away from the rice cake that held the ice cream together. On the other hand, the vanilla had a stronger taste which made it difficult for seconds because of how sweet the ice cream was. The rice cake provided a protection for the ice cream, preventing leakage and giving the dairy treat an envelope to sit in. This made the food easy to handle and created minimal mess.

While eating the frozen dessert right out of the freezer is good, I preferred letting the product sit out for about five minutes to allow the ice cream to melt a little bit. While eating was a little bit messier, the consistency of the ice cream was creamier and the mochi itself was squishier, giving it a soft texture. 

The combination of mochi and ice cream is a must have, especially for people who want to try new things. The sweet treat carries a light flavor and the chewy texture gives the consumer a new experience.