This is the original mochi ice cream toast. It's a toast with gooey cheese and chewy mochi ice cream. I look forward to your feedback!The story behind this recipeI wanted to discover a new way to enjoy mochi ice cream, so I created this recipe.

Mochi ice cream and sweet red bean paste are a perfect match. I created this recipe because I had mochi ice cream at home.

I was worried that the mochi would harden when chilled, but by adding milk and sugar, it stays soft! You can adjust the quantities based on your preference!The origin of this recipeEven after New Year's, I had a lot of mochi in the fridge, so I thought about making something with it and decided to try making my favorite mochi ice cream!

You can make Mochi ice cream at home with your favorite ice cream(^-^)

I created this recipe while I was in the middle of making Yukimi Daifuku-like ice cream. I asked a friend to taste it, and she gave me the thumbs up, so I decided to upload the recipe.If it's completely frozen, the ice-cold mochi melts in your mouth.If it's partially frozen, the mochi and bean paste ice cream come together in perfect harmony.If it's melted, it's basically mochi coated with bean paste cream, which is also great.Tip: Try to roll out the dough thinly in Step 7. Try as hard as you can not to expose it to air while it's freezing. Recipe by Jun13

I wrapped chocolate ice cream in mochi to make mochi ice cream.The story behind this recipeI wanted to make something like Yukimi Daifuku using mochi, so I gave it a try.You can make different flavors of Yukimi Daifuku by changing the ice cream flavor!

Perfect for when you have a small craving. I wrapped ice cream in mochi. This is my daughter's fourth creation.The origin of this recipe: An idea using shiratamako (sweet rice flour)!!

This is a daifuku made by modifying mochi. I added Pino to make it a chocolate ice cream treat.The origin of this recipeThis is a modified mochi recipe.

Slightly melted and half-thawed is delicious♪Anko version of mochi ice cream?!The origin of this recipeI love freezing things! I wondered if daifuku would become too hard when frozen (´・д・｀)I tried freezing it anyway, and yes, it was hard...But wait! When it started to thaw, it tasted like mochi ice cream, yum (´ω｀)

It's recommended to let this real mochi ice cream sit out for about 5 minutes after taking it out of the freezer before eating. Since it's frozen, using half sweet rice flour and half rice flour is best. The origin of this recipe: I wanted to enjoy mochi ice cream at home, so I tried making it. After many trials, this recipe is the best! Please try making it too!

This ice cream originated in Thailand and later made its way to the US, where it gained many fans—including me! I loved it so much that I figured out how to make it at home, even without a commercial freezer. It tastes just like the shop version, which usually costs about $9 for a small cup!

I wanted to use up leftover rice cakes from New Years, so I decided to recreate my favorite Tirol chocolates and it was delicious.Slice the mochi rice cakes as thinly as possible so they cook all the way through.The bread is crispy, yet fluffy, and the mochi rice cakes are chewy.I want to try again with the delicious Tirol chocolate version!It's also delicious with kinako cream on top! Recipe by Ma-ch:9