Summer Snacktivities: Lemon Lavender Mochi Ice Cream
Snacktivity: A gathering of people centered on a fun-to-eat food. Take your party to the next level by creating a fun, interactive experience for your guests. Lisa sanctioned a “girls night” at home with what could be called a girl’s other best friend – ice cream! One of her fav flavors is from local creamery Snoqualmie Ice Cream, Lemon. Lisa adds lavender buds which makes for a delicate flavor boost and lovely garnish! Summer is still in effect, so grab your crew and get snacking.
Check out Lisa’s how-to below:
Lemon Lavender Mochi Ice Cream
(8-10 servings)
150 – 200 grams Yummy Snoqualmie Lemon Ice Cream
50 grams Sweet Rice Powder (available at Uwajimaya in Seattle)
100 ml Water
100 grams Sugar
Powered Turmeric for food coloring
Corn starch for dusting the board for rolling
- Scoop the Lemon with a small 1-inch ice cream scoop. Place on sheet pan lined with plastic. Place 3 lavender buds on top of each ice cream ball. Re-freeze to make it easier to handle and form mochi balls. Leave frozen until you are ready to cut out the mochi.
- Place sweet rice powder into a glass or ceramic bowl. Sprinkle dry turmeric natural food coloring in to get your desired shade of yellow! Add the water a little at a time until it is mixed well. Then add the sugar and mix well again. Add ½ teaspoon Natural Yellow or Orange powdered food coloring (Whole Foods sells this) or you can use pure powdered turmeric if you’d like to achieve the yellow color!
- Next, cover the bowl with plastic wrap leaving a gap at the edge. Cook in microwave for 2 minutes. With a flat edge wooden spoon (dipped in water). Stir until smooth.
- Cook for one more minute until shiny and smooth.
- Dip spoon in water and then spread the sweet rice dough onto the cutting board on top of the cornstarch as flat as possible. The dough is hot so be careful!
- Cover the dough with cornstarch and flip it over. Pull and stretch the edges to make it thinner.
- Keep pulling and stretching until thin, flat and in an even rectangle. 2-3 millimeters thin.
- Let it cool. When cool enough, cut in 3-inch rounds.
- Pull out the frozen scooped ice cream balls and place into the middle of the cut mochi. Fold the edges up and press them together in the middle. Place back on the sheet with the smooth side up and refreeze until ready to eat!
