•   Ice Cream
  • 23 oz. whole milk
  • 1-1/2 oz. Thai tea leaves
  • 3-1/2 oz. egg yolks
  • 1-1/2 oz. granulated sugar, divided
  • 8 oz. sweetened condensed milk
  • 6 oz. heavy cream
  • 1-1/4 oz. nonfat dry milk
  • 1/2 oz. dextrose powder
  • 1-3/4 tsp. ice cream stabilizer
  • 4-1/2 oz. OREO Medium Cookie Pieces
  •   Mochi
  • 7 oz. granulated sugar
  • 4 oz. sweet rice powder
  • 4 tsp. unsweetened cocoa powder
  • 7 oz. water
  • 1-1/4 oz. cornstarch


Nutritional facts are based on a single serving
Calories 330
Total fat 8g
Saturated fat 4g
Trans fat 0g
Cholesterol 70mg
Sodium 70mg
Carbohydrate 62g
Dietary fiber 1g
Sugars 42g
Protein 4g
Calcium 10%DV
Iron 2%DV


    Ice Cream:
  1. Bring  milk to simmer in small saucepan on medium heat. Remove from heat. Stir in tea leaves. Let steep 4 min. Strain milk into clean medium saucepan, pressing tea leaves to extract maximum flavor. Discard tea leaves.
  2. Whisk  egg yolks and 1 oz. sugar in small bowl. Stir in a small amount of the milk mixture; set aside.
  3. Stir  condensed milk and heavy cream into remaining milk mixture in saucepan. Combine remaining sugar, nonfat dry milk, dextrose and ice cream stabilizer in small bowl; add to saucepan. Whisk until well blended. Bring to simmer on medium heat. Stir small amount of warm cream mixture into egg yolk mixture; return to saucepan. Cook on low heat, stirring constantly, until mixture reaches 165°F. Remove from heat; strain.
  4. Pour  small amounts of mixture into blender and process 30 seconds. Transfer to clean bowl and chill over an ice bath. Continue until all of mixture has been processed. Refrigerate overnight.
  5. Freeze  mixture in ice cream maker according to manufacturer's directions. Spoon prepared ice cream into freezer container. Gently fold in OREO Pieces. Freeze until firm.
  6. Using  #40 scoop, portion 14 scoops ice cream onto parchment paper-lined quarter sheet pan; flatten slightly. Freeze until solid. (Each scoop should weigh 1.15 oz.)
  7. Mochi:
  8. Combine  sugar, rice powder and cocoa in microwaveable bowl. Whisk in water until mixture is smooth. Cover loosely with plastic wrap. Microwave on HIGH 5 min., stirring after each minute.
  9. Sift  cornstarch onto silicone baking mat. Pour warm sugar mixture onto cornstarch. Sift additional cornstarch over top. Press to flatten, using caution as mixture is hot. Let cool until dough can be handled. Flip dough over on pan.
  10. Roll  out dough to 1/8th-inch thick, adding more cornstarch as needed to prevent sticking. Use 4-1/8th-inch round cutter to cut out 14 circles. (Each circle should weigh 1.15 oz.) Layer circles between parchment paper and refrigerate 30 min. or until firm.
  11. To  assemble, place 1 mochi circle on 9x9-inch square of plastic wrap. Top with 1 flattened ice cream scoop. Fold dough up and around ice cream, using water as needed to help mochi stick to itself. Wrap plastic tightly around filled mochi, twisting at base. Repeat with remaining mochi circles and ice cream. Freeze until solid.
  12. TIP:

    If necessary, adjust the amount of ice cream stabilizer based on manufacturer's recommendations.

Have some cookies.

Our site delivers snacking insights to foodservice professionals, and it uses cookies to make your experience better. By continuing to navigate on this website, you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.