Has anyone tried using cool whip versus whipped cream?? Hi Susan! Hi thanks for this recipe. Make sure to apply potato starch on your hands and the rolling pin. Hi ! I’m so excited to make this for my husband’s birthday! Your directions were awesome and easy to follow. oh wow! So, instead of a firm mochi, I end up with some mochi with liquid. Our fudge and cookie crunch is separate so we can do that. Hi Rima, They should still be a bit chunky, so the food processor may have made them too fine. It makes a delicious cake tho!! Only thing is granulated sugar does not work for making whipped cream, you need confectioner’s sugar. You will need to freeze the mochi ice cream right after you make them because ice cream inside the mochi is still too soft (and could be runny). Browse spatulas, rolling pins, cookie cutters, measuring cups, sifters and more. Hi S! That’s look so fantastic! . Hi Jenny! I used a springform pan to layer chocolate ice cream on the bottom, then top with my homemade hot fudge sauce, which I could seriously eat with a spoon. DQ has always been their favourite cake. He will drag you down to his level and beat you with experience. The purpose of potato/corn starch is help your hands not stick to the mochi but you might want to brush off the mochi where you need to pinch to close. Get excited. ;) I just made the cake, will ice it in the morning, and serve at night! Thanks! Huge list of some great quotes from your favorite people, movies, and shows. Hi Elizabeth! I rolled out the dough much thinner than I was supposed to, but I think I prefer thin mochi dough. You’re welcome. I only have oven in my house. Use juice to color the mochi at step 4. I kind of know how to avoid getting sticky (after testing the recipe many times) but it needs some practice. If you put Oreo crumbs on the bottom of the pan, the ice cream won’t stick and it’s easier to remove the pan. Hi Maria! Having the same trouble here- I made a double batch (2 quarts) of chocolate – that and the fudge and cookies have filled my pan to the brim before the vanilla is added. The leftover mochi can be cut up into cubes like frozen yogurt topping (have you seen these?). Depending on the DQ, at least the one I worked at, the cake crunchies and fugde come prepackaged, together. So good! Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! It’s the same theory…. I hope you enjoy this recipe. Decorate with sprinkles on top, if desired. Yes, it’s normal. . I buy the ice cream in the square box. I can’t wait to try this! The only problem I had was that I was glad that I had spread out the first roll out of Mochi, with my rolling pin big enough to cut out all of my 12 cutouts, because I couldn’t get the leftover Mochi to stick back together after that. . It looks perfect! Hi Adam! It can be defrosted and refrozen. I can’t wait to see their faces. Do I have to wait longer until the dough gets soft again or did I make some error? Not everywhere, but it’s possible it gets sticky on the new surface… Sorry my English is not good to explain the situation very well. I used the mousse filling from Jif’s peanut butter pie recipe and folded in Reese’s PB cups and used that in place of vanilla ice cream. Shiratamako (白玉粉) vs. Mochiko flour (もち粉):  I’ve tried making mochi ice cream recipe with both kinds of glutinous rice flour (also called sweet rice flour) but I have to say texture and flavor of mochi ice cream made with shiratamko is much better. Would that alter the consistency of the mochi? Seriously way too much water. Buy our best-selling e-cookbook full of easy and simple Japanese recipes! . Ok here I go! I’m so glad it was a hit! What would you suggest to use? YouTube video is just to show the quick method, and I usually write detailed directions on the website. But we’ve never used boba before in the recipe, so we’re not sure how the outcome will be… please let us know how it goes! This time, however, the cake split in two where the crumb mixture was. I’m hoping to make this delicious Mochi this weekend, and I’d like to add some matcha powder to the Mochi to make it green. When I met my husband, he told me his parents always got him a DQ cake and he still missed those days. Now sure how hot it is but I can see it could be difficult to make this if you’re new to making mochi dessert and your kitchen is not cool enough. Is it possible to substitute another starch for the potato starch? I used Kimura Usagi Rice Flour (from japancentre.com) – On their description says it is the same as shiratamako. This will keep for up to 1 month in the freezer. I don’t have a scooper of any sort. The one on Webster St? Hi Amber, Almost all springform pans fall between 2-3 inches high. For example would you had a fruit powder or could you add a vanilla essence? 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