Mochi Ice Cream

Last weekend, I was in Manila for the long weekend. Between traffic, going around malls, shopping, window shopping and whatnot, there was the food. Although this post won’t be about those places where dined at (as I didn’t bring my camera to document.. surprise, surprise!), one thing I was able to try were some mochi ice cream which I’ve been wanting to try and they didn’t disappoint.

For the past few days, it has been incredibly hot here. Perfect, I thought, to try my hand at making mochis. After searching for a recipe, I learnt that it’s incredibly easy to make. Just really sticky and messy but it isn’t as time consuming as I thought. And very delicious.

These mochi ice creams were filled with the only flavor available in my freezer: Double Dutch, which I’m not so sure if it’s a flavor outside the Philippines but it’s vanilla ice cream with chocolate syrup, chocolate chips, cashews and marshmallows.

One thing I will try next time is to learn how to properly wrap without an obvious seal/wrap since as you can see, the mochi is really thick at the bottom. Aside from that, is there something you can add so that the mochi stays slightly chewy from the freezer without needing to thaw a bit?

I followed the recipe over at Use Real Butter.


Blueberry Cheesecake Ice Cream

Last saturday, I got a shiny new toy.

YUP! I got the Kitchenaid Ice Cream Maker attachment! I’ve always wanted to make my own ice cream and now, I finally get the chance! After making a short list of flavors I intend to make, I’ve chosen Blueberry Cheesecake for my first run!

The first time I tried this flavor out was when I was in Singapore. We were in the mall, hungry, in the middle of the afternoon and so we dropped by this nice little restaurant called, Cedele. After ordering our meals, my sister and I checked out their pastry and ice cream selection and this flavor immediately caught my attention as I’ve never tried it in ice cream form.

It’s now my favorite ice cream flavor. Yes, it was that good. So far, I haven’t come across the flavor here in Cebu and so I decided to make one to satisfy my craving.

And, it turned out good. Not how I want it yet, but really good. Although, one thing I would test next time is to cream all the creamcheese first before adding the milk, sugar and cream. I had big chunks of frozen creamcheese which I didn’t really like.

For the recipe, I found this recipe in which I have halved and adjusted below. Note, that I only used the ice cream mix recipe.

Blueberry Cheesecake Ice Cream

1 cup milk
450mL heavy cream
1 cup sugar (turned out quite sweet still for me, maybe next time I’ll cut it down to 3/4 cup)
1 package of creamcheese
1/2 cup canned blueberries (Unfortunately, I didn’t find any fresh blueberries)
3-4 pcs. graham crackers (roughly broken into small pieces)


– In a bowl, mix together milk, cream, sugar and creamcheese.
-Pour the mix into your ice cream maker bowl and churn according to manufacturer’s instructions.
-After 25 minutes, slowly add the blueberries, graham crackers. You may also choose to swirl these ingredients after churning.
-Pour ice cream into plastic container and freeze for at least 3 hours.