Frequently Asked Questions - My/Mochi™ Ice Cream (2024)

FAQs

Does mochi ice cream go bad? ›

Mochi Ice Cream has a shelf life of about two months, meaning that there's a low risk compared with other products that have shorter shelf lives.

Mochi is regularly sold and consumed around the New Year and is known as a “sign of the season” in Japan. Different types of mochi have represented different things over the the history of mochi. Because mochi was symbolically linked to good fortune, the aristocratic class consumed it regularly.

A little Mochi Ice Cream a day keeps the doctor away! The delicious and sweet treat provides your body with a handful of beneficial nutrients including bone-strengthening calcium, blood-pressure-lowering potassium, and energizing B vitamins.

It's best to consume it within 1-2 days if you leave it at room temperature. Otherwise, you can extend its life by storing mochi in the fridge.

Making the unique flavor involves steeping the seeds, and blending them with milk. Some mochi makers don't strain the fragments of the sesame seeds, giving the eater a grainy texture experience.

Why is my mochi ice cream hard? If you eat your mochi ice cream straight out of the freezer it will be rock hard. Make sure you let it sit at room temperature for 10 minutes or so before consuming it for the best texture.

Mochi is made from glutinous, short-grain rice called mochigome (mochi rice), which is known for having a chewier texture than regular rice. Firstly, the mochigome is soaked in water overnight, then it is steamed, and finally mashed and pounded into its soft, sticky state.

: a doughlike mass made from cooked and pounded glutinous rice used in Japan as an unbaked pastry.

Mochi (pronounced MOE-chee) is a Japanese dessert made of sweet glutinous rice flour or mochigome. Mochi dough is often tinted with green tea powder (matcha) or other food colorings and wrapped around a sweet center to form a small, bite-sized confection with a chewy, smooth, elastic texture.

Lakeview Capital, Inc. acquired the company from Century Park Capital Partners. Headquartered in Los Angeles, California, My/Mo Mochi Ice Cream is the creator of the mochi ice cream category and the leading national brand currently available in over 20,000 retailers throughout the United States.

Why do people like mochi ice cream? ›

Mochi dough is made from glutinous rice flour, which gives it a soft and chewy texture that's unlike anything else. It's kind of like a cross between marshmallow and gummy candy, but with a more subtle sweetness. And when you bite into it, the ice cream inside oozes out, creating a creamy explosion in your mouth.

Pistachio ice cream in rice dough. Store below -18°C. Remove from freezer 5-10 minutes before consumption. Once defrosted, do not refreeze.

The mochi is air sealed in a wrapper before being put in a box. It is dry mochi so it has a lengthy shelf life and does not require refrigeration to stay edible. Once opened eat the contents within the next couple of days. I would say don't hold on to a box longer than 2 months though, just as a precautionary measure.

If you don't plan to eat the mochi within 2 days, freeze them rather than put them in the fridge. Simply defrost them on the countertop for an hour (or 20 minutes for the ice cream ones) or when the dough is soft to the touch.

Mochi usually hardens and loses its soft and chewy texture after a few days, and may even go moldy, especially if kept at room temperature.

Take the mochi ice cream out of the freezer and let it sit at room temperature for 2-5 minutes. This will let the mochi dough on the outside soften back to its regular state and the ice cream on the inside will start to melt so it's easier to cut or bite through.

Glutinous rice flour: This is what we use to make the mochi—the chewy outer shell. It's magical how this white powder turns into a stretchy, sweet dough that wraps around the ice cream. It's a key player in giving mochi its unique, chewy texture.