Jun 3

Butterfinger Mochi Ice Cream from Daydreamer Desserts

in Dessert, Japanese, Recipes By Region, Recipes by Type, Rice & Noodles

Today the amazing and talented Josie from Daydreamer Desserts is here to make sure that we get our dessert in this week!  I met Josie last November at the Foodbuzz Festival in San Francisco, which is kind of funny because we actually live in the same city in Southern California!  Josie has become a dear friend.  She was my right-hand gal for the bake sale for Daylon and she never fails to put a smile on my face.  Not only is she one of the sweetest people I’ve ever met, but she is uber talented.  I can’t wait for you to see what she dreamed up for you today!

Hi everyone, I’m Josie from Daydreamer Desserts.

Last week Rachael asked me if I would do a guest post for her while she was out of town, I took a quick glance at my calendar and decided I could squeeze one more post in. So, I got back with her and told her it was a done deal.

I’m one, who’s never short on reasons to make dessert. This week I happen to have a couple that are very exciting, and if you don’t mind I’ll share them with you.

One, a birthday which we will be celebrating on Monday. My middle son will be 14 years old tomorrow so exciting (31st)!

Two, is that that the company I work for Buy.com is in the process of being bought by a major Japanese company. Perhaps you’ve heard of it… Rakuten which is also very exciting!

Keeping those reasons in mind and trying to keep with the Theme of La Fuji Mama, I thought it would be fitting for me to share with you today a Japanese inspired dessert that my son would love.

If there’s one candybar this future 14 year old loves is Butterfinger! So, I thought how amazing would a Butterfinger Mochi Ice Cream be?

Yumm right?

Butterfinger Mochi Ice cream
About a week ago my favorite ice cream blogger Bao from Triple Scoop Desserts posted a crème brûlée ice cream that looked and sounded out of this world! That was all the inspiration I needed…

Butterfinger Mochi Ice Cream

Homemade Butterfinger Candy

adapted from Spinning Sugar

1/3 cup light corn syrup
1/3 cup water
1 cup granulated sugar
1 cup peanut butter
pam cooking spray

Generously spray a 9 X 13 brownie pan with PAM.

Pre-heat oven to 200 degrees and place greased pan in the oven. We want the pan to be warm enough to allow us to spread the candy easily.

In a heavy 2-quart saucepan, combine the corn syrup and water, stirring well to combine.

Place over medium-low heat and add the sugar. Cook the mixture, stirring constantly, until it is clear and then stirring often until it reaches a full boil.

Clip on your calibrated candy thermometer, raise the heat to medium-high and continue to cook – without stirring – until the mixture reaches 310 degrees (F). During this cooking period, should sugar crystals form above the boiling line, carefully wipe away using a damp pastry brush, but be careful not to touch the boiling mixture. Rinse the pastry brush well – and make certain to blot-dry the brush well – between each swipe.

Remove your pan from the warming oven and place on your work surface.

Remove the candy from heat and add the peanut butter, with a wooden spoon stir until completely combined.

Pour the candy onto your warmed and well-greased brownie pan. Spread the candy as evenly as possible.

With a sharp oiled knife score the candy into 2-inch by 4-inch pieces, making sure you cut at least halfway through the candy.

If your knife starts to stick, spray a little more PAM on it.

Allow the candy to cool at room temperature for 2 hours. When cool and hard, remove the candy from the pan using a heavy sharp knife finish cutting the scored candy pieces.

I chose not to cover the candies with chocolate as suggested in the original recipe since I was going to add them to the peanut butter crème brûlée ice cream and I really wanted the peanut butter flavor to be the star of the show.

Peanut Butter Crème Brûlée Ice Cream

adapted from Triple Scoop Desserts

7 egg yolks
1 1/2 cups heavy cream (divided)
1/4 cups half-half
1 1/4 cups 2% milk
3/4 cups granulated sugar
1/4 cup peanut butter
1 pinch of salt
1 cup finely chopped homemade butterfinger candy

In a saucepan combine 1/2 cup of heavy cream, half-half, milk, sugar, and salt. Warm over medium-high heat and bring to a low boil.

Reduce heat to low or turn off stove while you temper the egg yolks.

Whisk egg yolks in a bowl, temper the eggs by taking 1/3 of a cup from the ice cream base and pouring it over the yolks while continuing to whisk.

Raise temperature to medium, pour tempered yolks into the saucepan and continue to stir. Using a candy thermometer bring ice cream base to 165 degrees.

Remove from heat and strain ice cream base using a fine mesh strainer into a heat-proof bowl.

Add peanut butter to the ice cream base and stir, once dissolved add remaining heavy cream and stir to combine.

Place bowl over an ice bath for 1 hour then cover and refrigerate for at least 4 hours before placing ice cream base in your ice cream maker.

Follow your ice cream maker instructions, about 5 minutes before ice cream is done pour in the butterfinger candy.

Mochi Dough

adapted from The Modern cafe by Francisco J. Migoya

110 g sweet rice flour
120 g superfine sugar
125 ml hot water, at 180 degrees F

Mochi Dough
Combine the rice flour and the sugar in a bowl. Pour in the hot water and stir until there are no lumps, using a wooden spoon.

Mochi Dough
Microwave for 40 to 60 seconds on high; stir then microwave again. This may take 3 to 5 times depending on the microwave.

Mochi Dough
The dough is done when it is elastic and almost translucent, with a white opaque hue.

sprinkle some rice flour on a sheet pan lined with a nonstick rubber mat, and place the mochi on the flour. cover it with plastic wrap and let it cool in the refrigerator or at room temperature.

Once it is cool stretch the dough to .5/.2 in thick by hand or using a rolling pin. Keep it covered with plastic wrap. Discard after 2 days.


Cut mochi dough into rounds.

Butterfinger Mochi Ice cream
Place a frozen ice cream ball in the center of a mochi dough round, then wrap ice cream with dough and seal bottom.

Butterfinger Mochi Ice cream
And serve…

Butterfinger Mochi Ice cream

{ 38 comments… read them below or add one }

Paula - bell'alimento June 3, 2010 at 7:14 am

WOW this is just ah-mazing! And the pictures are stunning! Love it!


Jeanne June 3, 2010 at 7:43 am

This sounds incredible! I am fascinated with the homemade Butterfinger candy recipe, I can’t wait to try it! I love that you made your own Mochi dough too!


Deliciously Organic June 3, 2010 at 8:59 am

What an amazing recipe! I love that you made everything from scratch! I actually had my first mochi a few months ago and fell in love. Now I can make it at home! Thanks for the recipe!


Joy June 3, 2010 at 9:23 am

Ohhh this is a great recipe. I love butterfingers. I make mochi all the time and this would be great to try.


TripleScoop June 3, 2010 at 9:28 am

Thank you for the mention Josie! Your Ice Cream and Desserts are wonderful!


Sara June 3, 2010 at 11:38 am

Wow, I’m totally blown away. Everything looks so amazing. Must try!!


Kitchen Monki Dan June 3, 2010 at 12:28 pm

My favorite treat on earth is mochi. Everytime out the door of the korean grocery store, I have two to three flats of mochi. A flat of 8-10 is gobbled up in now time. I love this recipe!


FOODESSA June 3, 2010 at 2:37 pm

I love eating makis and that’s as far as I went with Japanese food.
The closest I came to having this type of dessert was a fried stuffed ice-cream crepe with a splash of syrup on top.
Today, I was introduced to Mochi. How pleasant this looks.
Great creativity Josie…you’re so dedicated.
Flavourful wishes, Claudia


Fuji Nana June 3, 2010 at 3:15 pm

I’m a recent convert to mochi, and this looks truly amazing. I love the idea of making my own mochi. If I feel like cheating, can I use Ben & Jerry’s ice cream for the center?


Cookie Sleuth June 3, 2010 at 4:39 pm

Love it!


Mardi@eatlivetravelwrite June 3, 2010 at 4:56 pm

{wipes drool off of keyboard}

Awesome post Josie!!! And wonderful pictures.


Carol Egbert June 3, 2010 at 4:59 pm

I never heard of mochi before. Thanks for an interesting post.


Belinda @zomppa June 3, 2010 at 5:58 pm

I’m amazed beyond belief. And hungry.


The Cilantropist June 3, 2010 at 9:43 pm

I have recently become obsessed with ice cream mochi. I love them, all flavors, but this… THIS is amazing. :)


John June 3, 2010 at 10:22 pm

Cool I love Mochi ice cream. There is a place that sells it in Little Toyko in LA, but this is cooler because you can make it at home. Thanks for the recipe.


Magic of Spice June 4, 2010 at 12:12 am

Yikes, and yummy…Love this from both of you:) How fun that you have gotten together on this, great post!


wannafoodie June 4, 2010 at 6:53 am

WOW is right. What a delicate and fantastic treat!


damaris June 5, 2010 at 6:03 pm

mochi ice-cream is my favorite. I can’t eat too much ice-cream so mochi ice-cream is the perfect portion. Thanks for sharing this post.


Alisa-Foodista June 6, 2010 at 2:10 pm

I love mochi balls, but mochi ice cream is AWESOME! i love love love this recipe! thanks for sharing this!


EMK@eat, drink and be merry June 8, 2010 at 3:49 pm

OMG!!! I love mochi ice cream! It was one of my favorite ice cream when I was in Japan, but never thought of making it. It’s amazing!!! Well done!


Jenny Flake June 9, 2010 at 7:06 am

Wow, I could eat this all day! LOVE this post, will definitely be trying it out :)


Michelle June 9, 2010 at 9:43 am

WOW…what a super collection of recipes! Love the Butterfinger ice cream!


Tracy June 9, 2010 at 11:03 am

Love the pictures! This looks absolutely amazing.


ivoryhut June 9, 2010 at 1:21 pm

Oh oh oh. I love green tea mochi, and I’ve been wanting to make it at home. But this? The boys in my house are Butterfinger fans, so I think I may be able to use this as enough incentive to have them do the dishes for a few days. Lovely!


Cookin' Canuck June 9, 2010 at 2:53 pm

Another winning dessert from Josie! This is so original and I can only imagine how good it must taste.


Jen @ My Kitchen Addiction June 9, 2010 at 5:37 pm

Adorable! Josie never ceases to amaze me with her lovely desserts :)


Jen @ How To: Simplify June 10, 2010 at 1:13 pm

What a great treat!


Maggy June 11, 2010 at 11:11 am

Wow, these look amaaaaazing! I’d love to bite into one of those about now. What gorgeous photos!


Valerie June 12, 2010 at 4:21 pm

Great recipe. However, I don’t seem to be able to wrap the mochi round the ice cream before the ice cream melts! Any tips?


Lise June 14, 2010 at 11:34 pm

Valerie: try scooping out ice cream balls into a metal pan, sticking it back into the freezer until it’s solid/frosted (few hours), and then wrapping the mochi. When I’ve made similar stuff, I’ve had to do this since I live in a warmish area.

Very nice recipe, and I love the fact that the butterfinger is homemade! (I came here from foodgawker, since the recipe looked intriguing, but I fully expected candy bars mashed into ice cream…. because there are a lot of poor quality blogs out there ;) Glad to say I was pleasantly surprised and now will check out the rest of the blog. Nice work, looks delicious & I’ll be trying it soon :))


Kirbie June 15, 2010 at 10:34 am

I’ve made the mochi dough before, but never thought to try to roll it out in order to better cover large mochi-filled desserts. I’ve see the mochi rolled out dough used like this in bakeries, but didn’t realize I could make my own. Thanks! This discovery will allow me to create so many more mochi desserts.


Ashley June 18, 2010 at 7:55 am

Wow this is just seriously awesome. Words cannot describe. I love that you put ice cream inside mochi.


Jane Ko June 20, 2010 at 2:35 am

This is amazing that you made your own mochi skins and filled them with ice cream!


mrs.chiu June 21, 2010 at 1:59 pm

Do you think you could roll out the mochi rounds thinner and use as an edible baked cupcake wrapper?? Didn’t know how it would be after baking….anyone?



mochimouse August 6, 2010 at 1:09 pm

I don’t think that it would be a good wrapper for cupcakes. The dough is sticky and coated with corn or potato starch, which could mess with the texture/flavor of the cupcake. The mochi might also burn in the oven. :/


danu August 23, 2010 at 12:12 pm

that’s cool ! but, I have a question : how we keep the mochi if we plan to eat later ? should we put in a freezer or just cold room refrigerator ? but, if we put in there, the mochi will becoming hard like a rock in cold temperature. And we need to warm it (using Microwave or something like that), but the ice crem will melt. That’s the contradiction.


pc part March 27, 2012 at 3:33 am

I love that you made your own Mochi dough too!


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