Sweet, sweet summertime. It’s finally here and I am LIVING for it. I vowed to travel less this summer and spend more time in Chicago, and so far it’s working out really well (aside from our Paris and London trip, but no complaints there).
I’ve seen these little Mochi Ice Creams every time I’ve gone to Whole Foods in the past year, but hadn’t tried them until now… and I just love these things! If you don’t already know, Mochis are bite-sized ice creams wrapped in sweetened rice dough. They’re perfect little finger food desserts! Of course, I wanted to figure out a way to make them even cuter for hosting purposes… because of who I am as a person.
Making pops out of them seemed like the perfect thing! And, honestly, the easiest. Because during the summer, who wants to spend all day in the kitchen?!
The candy melts were easier to melt than I thought they would be – I just put them in a glass microwave-safe container and melted according to the package instructions!
While they were melting, I put the candy sticks in the mochis to get ready for dipping. Once they got dipped, they got sprinkled!
I put the pops on a plate to dry, and once they were mostly dry, stuck them in the freezer. It’s important to not put them into the freezer right after you’ve dipped them, or they’ll cool too fast and crack when you try to move them! Let them cool at room temperature for a few minutes, THEN transfer to the freezer.
Bubbies carries a TON of flavor options, but for this project I used vanilla (my favorite), and passionfruit (Idan’s favorite). You can find them at your local Whole Foods Market, or by using their in-store locator online.
Another pro tip: I served these little guys on a French marble slab — this was helpful because it stayed cool and helped the Mochis not melt as fast.
If you think far enough in advance, you can also put the marble slab in the freezer for a few hours to help it stay cooler longer!
Enjoy! If you’re entertaining this summer, this easy summer dessert idea is sure to be a hit.
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