What makes mochi ice cream so special is the relationship between the soft dough and the cold ice cream. The dough acts as an insulator so when the dough warms up slightly to the ideal eating temperature, the ice cream center is still cold and firm. This combination takes on another level of synergy when you bite into it. The decadent ice cream begins to melt while the chewiness of the dough draws out the experience which then finishes each bite with the subtle sweetness of rice.
Mochi is made from mochigome, a short grained glutinous rice common in the Far East. The rice grains are harvested, hulled, and ground into a fine powder called mochiko. This powder is then combined with water and sugar and steamed, creating mochi dough. It has a light, fluffy and chewy texture which slowly melts in your mouth and is used in a wide variety of japanese dishes.