Mochi Ice Cream Recipe

Make homemade mochi ice cream with soft and chewy rice dough wrapped around creamy ice cream. This easy recipe uses glutinous rice flour for the perfect mochi texture and can be filled with flavors like matcha, strawberry, chocolate, or mango. A fun frozen dessert for summer parties or after-dinner treats.

Ingredients

• 1 cup glutinous rice flour (sweet rice flour; shiratamako or mochiko recommended)
• ¼ cup sugar
• 2 tablespoons powdered sugar
• 1 cup water
• Food coloring, optional (to tint the dough)
• Cornstarch or potato starch, for dusting and rolling
• Ice cream of your choice

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Instructions

1. Prepare ice cream balls: Line a baking sheet with parchment paper. Using a small scoop, shape ice cream into tight balls with a flat bottom. Place on the prepared sheet and freeze for at least 1 hour.
2. Make mochi dough: In a microwave-safe bowl, whisk together the rice flour, sugar, powdered sugar, and water until smooth. Cover with plastic wrap and microwave for 1 minute. Stir with a wet spatula to prevent sticking. Cover again and microwave for 1 more minute. Stir, then microwave for 30 seconds more. The dough should look slightly shiny. If not, microwave an additional 30 seconds.
3. Roll the dough: Lay a sheet of parchment paper on the counter and dust generously with cornstarch. Transfer the hot mochi dough onto the paper (use a spatula to avoid burns). Dust the top with more cornstarch and roll into a rectangle about ¼-inch thick. Place the parchment and dough on a baking sheet and refrigerate for 30 minutes.
4. Cut circles: Cut squares of plastic wrap (one for each mochi). Remove the chilled dough from the fridge and use a 3-inch round cutter to cut circles. Brush off excess cornstarch with a dry pastry brush.
5. Assemble mochi ice cream: Working one at a time, place a frozen ice cream ball in the center of a dough circle. Gently stretch and pinch the edges of the dough around the ice cream to seal. Place seam-side down on plastic wrap, twist tightly, and freeze immediately. Repeat with remaining dough and ice cream.
6. Freeze and store: Freeze for at least 1 hour before serving. Store wrapped mochi ice cream in a freezer-safe container for up to 3 months. Allow to soften slightly at room temperature before eating.

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Tips

• Work quickly when filling the mochi to prevent ice cream from melting.
• Keep the remaining ice cream balls in the freezer until you’re ready to use them.
• Wetting your spatula and hands prevents the sticky dough from clinging.
• Use a pastry brush to remove excess cornstarch for a cleaner look.

Variations and Substitutions

• Flavors: Try matcha, chocolate, strawberry, mango, or coffee ice cream for variety.
• Food coloring: Add a few drops of natural or artificial coloring to match the ice cream flavor.
• Flour: Only glutinous rice flour (mochiko or shiratamako) works—regular rice flour will not produce the chewy texture.
• Vegan: Use dairy-free ice cream for a vegan version.

FAQs

Can I make mochi ice cream without a microwave?
Yes, steam the dough in a heatproof bowl over boiling water for about 15 minutes, stirring halfway.

Why is my mochi too sticky?
Mochi dough is naturally sticky—use plenty of cornstarch or potato starch for rolling and shaping.

How do I keep mochi from hardening in the freezer?
Let it thaw for a few minutes before serving. The dough will soften while the ice cream stays frozen.

Serving Suggestions

• Serve as a refreshing dessert after Japanese or Asian-inspired meals.
• Arrange mochi ice cream in different colors for a party platter.
• Pair with matcha tea or fruit for an elegant treat.

Why You’ll Love This Recipe

Mochi ice cream is chewy, creamy, and customizable with any flavor you like. The soft, pillowy mochi dough perfectly complements the cold ice cream center, making it a fun and refreshing dessert you can prepare at home with just a few ingredients.