Mochi Ice Cream Recipe – Japanese Special
Mochi Ice Cream is a delightful Japanese dessert that combines the chewy texture of mochi with the creamy goodness of ice cream. Each bite-sized ball offers a unique contrast between the soft, stretchy rice dough and the cold, flavorful ice cream center. Whether you prefer traditional flavors like matcha and red bean or modern twists like mango and vanilla, making Mochi Ice Cream at home allows you to customize this treat to your liking.
- Prep Time25 min
- Cook Time10 min
- Total Time35 min
For the Mochi Dough:
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup granulated sugar
- 2/3 cup water
- Cornstarch or potato starch (for dusting)
For the Filling:
- 1 pint ice cream (flavor of choice – matcha, vanilla, mango, strawberry, red bean, etc.)
- Plastic wrap or parchment paper (for shaping)
- Muffin tin or silicone mold (optional, for shaping)
Prepare the Ice Cream Filling:
Scoop the ice cream into small balls (about 1–1.5 inches wide) using a spoon or small scoop.
Place them on a parchment-lined tray and freeze for at least 1–2 hours or until firm.
Make the Mochi Dough:
In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth.
Cover loosely with plastic wrap and microwave on high for 1 minute.
Stir with a wet spatula, then microwave again for 1 minute. Stir once more.
Microwave for a final 30 seconds.
The mochi dough should now be thick and slightly translucent.
Roll Out the Dough:
Generously dust a clean surface with cornstarch or potato starch.
Transfer the hot mochi dough onto the surface and flatten it with a rolling pin to about 1/8 inch thickness.
Let it cool for 5–10 minutes.
Use a round cutter (about 3.5–4 inches) to cut out circles.
Assemble the Mochi Ice Cream:
Take a mochi circle and place a frozen ice cream ball in the center.
Quickly wrap the dough around the ice cream and pinch to seal the edges at the bottom.
Place the mochi seam-side down in a muffin tin or on a tray.
Repeat with remaining dough and ice cream.
Freeze the assembled mochi ice cream for at least 1 hour before serving.
Serve:
Let mochi ice cream sit at room temperature for 2–3 minutes before eating for the perfect texture.
Serve chilled and enjoy this chewy and creamy Japanese dessert
Recipe Notes :
Starch Usage: Generously dust your work surface with cornstarch or potato starch to prevent the mochi dough from sticking.
Flavor Variations: Experiment with different ice cream flavors such as chocolate, green tea, or red bean to create unique combinations.
Dough Thickness: Ensure the mochi dough is rolled out to about 1/8 inch thickness for the perfect balance between chewiness and ease of handling.
Freezing Time: Allow the assembled mochi ice cream to freeze for at least 1 hour before serving to ensure the ice cream is firm and the mochi holds its shape.
Serving Tip: Let the mochi ice cream sit at room temperature for 2–3 minutes before eating to achieve the ideal texture.
