Mochi Ice Cream Recipe – Japanese Special


Mochi Ice Cream is a beloved Japanese dessert that perfectly blends chewy, sweet rice dough with creamy, flavorful ice cream. Each bite-sized ball is soft and stretchy on the outside, with a cool and refreshing center, making it a fun and delightful treat for all ages. Traditionally filled with flavors like green tea, mango, or red bean, Mochi Ice Cream has become a global favorite thanks to its unique texture and irresistible taste. Let’s dive into making these delightful frozen treats right at home

  • 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:

1

Scoop the ice cream into small balls (about 1–1.5 inches wide) using a spoon or small scoop.

2

Place them on a parchment-lined tray and freeze for at least 1–2 hours or until firm.

Make the Mochi Dough:

3

In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth.

4

Cover loosely with plastic wrap and microwave on high for 1 minute.

5

Stir with a wet spatula, then microwave again for 1 minute. Stir once more.

6

Microwave for a final 30 seconds.

7

The mochi dough should now be thick and slightly translucent.

Roll Out the Dough:

8

Generously dust a clean surface with cornstarch or potato starch.

9

Transfer the hot mochi dough onto the surface and flatten it with a rolling pin to about 1/8 inch thickness.

10

Let it cool for 5–10 minutes.

11

Use a round cutter (about 3.5–4 inches) to cut out circles.

Assemble the Mochi Ice Cream:

12

Take a mochi circle and place a frozen ice cream ball in the center.

13

Quickly wrap the dough around the ice cream and pinch to seal the edges at the bottom.

14

Place the mochi seam-side down in a muffin tin or on a tray.

15

Repeat with remaining dough and ice cream.

16

Freeze the assembled mochi ice cream for at least 1 hour before serving.

Serve:

17

Let mochi ice cream sit at room temperature for 2–3 minutes before eating for the perfect texture.

18

Serve chilled and enjoy this chewy and creamy Japanese dessert

Recipe Notes :

Starch Tip : Use plenty of cornstarch or potato starch to prevent sticking while handling mochi.

Flavor Ideas : Try different ice cream flavors or even fruit sorbet for dairy-free options.

Storage : Store mochi ice cream balls in an airtight container in the freezer for up to 1 week.

Serving Suggestion : Mochi pairs beautifully with hot green tea or a light matcha latte.