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:
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 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.
