Mochi ice cream is a fun and tasty treat that combines chewy Japanese mochi with creamy ice cream. Imagine biting into a soft, stretchy dough only to find cool, sweet ice cream inside—it’s a dessert adventure! Mochi has a long history in Japan, where it’s traditionally filled with sweet pastes like red bean. But in the 1980s, Frances Hashimoto introduced the world to mochi ice cream. Since then, it’s become a hit everywhere for its unique texture and endless flavor options.
Ready to make your own at home? This simple recipe will show you how. It’s beginner-friendly, doesn’t require fancy tools, and is perfect for a weekend project.
Recipe At-a-Glance
- Total Time: About 2.5 hours (including freezing time)
- Servings: Makes 12 pieces
- Difficulty: Easy with a few tricks for working with sticky dough
What You’ll Need
Tools:
- A microwave-safe bowl
- Parchment paper
- A rolling pin
- A cookie cutter (around 3 inches in diameter)
- Plastic wrap
- Optional: Pastry brush (for dusting cornstarch)
Ingredients:
- 1 cup glutinous rice flour (mochiko or shiratamako)
- ¼ cup sugar + 2 tablespoons powdered sugar for a softer dough
- 1 cup water
- Cornstarch or potato starch (to keep dough from sticking)
- Your favorite ice cream (vanilla, matcha, strawberry—whatever you love!)
Optional Add-Ons:
- Food coloring (for a pop of color)
- Vegan or dairy-free ice cream (to make it plant-based)
Why Shiratamako? This type of flour makes your mochi dough smoother and bouncier. If you can’t find it, mochiko works too!
The 5 Easy Steps to Mochi Ice Cream
Step 1: Prep the Ice Cream
Start by scooping your ice cream into small balls—about the size of golf balls. Place them on a tray lined with parchment paper, then freeze for at least an hour. This helps them hold their shape while you work with the mochi dough.
Quick Tip: Flatten the bottom of each scoop slightly so they don’t roll around!
Step 2: Make the Mochi Dough
In your microwave-safe bowl, mix the glutinous rice flour, sugar, and powdered sugar with water. Stir until smooth. Cover the bowl loosely with plastic wrap and microwave for 1 minute. Give it a stir (use a wet spatula if it’s sticky) and microwave again for another minute. After that, microwave for 30 seconds or more until the dough turns shiny and stretchy.
What to Look For: The dough should be slightly translucent and very elastic.
Step 3: Roll Out the Dough
While the dough is still warm, carefully transfer it onto parchment paper dusted generously with cornstarch. Dust even more cornstarch on top and roll it out into a thin rectangle (about ¼ inch thick). Pop it in the fridge for 30 minutes to cool.
Pro Tip: Use a pastry brush to gently dust off any extra cornstarch before you cut the dough. It makes wrapping later much easier!
Step 4: Wrap the Ice Cream
Once the dough is chilled, use your cookie cutter to punch out circles about 3 inches wide. Place an ice cream ball in the center of each circle. Gently stretch the dough around the ice cream, pinching the edges to seal. Wrap each mochi ball in plastic wrap and freeze them seam-side down.
Why Work Quickly? Ice cream melts fast! Keep extra ice cream scoops in the freezer until you’re ready to wrap them.
Step 5: Freeze and Serve
Let the wrapped mochi balls freeze for another hour. When you’re ready to dig in, let them sit at room temperature for about 5 minutes to soften slightly.
The Perfect Texture: The mochi should be soft and stretchy, while the ice cream stays creamy inside.
Fun Customizations
- Flavored Mochi Dough: Add a splash of vanilla extract, matcha powder, or even cocoa to the dough for extra flavor.
- Fruity Twists: Try filling them with sorbet (like mango or raspberry) for a refreshing summer treat.
- A Sweet Finish: Sprinkle powdered sugar on top or drizzle with chocolate for a fancy touch.
Storage Tips
Here’s how to keep your mochi ice cream fresh:
- Wrap each ball individually in plastic to prevent sticking.
- Store them in an airtight container or freezer bag.
- Eat them within 3 months for the best taste!
Too Hard to Eat? Just thaw at room temperature for 5 minutes, and they’ll be good to go.
A Sweet Adventure
Making mochi ice cream is easier than it sounds, and it’s such a satisfying way to enjoy this Japanese-inspired dessert. Whether you’re a fan of classic matcha or experimenting with wild flavors like mango-coconut, this recipe lets you create your own chewy, creamy bites of happiness.
Give it a try—you’ll love every bite!
PrintMochi Ice Cream
A delightful Japanese-inspired dessert that combines chewy mochi dough with creamy ice cream. Perfect for parties or as a fun treat, this recipe is easy to make at home and customizable with your favorite flavors.
- Prep Time: 25 minutes
- Cook Time: 3 minutes
- Total Time: 2 hours 30 minutes (includes freezing time)
- Yield: 12 pieces 1x
- Category: Dessert
- Cuisine: Japanese-inspired
Ingredients
- 1 cup glutinous rice flour (shiratamako or mochiko)
- ¼ cup sugar
- 2 tablespoons powdered sugar
- 1 cup water
- Food coloring (optional) for colorful mochi dough
- Cornstarch or potato starch for dusting and rolling
- Ice cream of choice (vanilla, matcha, strawberry, etc.)
Instructions
- Prepare Ice Cream Balls: Scoop small balls of ice cream and place them on a parchment-lined tray. Flatten the bottoms slightly so they sit flat. Freeze for at least 1 hour until firm.
- Make Mochi Dough: In a microwave-safe bowl, mix glutinous rice flour, sugar, powdered sugar, and water until smooth. Cover loosely with plastic wrap and microwave for 1 minute. Stir with a wet spatula to prevent sticking. Microwave for another minute, stir again, and microwave for 30 seconds until the dough is shiny and elastic.
- Roll Out Dough: Dust a large piece of parchment paper generously with cornstarch. Transfer the hot dough onto it and dust the top with more cornstarch. Roll into a rectangle about ¼ inch thick. Refrigerate for 30 minutes to firm up.
- Cut Dough Circles: Use a cookie cutter (~3 inches wide) to cut circles from the chilled dough. Brush off excess cornstarch with a pastry brush.
- Wrap Ice Cream: Place an ice cream ball in the center of each dough circle. Gently pull up the edges of the dough around the ice cream and pinch to seal tightly. Wrap each mochi in plastic wrap and twist to secure.
- Freeze & Serve: Place wrapped mochi seam-side down on a tray and freeze for at least 1 hour before serving. Let sit at room temperature for 5 minutes to soften slightly before eating.
Notes
Serving Suggestions:
- Serve on small plates garnished with fresh fruit or edible flowers for an elegant presentation.
- Pair with green tea or matcha lattes for a Japanese-inspired dessert experience.
Tips & Tricks:
- Work quickly when wrapping the ice cream to prevent it from melting.
- Use shiratamako flour for a smoother, chewier dough.
- Keep unused ice cream balls in the freezer while assembling to maintain firmness.
Storage & Reheating:
- Store wrapped mochi in an airtight container or freezer bag for up to 3 months.
- Allow frozen mochi to thaw at room temperature for about 5 minutes before serving.
