Why You’ll Love This Recipe
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Customizable with any flavor of ice cream
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Fun and interactive to make
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Freezer-friendly for make-ahead dessert
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Gluten-free by nature
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Soft, chewy texture paired with creamy cold center
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Impresses guests with a store-bought look
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Easy to follow with just a few ingredients
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Includes both traditional and creative filling options
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Great for kids and adults alike
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A sweet twist on a Japanese classic
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups of ice cream
- ¾ cup (120 grams) sweet rice flour (Mochiko)
- ¼ cup plus 2 tablespoons (50 grams) confectioners’ sugar
- Food coloring (optional)
- Cornstarch or potato starch, for dusting
directions
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Line a muffin tin with paper liners or a small sheet pan with parchment paper. Scoop 8 tightly packed tablespoons of ice cream and freeze for at least 2 hours or overnight until solid.
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In a microwave-safe bowl, sift together the sweet rice flour and sugar. Whisk in ¾ cup cold water until smooth.
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Cover the bowl with plastic wrap and microwave for 1 minute. Stir with a wet spatula. Add food coloring if using.
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Microwave again for 1 minute. Stir with a wet spatula. Microwave for another 30 seconds and stir. Repeat 30-second intervals until the dough is sticky, glossy, stretchy, and nearly translucent (3-4 additional rounds may be needed).
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Dust parchment paper with cornstarch. Wet spatula and transfer dough onto parchment. Dust the top with cornstarch and roll dough into a 12-by-14-inch rectangle about ¼-inch thick. Refrigerate for 30 minutes.
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Remove from fridge and brush off excess starch. Use a 3½-inch round cutter to cut out about 8 mochi rounds.
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Place a piece of plastic wrap on the counter. Take one mochi round, brush off starch, and place one ice cream scoop in the center. Use cornstarch-dusted fingers to wrap and seal the dough around the ice cream. Trim excess dough if needed.
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Wrap the filled mochi in plastic wrap, seam-side down, and place in muffin tin or pan. Repeat with remaining rounds.
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Freeze at least 4 hours or up to 1 week. Thaw for 2 minutes before serving.
Servings and timing
Servings: 8 mochi pieces
Prep Time: 30 minutes
Cook Time: 5 minutes
Cooling and Freezing Time: 6 hours (includes chilling dough and freezing mochi)
Total Time: Approximately 6 hours 35 minutes
Variations
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Red Bean Paste Daifuku: Swap ice cream for red bean paste. Roll 1 tablespoon portions into balls, wrap with mochi, and refrigerate instead of freezing. Best enjoyed the same day.
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Fruit-Filled Mochi: Add small pieces of fruit like mango or strawberry with the ice cream.
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Flavor the Dough: Add matcha powder, cocoa powder, or fruit puree for flavored mochi dough.
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Vegan Option: Use dairy-free ice cream like coconut or oat milk-based varieties.
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Mini Mochi: Use a smaller cutter and mini scoops for bite-sized mochi treats.
storage/reheating
Mochi ice cream should be stored in the freezer, individually wrapped in plastic wrap and placed in a sealed container or zip-top bag. They will keep for up to 1 week. To serve, remove from the freezer and allow to sit at room temperature for 1-2 minutes before eating. Do not microwave or reheat mochi ice cream, as the dough and filling will melt or become too soft.
FAQs
1. What is mochi made of?
Mochi is made from sweet rice flour (also called glutinous rice flour), sugar, and water. It becomes soft and stretchy when cooked and is often used to wrap sweet fillings like ice cream or red bean paste.
2. Can I use regular flour instead of sweet rice flour?
No, regular flour won’t work. Only sweet rice flour (Mochiko) creates the chewy, sticky texture needed for mochi.
3. How do I keep the mochi from sticking to my hands?
Keep your hands and tools well-dusted with cornstarch or potato starch. A little water on your fingers can also help when handling the dough.
4. Can I make mochi without a microwave?
Yes, you can steam the mochi mixture on the stove for about 10-15 minutes, stirring occasionally, until it reaches the sticky, translucent stage.
5. How long does homemade mochi ice cream last?
It’s best within 1 week when stored in the freezer, although it may keep a little longer if tightly sealed.
6. Can I refreeze mochi after it thaws?
It’s not recommended. Refreezing can affect the texture of both the mochi and the ice cream.
7. What flavors of ice cream work best?
Vanilla, green tea, strawberry, mango, or red bean ice cream are popular, but you can use any flavor you like.
8. Why is my mochi dough too sticky or too dry?
Too sticky means it needs more cooking or starch. Too dry suggests it may be overcooked. Adjust cooking time in small increments to get the perfect texture.
9. Can I make the mochi dough ahead of time?
Yes, you can make and roll out the mochi dough ahead, then refrigerate it for up to a day before wrapping.
10. What can I do with leftover mochi dough?
Leftover mochi dough can be cut into bite-sized pieces and eaten as a sweet snack or added as a topping to ice cream or yogurt.
Conclusion
Mochi ice cream is a fun, customizable dessert that brings a bit of Japanese tradition into your kitchen. With a chewy exterior and a creamy center, it’s a treat that’s both playful and delicious. Whether you stick to classic ice cream fillings or explore other options like red bean paste or fruit, making mochi at home is sure to impress and satisfy. Enjoy crafting each chewy bite—your freezer will thank you.
Print
Homemade Mochi Ice Cream
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 6 hours 35 minutes
- Yield: 8 mochi pieces
- Category: Dessert
- Method: Microwave
- Cuisine: Japanese
- Diet: Gluten Free
Description
Homemade mochi ice cream combines a chewy, sweet rice flour dough with a creamy ice cream center. This fun, gluten-free Japanese-inspired dessert is perfect for entertaining and fully customizable with your favorite flavors.
Ingredients
2 cups of ice cream
¾ cup (120 grams) sweet rice flour (Mochiko)
¼ cup plus 2 tablespoons (50 grams) confectioners’ sugar
Food coloring (optional)
Cornstarch or potato starch, for dusting
Instructions
- Line a muffin tin with paper liners or a small sheet pan with parchment paper. Scoop 8 tightly packed tablespoons of ice cream and freeze for at least 2 hours or overnight until solid.
- In a microwave-safe bowl, sift together the sweet rice flour and sugar. Whisk in ¾ cup cold water until smooth.
- Cover the bowl with plastic wrap and microwave for 1 minute. Stir with a wet spatula. Add food coloring if using.
- Microwave again for 1 minute. Stir again. Microwave for another 30 seconds and stir. Repeat 30-second intervals until dough is sticky, glossy, stretchy, and nearly translucent (3-4 additional rounds may be needed).
- Dust parchment paper with cornstarch. Wet spatula and transfer dough onto parchment. Dust the top with cornstarch and roll dough into a 12-by-14-inch rectangle about ¼-inch thick. Refrigerate for 30 minutes.
- Remove from fridge and brush off excess starch. Use a 3½-inch round cutter to cut out about 8 mochi rounds.
- Place a piece of plastic wrap on the counter. Take one mochi round, brush off starch, and place one ice cream scoop in the center. Use cornstarch-dusted fingers to wrap and seal the dough around the ice cream. Trim excess dough if needed.
- Wrap the filled mochi in plastic wrap, seam-side down, and place in muffin tin or pan. Repeat with remaining rounds.
- Freeze at least 4 hours or up to 1 week. Thaw for 2 minutes before serving.
Notes
Keep your hands and tools well-dusted with cornstarch to prevent sticking.
Use any flavor of ice cream for a personalized touch.
Do not microwave or reheat mochi ice cream.
You can make the dough ahead and refrigerate for up to a day before assembling.
Leftover mochi dough can be cut and eaten as a snack or topping.
Nutrition
- Serving Size: 1 mochi piece
- Calories: 130
- Sugar: 10g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
