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How To Make Japanese Mochi Ice Cream

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Japanese Mochi Ice Cream is a chewy and creamy handheld dessert made by wrapping sweet rice dough around frozen scoops of ice cream. It’s a fun, refreshing, and customizable treat you can easily make at home.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 12 mochi balls
  • Category: Dessert
  • Method: Microwave
  • Cuisine: Japanese
  • Diet: Vegetarian

Ingredients

  • 1 pint vanilla ice cream (or flavor of choice)
  • 1 cup sweet glutinous rice flour (Mochiko)
  • 1/4 cup granulated sugar
  • 3/4 cup water
  • Red food coloring (optional)
  • Cornstarch or potato starch, for dusting

Instructions

  1. Scoop 12 two-tablespoon-sized balls of ice cream onto a parchment-lined tray. Freeze until solid, at least 1 hour.
  2. In a microwave-safe bowl, combine rice flour, sugar, and water. Cover with plastic wrap and microwave for 1 minute.
  3. Whisk mixture to remove lumps. Microwave for another 1 minute, then stir with a wet spatula.
  4. Microwave for an additional 30 seconds until translucent and sticky. Stir in food coloring if using.
  5. Dust parchment paper with cornstarch and transfer dough onto it. Dust more cornstarch on top and roll out to 1/4-inch thickness.
  6. Chill dough in the fridge for 30 minutes.
  7. Cut dough into 3 3/4-inch circles. Place a frozen ice cream scoop in the center of each and wrap dough around, pinching edges to seal.
  8. Wrap each mochi ball in plastic wrap, seam-side down, and freeze for at least 2 hours.
  9. Let sit at room temp for 2–3 minutes before serving.

Notes

  • Use any ice cream flavor—matcha, mango, chocolate, etc.
  • Dairy-free options like coconut milk ice cream work well.
  • Use natural food dyes (beetroot, spirulina) to color dough.
  • Store mochi in a sealed container in the freezer for up to 1 week.
  • For best shape, freeze seam-side down in a muffin tin or egg carton lined with plastic wrap.

Nutrition

Find it online: https://savorymomskitchen.com/how-to-make-japanese-mochi-ice-cream/