Name: Mochi Ice Cream Recipe
Prep time: 20 min
Cook time: PT-490426H26M1S
Total time: 1 h 54 min
Cuisine: Japanese
Ingredients: 1 cup glutinous rice flour; ¼ cup sugar; 2 Tablespoons powdered sugar; 1 cup water; Food coloring (optional, to change the color of the dough); Cornstarch or potato starch (for dusting and rolling); Ice cream (your favorite kind)

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Introduction

Mochi ice cream is a delightful Japanese-inspired treat featuring a chewy rice dough wrapped around creamy ice cream. It’s a fun and refreshing dessert that’s perfect for impressing guests or enjoying a unique homemade sweet.

A white fluted bowl holds five mochi ice creams, with four whole ones showing a smooth, pale pink outer layer that looks soft and slightly powdery. Two mochi are cut in half revealing a creamy, off-white ice cream filling inside, with a thick pink mochi layer surrounding it. The bowl is placed on a white marbled surface with another white fluted bowl blurred in the background also holding pink mochi ice creams. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup glutinous rice flour
¼ cup sugar
2 tablespoons powdered sugar
1 cup water
Food coloring (optional, to change the color of the dough)
Cornstarch or potato starch (for dusting and rolling)
Ice cream (your favorite kind)

Instructions

Step 1: Freeze ice cream balls. Line a sheet pan with parchment paper. Using a small ice cream scoop, quickly scoop tight balls of ice cream, creating a flat edge so they sit flat on the pan. Place them on the parchment and freeze for 1 hour.
Step 2: Make the mochi dough. In a microwave-safe bowl, combine glutinous rice flour, sugar, and powdered sugar. Add water and stir until smooth. Cover with plastic wrap and microwave for 1 minute. Wet a spatula to prevent sticking and fold the mixture. Cover and microwave for another minute. Fold again, then microwave an additional 30 seconds. If the dough isn’t shiny, microwave 30 seconds more.
Step 3: Roll out the dough. Dust a piece of parchment paper with cornstarch. Carefully scrape the hot mochi dough onto the parchment. Dust the top with more cornstarch and use a rolling pin to roll it into a large rectangle about ¼ inch thick. Dust as needed to prevent sticking. Refrigerate on a sheet pan for 30 minutes.
Step 4: Prepare to wrap. Cut large squares of plastic wrap, one for each ice cream ball. These will be used to wrap each mochi ice cream before freezing.
Step 5: Cut and fill. Use a 3-inch round cookie or biscuit cutter to cut circles from the chilled dough. Brush off excess cornstarch gently. Work with one ice cream ball at a time (keep the rest frozen). Place one scoop in the center of a dough circle and pinch the edges to seal the ice cream inside.
Step 6: Wrap each mochi. Place each filled mochi on a square of plastic wrap. Bring the corners together and twist at the top to seal tightly.
Step 7: Freeze. Place wrapped mochi ice cream on a sheet pan with the twisted side down. Freeze for at least 1 hour. Store wrapped mochi in a freezer-safe bag or container for up to 3 months. Let mochi thaw slightly before serving for the best texture.

Tips & Variations

For a more colorful presentation, add a few drops of food coloring to the mochi dough before microwaving.
Use potato starch instead of cornstarch for dusting if you prefer a lighter coating.
Try different ice cream flavors or combinations for variety and surprise inside the mochi.
If the dough is too sticky to handle, dust your hands with cornstarch while working.

Storage

Store mochi ice cream wrapped tightly in plastic wrap inside a freezer-safe bag or container. Keep frozen for up to 3 months. Before eating, let mochi sit at room temperature for a few minutes to soften slightly for the best chewy texture and creamy center.

How to Serve

A white round dish holds five pink mochi balls, with their soft, smooth outer layers showing a light dusting of powder. Two mochi balls are cut in half, revealing three layers inside: a thin pink outer layer, a thicker white chewy rice cake layer in the middle, and a creamy light beige filling in the core. The mochi balls are arranged close together, with the cut halves placed on top, showing the layered texture clearly. The dish is set on a white marbled surface, with part of another white dish with more mochi balls blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mochi ice cream without a microwave?

Yes, you can steam the mochi dough instead of microwaving. Combine the ingredients in a bowl and steam the mixture for about 15 minutes until it becomes sticky and slightly translucent, then proceed with rolling and cutting.

What is the best ice cream to use for mochi ice cream?

Choose firm ice cream that scoops well and isn’t overly soft. Popular flavors include vanilla, green tea, mango, or red bean. Make sure to keep the ice cream balls frozen solid before wrapping and sealing with mochi dough.