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Mochi Ice Cream

A traditional Japanese dessert featuring chewy mochi outer layer wrapped around a creamy ice cream filling, customizable with your favorite flavors.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Japanese
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup glutinous rice flour mochi flour
  • 1/4 cup sugar
  • 1 cup water
  • 2 cups ice cream any flavor
  • 1/4 cup cornstarch or potato starch for dusting

Equipment

  • Mixing bowl
  • Microwave-safe dish
  • Plastic wrap
  • Baking sheet
  • Parchment paper
  • Ice cream scoop
  • Rolling pin

Method
 

  1. Scoop the ice cream into small balls, place them on a parchment-lined baking sheet, and freeze for 1 hour until firm.
  2. Mix the glutinous rice flour and sugar in a microwave-safe dish, gradually add water, whisk until smooth.
  3. Cover with plastic wrap and microwave on high for 1 minute, stir, cover and microwave again for 1 minute. Repeat once more until the mixture is thick and slightly translucent.
  4. Sprinkle a surface with cornstarch, pour the mochi mixture, dust your hands with cornstarch, and let it cool for a few minutes.
  5. Roll out the cooled mochi to about 1/4 inch thickness using a rolling pin, dusting with more cornstarch to prevent sticking.
  6. Cut out circles using a round cutter or glass, larger than the ice cream balls.
  7. Place an ice cream ball in the center of each mochi circle, fold over, pinch edges to seal, and ensure the mochi is fully wrapped.
  8. Freeze the wrapped mochi ice cream on the baking sheet for 1 hour to help maintain shape and texture.

Notes

Use fully frozen ice cream balls before wrapping to prevent melting. Work quickly when wrapping. Store tightly wrapped in plastic in the freezer for up to 2 weeks.