Japanese Mochi Ice Cream is a delightful treat that combines chewy, pillowy mochi with smooth, creamy ice cream for a perfect bite. With just 20 minutes of prep and 3 minutes of cooking, you can create these irresistible, bite-sized delights at home. The contrast of textures—soft yet slightly sticky mochi wrapping around cold, velvety ice cream—is pure magic.
Each piece bursts with flavor, whether you choose classic matcha, rich chocolate, or refreshing strawberry. This recipe is not only quick but also a fun way to impress friends or satisfy your sweet tooth. The satisfying chew and cool creaminess make every bite an experience you’ll want to savor again and again.
Ingredients for Japanese Mochi Ice Cream
- 1 ½ cups (8oz/225g) vanilla ice cream (use a small ice cream scoop for even portions)
- 1 cup (5½oz/160g) sweet glutinous rice flour (also known as mochiko)
- ¼ cup (2oz/57g) granulated sugar
- 1 cup (8oz/225ml) water
- A few drops of red food coloring (optional, for a pop of color)
- Cornstarch or potato starch (for dusting, to prevent sticking)
Step-by-Step Instructions
- Prepare the ice cream: Line a small tray with parchment paper. Scoop twelve 2-tablespoon-sized portions of ice cream (about .75oz/20g each) onto the tray and freeze until firm.
- Make the mochi dough: In a large microwave-safe bowl, combine the sweet rice flour, sugar, and water. Cover with plastic wrap and microwave for 1 minute.
- Mix and microwave again: Stir the mixture with a whisk to remove lumps. Re-cover with plastic wrap and microwave for another 1 minute.
- Stir and final microwave: Dip a rubber spatula in water and stir the mixture (it will be sticky). Cover and microwave for 30 seconds until it forms a sticky dough. Add food coloring now if desired, mixing until evenly distributed.
- Roll out the dough: Dust a large parchment paper with cornstarch. Scrape the dough onto the paper, dust the top with more cornstarch, and roll into a rectangle about ¼ inch thick (12×14 inches/30x35cm). Keep dusting to prevent sticking.
- Chill the dough: Place the parchment paper with the dough on a cookie sheet and refrigerate for 30 minutes to set.
- Cut and assemble: Use a 3 ¾ inch (9½ cm) cutter to cut circles of dough. Brush off excess cornstarch, place a scoop of ice cream in the center, and press the edges together to seal. Wrap each mochi ball in cling wrap and freeze seam side down for at least 2 hours.
- Serve and store: Let the mochi ice cream sit for a few minutes to soften before eating. Store in an airtight container in the freezer for up to 1 week.
Creative Toppings and Sauces to Elevate Your Mochi Ice Cream
Add a drizzle of chocolate sauce, caramel, or matcha syrup for a decadent twist. Sprinkle with toasted sesame seeds, crushed nuts, or shredded coconut for extra texture. For a fruity touch, serve with fresh berries or a dollop of fruit compote.
Perfect Serving Suggestions for Mochi Ice Cream
Serve your mochi ice cream as a refreshing dessert after a sushi dinner or as a sweet treat at a summer gathering. Pair it with green tea or iced coffee for a delightful contrast. Arrange them on a platter with edible flowers for a stunning presentation.
Storage Tips to Keep Your Mochi Ice Cream Fresh
Store your mochi ice cream in an airtight container in the freezer for up to 1 week. To prevent sticking, place parchment paper between each piece. Let them sit at room temperature for 2-3 minutes before serving to soften slightly.
Fun Recipe Variations to Try
Experiment with different ice cream flavors like matcha, strawberry, or chocolate. Add a few drops of food coloring to the mochi dough for a vibrant look. For a savory twist, try filling the mochi with cheese or red bean paste instead of ice cream.
Time-Saving Tips for Busy Cooks
Use pre-scooped ice cream balls to save time. Prepare the mochi dough in advance and store it in the fridge for up to 24 hours. Dust your workspace generously with cornstarch to prevent sticking and speed up the rolling process.
How To Make Japanese Mochi Ice Cream
Ingredients
- 1 ½ cups vanilla ice cream
- 1 cup sweet glutinous rice flour
- 1/4 cup granulated sugar
- 1 cup water
- A few drops red food coloring optional
- Cornstarch for dusting (or potato starch)
Instructions
- Line a small tray with parchment paper.
- With a small ice cream scoop or spoon, scoop out twelve 2 tablespoon-sized scoops of ice cream (about .75oz /20g) onto the prepared and place in the freezer.
- In a large microwave-safe bowl combine the sweet rice flour, sugar, and water, cover with plastic wrap and microwave for one minute.
- Stir the rice flour mixture with a whisk to remove any lumps, re-cover with the plastic wrap, and microwave for another minute.
- Dip a rubber spatula in water and stir the rice mixture again (do not use the whisk this time – it will be too sticky).
- Cover the rice mixture one more time and microwave for another 30 seconds. It will now be a sticky dough. If adding in food dye stir it in at this point until it’s evenly throughout the dough.
- Place a large parchment paper on your counter and cover the paper with a generous dusting of cornstarch (or potato starch).
- With a wet spatula, scrape the dough onto the cornstarch and dust the top of the dough with more cornstarch.
- Roll the dough into a rectangle no less than 1/4 inch thick (about 12x14inches/30x35cm). Keep dusting the top and bottom of the dough with cornstarch as you roll or it will stick.
- Once the dough is rolled out, place the parchment paper on a cookie sheet and place in the refrigerator to set for 30 minutes.
- Once the dough has set, cut circles of dough with a 3 ¾ inch (9½ cm) cutter.
- Pick up one circle of dough and brush off the excess cornstarch from both sides.
- Working quickly, take one scoop of ice cream, place in the center of the circle flat side facing you. Press the edges of the dough together around the ice cream ball, squeezing to seal.
- Wrap the mochi ice cream balls in cling wrap and place seam side down back in the freezer to set. You could use an egg carton to keep them upright.
- Repeat with remaining circles of dough and ice cream balls. Allow mochi to freeze totally for a minimum of 2 hours in the freezer.
- When ready to eat, remove from the freezer and let sit for a few minutes to let soften.
- Store in an airtight container in the freezer for up to 1 week.