Easy Homemade Mochi Ice Cream with Sweet Rice Dough
Mochi Ice Cream
Chewy, sweet rice dough wrapped around creamy ice cream for the ultimate bite-sized Japanese treat.
Nutrition (per serving)
Mochi ice cream is that magical fusion of textures—the soft, pillowy stretch of the rice dough meeting a frozen, creamy center. It’s a treat that feels sophisticated but is surprisingly fun to make at home. Once you get the hang of working with the sticky glutinous rice flour, you’ll be experimenting with every flavor from matcha and black sesame to classic strawberry and vanilla.
The secret to perfect mochi is all in the dough’s consistency and the generous use of cornstarch to prevent sticking. Since we’re working with frozen ice cream, speed and a cold kitchen are your best friends. These little gems make for a delightful snack or a conversation-starting dessert at your next dinner party.
Ingredients
- Ice cream (any flavor):1 pint
- Mochiko or Shiratamako (glutinous rice flour):1 cup
- Granulated sugar:1/4 cup
- Water:1 cup
- Cornstarch or potato starch:1/2 cup
Instructions
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Scoop the ice cream into 12 small, round balls and place them in a muffin tin or on a tray lined with parchment paper. Freeze until completely solid, at least 2 hours.
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In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and water until smooth.
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Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Remove and stir with a wet silicone spatula.
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Microwave for another 1 minute, then stir again. The dough should look translucent and very sticky. If it still looks white or floury, microwave for 30 more seconds.
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Generously dust a large piece of parchment paper with cornstarch. Turn the hot dough onto the starch and dust the top of the dough heavily.
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Roll the dough out into a thin sheet (about 1/8 inch thick). Use plenty of starch to keep it from sticking to the rolling pin.
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Place the parchment and dough on a tray and refrigerate for about 20 minutes until cool and set.
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Using a 3.5-inch round cookie cutter or a glass, cut out 12 circles of dough. Brush off any excess cornstarch from both sides.
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Working quickly with one ice cream ball at a time, place the ice cream in the center of a dough circle. Pinch the edges of the dough together over the ice cream to seal it completely.
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Wrap each finished mochi ball in plastic wrap and place back into the freezer for at least 1 hour to firm up before eating.
Tips & Notes
- If your hands are getting sticky, dip your fingers in cornstarch before touching the dough.
- Keep the ice cream scoops in the freezer until the exact moment you are ready to wrap them to prevent melting.
- Let the mochi sit at room temperature for 3-5 minutes before eating to allow the dough to soften perfectly.
