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Ice Cream Mochi

Helen T. Patterson
Ice cream mochi is a unique Japanese-inspired dessert that features chewy, soft rice dough wrapped around creamy ice cream.
This treat offers a delightful combination of textures—smooth and cold on the inside, chewy on the outside.
Making it at home is simple, fun, and allows for endless flavor variations.
Perfect for parties or a sweet snack, ice cream mochi will definitely impress your friends and family!
Nutrition Facts (Per serving)
Calories: 120, Total Fat: 3g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 15mg, Total Carbohydrates: 21g, Dietary Fiber: 0g, Sugars: 10g, Protein: 1g, Calcium: 4% DV, Iron: 2% DV
Estimated based on one serving (assuming 10 servings per batch)
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine Asian-inspired, Japanese
Servings 10 servings
Calories 120 kcal

Equipment

  • Mixing Bowl: 1 medium
  • Whisk (1)
  • Microwave-safe bowl – 1
  • Ice cream scoop or melon baller – 1
  • Rolling pin (optional) – 1
  • Wax paper or plastic wrap – enough to line a baking sheet

Ingredients
  

  • 1 cup 120g sweet rice flour (mochiko)
  • 1/4 cup 50g granulated sugar
  • 1 cup 240ml water
  • Cornstarch – for dusting
  • 1 pint 473ml ice cream (flavor of choice, such as vanilla, chocolate, or matcha)

Instructions
 

Prepare Ice Cream Filling

  • Scoop the ice cream into small balls, about 1 inch in diameter, using an ice cream scoop or melon baller.
    Place the balls on a baking sheet lined with wax paper or plastic wrap. Freeze for at least 1 hour to firm up.

Make the Mochi Dough

  • In a microwave-safe bowl, combine the sweet rice flour (mochiko), sugar, and water.
    Whisk until smooth and free of lumps.
    Microwave the mixture in 1-minute intervals, stirring in between, until it thickens and becomes glossy (about 3 minutes in total).

Cool the Dough

  • Allow the mochi dough to cool for a few minutes, until it is cool enough to handle but still warm.

Shape the Mochi

  • Dust a clean work surface with cornstarch. Divide the mochi dough into small portions (about 1-2 tablespoons each).
    Roll each portion into a ball, then flatten it into a disc (about 3 inches wide).
    Place a frozen ice cream ball in the center of each disc, and carefully fold the dough around the ice cream, pinching the edges together to seal.

Freeze the Mochi

  • Once each piece is sealed, place the finished mochi back on the baking sheet and freeze for at least 2-3 hours to firm up before serving.

Serve and Enjoy

  • Once the mochi ice cream is frozen and firm, take it out of the freezer and let it sit for 5-10 minutes to soften slightly.
    Dust with powdered sugar, drizzle with chocolate, or serve with fresh fruit if desired.

Notes

  • Flavor Variations: You can experiment with various ice cream flavors such as matcha, strawberry, or coconut. You can also add toppings like toasted coconut or crushed nuts for extra texture.
  • Cornstarch: Be generous with cornstarch when working with the mochi dough to prevent it from sticking. You can also dust the finished mochi with powdered sugar for added sweetness.
  • Freezing: Be sure to freeze the ice cream balls before wrapping them in the mochi dough to prevent them from melting during the wrapping process.
  • Serving Tip: Let the mochi sit at room temperature for a few minutes before serving to allow the dough to soften slightly and make it easier to bite into.
Keyword Ice Cream Mochi