Classic Dessert Bliss

The chewy mochi shell is made from glutinous rice flour and is delicately sweet, allowing the ice cream inside to shine. Making mochi ice cream at home involves wrapping small balls of ice cream in thin layers of mochi dough—a task that requires some practice and quick hands to keep the ice cream from melting. Whether enjoyed as a novelty or a nod to Japanese culinary innovation, mochi ice cream is both playful and indulgent, perfect for a refreshing snack or party treat.

Homemade Mochi Ice Cream Recipe

Ingredients:

For the mochi dough:

• 1 cup (120g) glutinous rice flour (also labeled mochiko)

• 1/4 cup (50g) granulated sugar

• 2/3 cup (160ml) water

• Cornstarch or potato starch (for dusting)

For the filling:

• Ice cream of choice (matcha, vanilla, mango, etc.)

Instructions:

1. Scoop your desired ice cream into small balls using a melon baller or small ice cream scoop. Place them on a tray lined with parchment paper and freeze until very firm (at least 2 hours).

2. In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth.

3. Cover the bowl loosely with plastic wrap and microwave on high for 1 minute. Stir, then microwave again for 1 minute. Stir once more, then microwave for a final 30 seconds. The mixture should become slightly translucent and sticky.

4. Generously dust a clean surface and your hands with cornstarch. Turn the mochi dough onto the surface and let cool for a few minutes until it's warm but not hot.

5. Roll out the dough to about 1/8 inch (3mm) thickness, dusting as needed to prevent sticking. Cut into circles about 3.5 inches (9 cm) wide.

6. Working quickly, place a frozen ice cream ball in the center of each dough circle. Wrap the mochi around the ice cream, pinching the edges to seal. Place seam-side down in a cupcake liner and return to the freezer immediately.

7. Freeze for at least 1 hour before serving. Let sit at room temperature for 2–3 minutes before eating for optimal texture.

Frequently Asked Questions (FAQ)

Can I make mochi without a microwave?
Yes. You can steam the mochi dough for about 10–15 minutes until it becomes sticky and translucent. Stir halfway through steaming for even cooking.

Why is my mochi too sticky to handle?
Mochi is naturally sticky. Use plenty of cornstarch or potato starch on your hands and surface to manage it more easily.

How long does mochi ice cream last in the freezer?
It can be stored in an airtight container in the freezer for up to 1 week. After that, the texture may become too firm or icy.

Can I use regular rice flour instead of glutinous rice flour?
No. Only glutinous rice flour (mochiko) will create the chewy, stretchy texture needed for mochi.

Why is my mochi cracking or not sealing properly?
This can happen if the dough is too cold or dry. Work quickly while the dough is still pliable, and ensure the ice cream is very firm when wrapping.

Read more food recipe:

Tropical Dessert Escape

Whipped Dessert Wonders

Midnight dessert dreams