Homemade Mochi Ice Cream
Chewy, pillowy mochi wrapped around creamy ice cream centers. A classic Japanese dessert that's easier to make at home than you'd think.
- Total time
- 240 min
- Servings
- 12
- Calories
- 145
- Protein
- 2g
Ingredients
- 1 cup mochiko (sweet rice flour)
- ¾ cup granulated sugar
- 1 cup water
- 3 tbsp cornstarch (for dusting)
- 1 quart vanilla ice cream (or flavored ice cream of choice)
Instructions
- 1
In a microwave-safe bowl, whisk together mochiko flour, sugar, and water until smooth with no lumps. Microwave on high for 2 minutes, then stir well to break apart any cooked bits from the edges.
- 2
Microwave again for another 1-2 minutes until the mixture becomes translucent and stretchy, like soft taffy. It should pull away slightly from the sides of the bowl and feel thick and glutinous when stirred.
- 3
Dust a work surface generously with cornstarch, then carefully pour the hot mochi onto it. Let cool for 5-10 minutes until you can handle it, then dust the top with more cornstarch and let it cool completely to room temperature, about 15 minutes.
- 4
Scoop ice cream into 12 balls using a 1.5-inch ice cream scoop or small spoon, placing each on a parchment-lined baking sheet. Freeze for at least 30 minutes until very firm.
- 5
Cut the cooled mochi sheet into 12 equal squares using an oiled knife or kitchen scissors. Dust each piece with cornstarch on both sides to prevent sticking.
- 6
Working quickly with one ice cream ball at a time, flatten a mochi square in your palm, place the frozen ice cream in the center, and gently bring the edges up and over to seal, pinching gently and smoothing out wrinkles with your fingers.
- 7
Place finished mochi ice cream seam-side down on a parchment-lined plate, dust lightly with cornstarch, and freeze for at least 2 hours before serving to firm up the mochi coating.
- 8
Serve directly from the freezer—the mochi should be chewy and the ice cream creamy. Store leftovers in an airtight container in the freezer for up to 1 week.
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