Homemade Mochi Ice Cream
Chewy mochi dough wrapped around creamy ice cream—no special equipment needed. Freeze ahead for a refreshing, impressive dessert that feels like a treat from a Japanese dessert shop.
- Total time
- 40 min
- Servings
- 8
- Calories
- 156
- Protein
- 1g
Ingredients
- 1 cup mochiko (sweet rice flour)
- ¾ cup powdered sugar
- ¾ cup water
- 2 tablespoons cornstarch (for dusting)
- 1 pint vanilla ice cream
- ¼ teaspoon salt
Instructions
- 1
Whisk together mochiko, powdered sugar, and salt in a microwave-safe bowl.
- 2
Stir in water until smooth and no lumps remain.
- 3
Microwave uncovered on high for 2 minutes, stir well, then microwave 1 more minute until thick and translucent.
- 4
Let cool for 5 minutes, then dust a cutting board heavily with cornstarch.
- 5
Slide warm dough onto board and dust the top generously with cornstarch to prevent sticking.
- 6
Scoop ice cream into 8 small balls (about 1.5 inches) using an ice cream scoop, place on a parchment-lined tray, and freeze for 15 minutes.
- 7
Cut dough into 8 equal pieces using a knife dusted with cornstarch.
- 8
Flatten one piece of dough into a 3-inch disk, place an ice cream ball in the center, and gently fold dough up and around to seal.
- 9
Repeat with remaining dough and ice cream balls, dusting with cornstarch as needed to prevent sticking.
- 10
Place finished mochi on a parchment-lined tray and freeze for at least 15 minutes before serving.
Tools you’ll need
- microwave-safe bowl
- whisk
- microwave
- cutting board
- small ice cream scoop
- parchment paper
- sharp knife
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