Homemade Mochi Ice Cream
Chewy, pillowy mochi wrapped around creamy ice cream in just three components. No special tools required—a food processor and freezer do all the work.
- Total time
- 35 min
- Servings
- 8
- Calories
- 198
- Protein
- 2g
Ingredients
- 1 cup mochiko (sweet rice flour)
- ¾ cup granulated sugar
- 1 cup water
- 3 tablespoons cornstarch, divided
- ½ teaspoon vanilla extract
- 1.5 pints ice cream (any flavor), softened 5 minutes
- ¼ teaspoon salt
- 1 teaspoon coconut or sesame oil (optional, to reduce sticking)
Instructions
- 1
Mix mochiko, sugar, water, 1 tablespoon cornstarch, salt, and vanilla in a microwave-safe bowl.
- 2
Microwave uncovered on high, stirring every 30 seconds, until thick and translucent, ~2 minutes total.
- 3
Transfer dough to a plate dusted with remaining cornstarch. Cool until you can touch it, ~5 minutes.
- 4
Scoop 8 mounds of ice cream (about 2 tablespoons each) onto a parchment-lined tray. Freeze 10 minutes.
- 5
Dust your hands with cornstarch. Tear dough into 8 pieces, flatten each to a 3-inch circle.
- 6
Place one ice cream scoop in center of each dough circle. Wrap dough around, seal seams, and smooth.
- 7
Place mochi seam-side down on parchment. Freeze at least 15 minutes before serving.
Tools you’ll need
- microwave-safe bowl
- microwave
- spoon or whisk
- dinner plate
- parchment paper
- ice cream scoop
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