Homemade Mochi Ice Cream
Chewy mochi dough wrapped around creamy ice cream in just 40 minutes. Three simple ingredients for the mochi, plus your favorite ice cream flavor.
- Total time
- 40 min
- Servings
- 8
- Calories
- 210
- Protein
- 2g
Ingredients
- 1 pint (16 oz) ice cream (vanilla, matcha, strawberry, or mango)
- 1 cup mochiko (sweet rice flour)
- ¼ cup cornstarch
- ½ cup sugar
- ¾ cup water
- ½ tsp vanilla extract
- ⅛ tsp salt
- 2 tbsp powdered sugar (for dusting)
Instructions
- 1
Scoop 8 balls of ice cream onto a parchment-lined tray. Freeze until rock-hard, at least 2 hours.
- 2
Whisk mochiko, cornstarch, sugar, and salt in a microwave-safe bowl.
- 3
Add water and vanilla extract to the mochiko mixture. Stir until no lumps remain.
- 4
Microwave the mixture on high for 2 minutes, stirring halfway through.
- 5
Stir the mochi dough until smooth and translucent. Let cool to room temperature, ~5 minutes.
- 6
Dust a cutting board with powdered sugar. Divide dough into 8 equal portions.
- 7
Flatten one dough portion into a 3-inch circle. Place an ice cream ball in the center.
- 8
Fold dough edges up and over the ice cream, sealing with your fingertips.
- 9
Roll the sealed mochi ball gently in powdered sugar to coat. Set on a parchment-lined tray.
- 10
Repeat with remaining dough and ice cream balls. Freeze until serving, at least 30 minutes.
Tools you’ll need
- ice cream scoop
- parchment paper
- microwave-safe bowl
- whisk
- microwave
- spoon
- cutting board
- measuring cups and spoons
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