Homemade Mochi Ice Cream
Chewy mochi dough wrapped around creamy ice cream centers, frozen until ready to serve. A simple Japanese dessert that looks impressive but requires only pantry staples and ice cream.
- Total time
- 50 min
- Servings
- 12
- Calories
- 152
- Protein
- 1g
Ingredients
- 1 cup sweet rice flour (mochiko)
- ¾ cup powdered sugar
- ¾ cup water
- 3 tbsp cornstarch, divided
- ½ tsp vanilla extract
- 1 pint ice cream (any flavor), softened slightly
- ⅛ tsp salt
- 1 tbsp matcha powder or cocoa powder (optional, for rolling)
Instructions
- 1
Mix sweet rice flour, powdered sugar, water, salt, and vanilla in a microwave-safe bowl until smooth.
- 2
Microwave on high for 90 seconds, stir well, then microwave another 60 seconds until glossy and thick.
- 3
Spread dough evenly on a sheet pan lined with parchment. Let cool completely, ~10 minutes.
- 4
Dust the cooled dough with 1.5 tbsp cornstarch. Cut dough into 12 equal squares using a knife or pizza cutter.
- 5
Scoop ice cream into 12 small balls (about 1.5 tbsp each) and place on a parchment-lined tray. Freeze 5 minutes.
- 6
Place an ice cream ball in the center of a dough square. Fold edges up and pinch to seal, then roll smooth in your palms.
- 7
Roll the filled mochi ball in remaining cornstarch or matcha powder to prevent sticking.
- 8
Place all mochi balls on a parchment-lined tray and freeze at least 30 minutes before serving.
- 9
Store in an airtight container in the freezer for up to 2 weeks. Serve straight from the freezer.
Tools you’ll need
- microwave-safe bowl
- microwave
- sheet pan
- parchment paper
- knife or pizza cutter
- ice cream scoop or spoon
- airtight freezer container
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