Homemade Mochi Ice Cream
Chewy mochi dough wrapped around creamy ice cream in just 20 minutes—no special equipment needed. Pick your favorite ice cream flavor and watch it transform into an elegant, freezer-friendly treat.
- Total time
- 20 min
- Servings
- 8
- Calories
- 185
- Protein
- 2g
Ingredients
- 1 pint ice cream (any flavor)
- 1 cup mochiko (sweet rice flour)
- ¾ cup sugar
- ⅓ cup water
- 3 tbsp cornstarch
Instructions
- 1
Mix mochiko, sugar, and water in a microwave-safe bowl until smooth.
- 2
Microwave on high 2 minutes, stir, then microwave 1 minute more until glossy.
- 3
Let cool 5 minutes until you can handle it without burning your fingers.
- 4
Line a small baking sheet with parchment. Dust cornstarch on the paper.
- 5
Scoop ice cream into 8 balls using a melon baller or small spoon. Freeze 5 min.
- 6
Pinch off a piece of mochi dough and flatten into a 3-inch disk in your palm.
- 7
Place an ice cream ball in the center, pull edges up and pinch to seal.
- 8
Repeat with remaining dough and ice cream. Place seam-side down on parchment.
- 9
Freeze at least 2 hours before serving. Store up to 1 week in an airtight container.
Tools you’ll need
- microwave-safe bowl
- microwave
- small baking sheet
- parchment paper
- melon baller or small spoon
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