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Mochi Ice Cream Recipe

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Mochi Ice Cream is a delightful Japanese-inspired dessert consisting of creamy ice cream wrapped in a soft, chewy mochi dough made from glutinous rice flour. This recipe guides you through making the sweet mochi dough from scratch, wrapping it around your favorite ice cream flavors, and freezing it to create bite-sized frozen treats perfect for any occasion.

Ingredients

Scale

Mochi Dough

  • 1 cup glutinous rice flour
  • ¼ cup sugar
  • 2 tablespoons powdered sugar
  • 1 cup water
  • Food coloring (optional, to change the color of the dough)
  • Cornstarch or potato starch (for dusting and rolling)

Ice Cream

  • Ice cream (your favorite kind, scooped into small balls)

Instructions

  1. Freeze ice cream balls: Line a sheet pan with parchment paper. Quickly use a small ice cream scoop to form tightly packed ice cream balls with a flat bottom so they sit steadily on the pan. Place the balls on the parchment and freeze for 1 hour to firm up.
  2. Make mochi dough: In a microwave-safe bowl, combine the glutinous rice flour, sugar, and powdered sugar. Add water and stir until smooth. Cover with plastic wrap and microwave for 1 minute. Wet a spatula to avoid sticking and fold the dough. Cover and microwave for another 1 minute, fold again, then microwave for 30 seconds more. If not shiny, microwave an additional 30 seconds.
  3. Roll out the dough: Dust a piece of parchment paper with cornstarch. Scrape the hot mochi dough onto it, dust the top with more cornstarch, and roll out to a ¼ inch thickness using a rolling pin. If sticking occurs, add more cornstarch. Place the rolled dough with parchment onto a sheet pan and refrigerate for 30 minutes to firm.
  4. Prepare wrapping squares: Cut large squares of plastic wrap, one for each ice cream ball, to wrap the mochi around the ice cream.
  5. Cut and shape mochi: Remove dough from fridge and use a 3-inch round cookie cutter to cut circles. Brush off excess cornstarch from each circle’s surface. Working quickly to keep ice cream frozen, place one ice cream ball in the center of a mochi circle and gently press the dough around the ice cream. Pinch the edges tightly to seal. Place the wrapped mochi on a square of plastic wrap and twist the top tightly to secure.
  6. Freeze mochi ice cream: Place wrapped mochi balls on a tray with the twisted side down. Freeze for at least 1 hour before serving. Store in a freezer-safe bag or container for up to 3 months. Allow to thaw slightly before eating for the best texture.

Notes

  • Keep ice cream balls frozen while assembling to prevent melting.
  • Use cornstarch or potato starch generously to prevent sticking.
  • Rolling the mochi dough to uniform thickness ensures even wrapping and texture.
  • Plastic wrap helps keep mochi sealed and prevents freezer burn.
  • Mochi ice cream is best enjoyed slightly thawed for soft, chewy dough combined with creamy ice cream.

Keywords: mochi, mochi ice cream, japanese dessert, glutinous rice flour, frozen dessert, homemade mochi ice cream

Find it online: https://dishedbydana.com/mochi-ice-cream-recipe/