Hey y'all! Craving a bit of chewy, creamy magic in your life? This Homemade Mochi Ice Cream recipe is about to become your new favorite treat—perfect for summer gatherings, post-dinner desserts, or just because you deserve something extra special. You'll love how fun it is to make these pillowy-soft, frozen delights right in your own kitchen. Let's get cooking!
Why You'll Love This
- Easy to customize with your favorite ice cream flavors.
- Fun, hands-on recipe—great for making with family or friends.
- Delightfully chewy mochi outside with a creamy, frozen center.
- Gluten-free treat that easily impresses guests.
- Perfect snack for any season or occasion!
Ingredients
- 1 pint ice cream of your choice (vanilla, matcha, strawberry, etc.)
- 1 cup sweet rice flour (mochiko)
- ¼ cup granulated sugar
- ⅔ cup water
- Cornstarch, for dusting
Directions
Step 1: Prepare the Ice Cream Filling
- Line a baking sheet with parchment paper.
- Scoop the ice cream into 8 small balls (about 2 tablespoons each) and place them on the prepared tray.
- Freeze for at least 1 hour, or until firm.
Step 2: Make the Mochi Dough
- In a microwave-safe bowl, whisk together sweet rice flour, sugar, and water until smooth.
- Cover loosely with plastic wrap and microwave on high for 1 minute.
- Stir the mixture, cover, and microwave for another 1 minute.
- Stir again and microwave for 30 more seconds, until the dough becomes thick and slightly translucent.
Step 3: Shape the Mochi
- Generously dust a clean surface and your hands with cornstarch.
- Turn the mochi dough onto the surface and flatten with a rolling pin to about ¼-inch thickness.
- Cut the dough into 8 circles, each about 3-4 inches in diameter. (A cookie cutter works great for this!)
Step 4: Assemble the Mochi Ice Cream
- Working quickly, place a frozen ice cream ball in the center of each mochi disc.
- Wrap the dough around the ice cream, pinching to seal at the bottom. Return each finished mochi to the freezer immediately.
- Freeze for at least 2 hours before enjoying. Serve frozen for best texture!
Notes
- Work fast when assembling to prevent the ice cream from melting.
- If the dough gets sticky, add more cornstarch to your hands and workspace.
- Consider wearing food-safe gloves to keep assembly mess-free.
Variations
- Matcha Green Tea Mochi Ice Cream: Add 1 teaspoon matcha powder to the mochi dough.
- Chocolate Mochi: Replace 2 tablespoons of rice flour with cocoa powder in the dough.
- Vegan Mochi Ice Cream: Use dairy-free ice cream for a vegan-friendly treat.
Required Equipment
- Microwave-safe bowl
- Mixing whisk
- Rolling pin
- Cookie cutter or drinking glass (3-4 inch diameter)
- Baking sheet
- Parchment paper
Storage Instructions
Keep homemade mochi ice cream tightly wrapped in plastic wrap or stored in an airtight container in the freezer. They’ll stay fresh for up to 2 weeks, though best enjoyed within 5-7 days for optimal texture.
Serving Recommendations
- Let mochi ice cream sit at room temperature for 3-5 minutes before eating for the perfect chewy bite.
- Garnish with fresh berries or a dusting of matcha powder for a beautiful presentation.
- Pair with hot green tea or serve after a sushi night for a refreshing finish.
Pro Tips
- Use a silicone rolling pin to prevent sticking when flattening the mochi dough.
- Don’t overfill the dough—keep the ice cream balls compact for easier wrapping.
- Allow the dough to cool slightly before handling, but not so much that it starts to harden.
FAQ
Can I make mochi ice cream without a microwave?
Yes! Steam the mochi dough over simmering water for about 15 minutes instead, stirring halfway.
Why is my mochi dough so sticky?
Sticky mochi is normal, but using plenty of cornstarch on your hands and tools makes shaping much easier.
How long does homemade mochi ice cream last in the freezer?
They’ll keep well for up to 2 weeks when wrapped tightly and stored in an airtight container.
Ingredients
- 2 cups vanilla ice cream (or your favorite flavor)
- 1 cup sweet rice flour (mochiko)
- ¼ cup granulated sugar
- ⅔ cup water
- Cornstarch or potato starch for dusting
- ½ teaspoon vanilla extract
- Food coloring (optional)
Instructions
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1Line a baking tray with parchment paper. Scoop ice cream into 8 small balls and freeze until very firm, at least 1 hour.
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2In a microwave-safe bowl, mix sweet rice flour, sugar, and water until smooth. Add vanilla extract and food coloring if desired.
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3Cover loosely with plastic wrap and microwave for 2 minutes. Stir, then microwave for another 1-2 minutes until the mixture becomes thick and slightly translucent.
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4Dust a clean surface with cornstarch. Turn out the mochi dough onto the surface and let it cool slightly. Dust your hands and a rolling pin with starch and roll the dough to about ¼-inch thickness.
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5Cut out circles about 3.5 inches wide. Place a frozen ice cream ball in the center of each circle, then wrap the mochi around the ice cream, pinching to seal. Place seam-side down in a muffin tin; freeze until firm.
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6Let mochi ice cream sit at room temperature for 2-3 minutes before serving for the best texture.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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