Mochi Ice Cream Recipe
This mochi ice cream recipe is not that difficult, but it makes a tasty Japanese “ice cream ball.” It’s definitely a new family favorite!
If you’ve never had mochi before, you’re in for a real treat. If you’ve had mochi and you love it, you won’t be disappointed.
To make this Japanese ice cream dessert, you can use store-bought or homemade ice cream – whichever you prefer and whatever you have on hand.
I just made vanilla mochi – but you can make all sorts of different flavors – we’ll give you suggestions on the most popular flavors.
Mochiko is a sweet rice flour.
Never seen it or heard of it before? No worries! Your grocery store probably carries it.
You’ll find it in the Asian section of your grocery store and definitely in an Asian grocery.
Just regular granulated sugar is fine.
You’ll need quite a bit of cornstarch (about 1-2 cups) to make this dessert. It’s practical, because it keeps the dough from sticking to everything – but I think it adds to the flavor and texture as well.
You can change up your Mochi ice cream and make it more interesting – by trying it with a variety of ice cream flavors.
You can use store bough or homemade ice cream.
Popular flavors of Mochi include:
But then again, you can try whatever you’re in the mood for!
How to Make Mochi Ice Cream
For Step By Step Instructions with Pictures, we’ve created a tuturial on How to Make Mochi Ice Cream.
Here are the main steps:
- Prepare the Work Surface: basically cover your work area with cornstarch to prevent the dough from sticking
- Make the Dough: combine dough ingredients and heat in microwave until the mixture is no longer watery or runny. It should be smooth, shiny, and sticky and hold itself in a ball.
- Preparing the Dough: flatten the dough on your work surface and cut into rounds
- Making the Ice Cream Balls: place a small scoop of ice cream in center of rounds and fold over ice cream
Tips and Tricks
After you’re done making a mochi ice cream ball, place it immediately in a container in the freezer. This will prevent it from melting while you work on the others.
Also, if you’re having trouble with your ice cream melting as you make the balls, keep the ice cream in the freezer and scoop it out from the freezer on to the round of dough.
Freeze until you’re ready to serve.
Now you’re ready to eat and enjoy! If your ice cream is hard, you may want to let it thaw a little before serving.
Mochi Ice Cream Recipe
- ⅓ cup sweet rice flour (Mochiko)
- ½ cup sugar
- ½ cup water
- cornstarch (about 1-2 cups, but use as much as you need)
- about 8-10 medium scoops (see flavor suggestions above)
- For Step By Step Instructions with Pictures, go to How to Make Mochi Ice Cream.
Preparing the Work Surface
- Spread a layer of cornstarch on a smooth work surface. Cover a rectangular area about 9 X 13 inches.
- You’ll need to be generous with your cornstarch layer so that you won’t have problems with the mochi sticking to your counter top.
Making the Dough
- In a microwaveable bowl, place sweet rice flour.
- Add water slowly, stirring as you pour it in. Continue to mix until it is well blended.
- Add sugar and combine well.
- Cover the bowl with plastic wrap – but leave a small gap for air to pass through as you heat the mochi.
- Place bowl in microwave and cook on medium power for 2 minutes.
- Then, stir the mixture well, breaking up clumps and return to microwave.
- Microwave on medium heat for about another minute - mixture should no longer be watery or runny. It should be smooth, shiny, and sticky. It can hold itself in a ball.
Preparing the Dough
- Turn your dough out onto the cornstarch covered work surface.
- Using the back of a spoon or a knife, spread the dough out over the cornstarch – making it as flat as possible.
- Cover the top of the dough with cornstarch (and to make it easier on you – cover your hands with cornstarch as well). Be careful – the dough is still hot!
- Flip the dough over. Make sure that this side is covered with cornstarch as well.
- Push and stretch the dough until it is smooth and flat and about 3 millimeters thin.
- If the dough is not cool, allow it to cool for awhile.
- Choose how large you would like to make the balls from this mochi ice cream recipe. For smaller balls, use a large rimmed glass. For larger balls, use a bowl.
- Cut the dough into round circles using your glass or your bowl.
- You can proceed immediately to fill with ice cream or for easier handling, you can freeze the dough a little first before filling with ice cream.
- To freeze, place one round on a small plate. Cover with a layer of plastic wrap dusted with cornstarch. Place another round on top of the plastic wrap. Continue until all rounds are gone.
- Place plate in freezer until you’re ready to proceed.
Making the Ice Cream Balls
- Lay a round piece of dough on a flat work surface.
- Place a round scoop of ice cream in the center.
- Fold the edges of the dough up over the ice cream to cover the ice cream and form a ball.
- If the dough is not sticking, use a little bit of water like glue to keep the dough in place.