Mochi Ice Cream Recipe
Creamy ice cream wrapped in sweet rice dough
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice Cream Filling
Mochi Dough
Method
Ice Cream Filling
- 1
Prepare the Ice Cream Base
In a mixing bowl, combine the heavy cream, sweetened condensed milk, and vanilla extract. Whisk together until well combined and smooth.
- 2
Chill the Mixture
Cover the bowl and refrigerate the mixture for at least 2 hours or until it is completely chilled.
- 3
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 4
Freeze the Ice Cream
Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.
Mochi Dough
- 5
- 6
Cook the Mochi Dough
Cover the bowl with plastic wrap and microwave on high for 1 minute. Stir, then cover and microwave for another 1 minute. Repeat this process until the dough is thick and sticky (usually about 3-4 minutes total).
- 7
Prepare the Surface
On a clean surface, sprinkle cornstarch to prevent sticking. Carefully transfer the cooked mochi dough onto the cornstarch-dusted surface.
- 8
Shape the Mochi
Using a rolling pin, roll the mochi dough to about 1/4 inch thickness. Cut out circles that are large enough to wrap around the ice cream balls.
- 9
Assemble the Mochi Ice Cream
Take a ball of ice cream (about 2 tablespoons) and place it in the center of each mochi circle. Quickly wrap the mochi around the ice cream, pinching the edges to seal. Dust with additional cornstarch if needed.
- 10
Freeze the Mochi Ice Cream
Place the wrapped mochi ice cream balls on a parchment-lined tray and freeze for at least 2 hours to firm up before serving.