Mochi Ice Cream Recipe

Portion ice cream

Line a baking sheet with parchment paper. Using a small ice cream scoop or tablespoon, portion the slightly softened ice cream into 8 equal balls (approximately 1/4 cup / 2 tablespoons each). Place the scooped balls on the lined sheet, spacing them apart. Freeze until very firm, at least 2 hours or overnight.

In a microwave-safe bowl, whisk together 1 cup glutinous rice flour, 1 tablespoon granulated sugar, and 1 teaspoon salt until combined.

Gradually whisk in 1 cup water until smooth and lump-free. If you prefer flavored mochi, stir in up to 2 teaspoons matcha or fruit puree at this stage (reduce water slightly if adding a watery puree).

Cover the bowl loosely with plastic wrap leaving a small vent. Microwave on high for 1 minute. Remove and stir vigorously with a heatproof spatula or wet spoon, scraping sides. Re-cover and microwave for another 1 minute. Stir again. Microwave a final 30 seconds to 1 minute until the dough becomes thick, glossy, and slightly translucent; the mixture should pull away slightly from the sides and be sticky but cohesive. Total cooking time ~2.5–3.5 minutes depending on microwave strength.

While still hot but manageable, dust a clean work surface generously with 1/4 cup cornstarch (or potato starch). Turn the mochi out onto the dusted surface. Allow to cool just until you can handle it (about 5–10 minutes). If it becomes too firm, reheat briefly in the microwave for 10–15 seconds to soften.

Dust your hands with starch. Using a lightly starch-dusted rolling pin or your hands, flatten and stretch the dough to an approximately 8–9 inch (20–23 cm) circle about 1/8–1/4 inch (3–6 mm) thick. Try to keep thickness even. If the dough sticks, dust with a little more starch but avoid adding too much or the surface will be dry.

Using a round cutter or an inverted cup about 3 inches (7–8 cm) in diameter, cut out 8 circles. Re-gather scraps, dust lightly, and re-roll once to cut any remaining circles. Keep cut circles dusted and covered with plastic wrap so they don’t dry out while you assemble.

Work quickly while ice cream is still very cold and mochi is pliable. Place one frozen ice cream ball in the center of a mochi circle. Pull edges of the mochi up and around the ice cream, stretching gently to cover and pinch seams together to seal. Use a little additional starch on your fingers to prevent sticking. Tuck the sealed seam side down on the parchment-lined tray. Repeat with remaining mochi circles and ice cream balls.

If seams are not smooth, quickly press and shape with starch-dusted hands. Wrap each completed mochi tightly in a piece of plastic wrap for extra protection (optional) and place back in the freezer.

Freeze assembled mochi on the tray until firm, at least 1–2 hours, or overnight for best texture.

To serve, remove mochi from the freezer and let sit at room temperature for 2–5 minutes to soften slightly for easier biting. Unwrap (if wrapped) and enjoy. Leftover mochi can be stored in an airtight container in the freezer for up to 1 week for best quality.