Mochi Ice Cream Recipe

Portion

Line a baking sheet with parchment paper. Using a small ice cream scoop or tablespoon, portion the ice cream into 12 equal balls (about 1 1/2 tablespoons / 20–25 g each). Place the scooped balls on the sheet, spaced apart, and freeze until very firm, at least 2 hours or overnight.

Optional add-ins

If using optional fillings (red bean paste, fruit puree, chocolate chips), press about 1/2 teaspoon into the center of each frozen ice cream ball before re-freezing. Return to freezer until rock-solid.

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

Stir in 1 cup water until smooth and there are no lumps. Lightly oil the rim of the bowl to prevent sticking.

Cover the bowl loosely with plastic wrap or a microwave-safe plate. Microwave on high for 1 minute. Remove and stir vigorously with a wet spatula or spoon to redistribute heat and break up pockets. Re-cover and microwave 30 seconds more, stir again, then microwave another 20–30 seconds until the mixture becomes a glossy, sticky dough that holds together (total microwave time ~2–2½ minutes depending on microwave).

Alternatively, you can steam the dough: place the bowl in a steamer and steam for 15–20 minutes, stirring once halfway through.

Dust a clean work surface or a large tray with cornstarch. Transfer the hot mochi dough onto the cornstarch-dusted surface (be careful — it will be hot). Sprinkle more cornstarch on top of the dough and use a bench scraper or oiled hands to flatten it into a roughly 8–9 inch (20–23 cm) circle about 1/4 inch (6 mm) thick. Let cool for 5–10 minutes until handling temperature but still pliable.

Cut the flattened mochi into 12 circles using a round cookie cutter (about 3 inches / 7–8 cm diameter) or invert a small bowl and trace with a knife. Keep mochi circles dusted with cornstarch to prevent sticking.

Work quickly but gently: remove one frozen ice cream ball from the freezer. Peel back the parchment and place the ice cream ball in the center of a mochi circle, cornstarch side down. Pull the mochi edges up and around the ice cream, pressing seams together at the bottom to seal. Use a little extra cornstarch on your fingers if the mochi is sticky.

Place the sealed mochi seam-side down in a mini muffin liner or on parchment. Repeat with remaining mochi circles and ice cream balls. If mochi becomes too stretchy or sticky, set all assembled pieces in the freezer for 10–15 minutes to firm up, then continue assembling.

After assembling all pieces, freeze the mochi ice cream for at least 2 hours (preferably overnight) to fully set.

To serve, remove mochi from the freezer and let sit at room temperature for 2–5 minutes to soften slightly for easier biting. If using mini liners, peel them away before eating.

Store mochi ice cream in an airtight container in a single layer or separated by parchment to prevent sticking. Keep frozen up to 1 month for best texture.