Mochi Ice Cream Recipe
Deliciously chewy mochi filled with ice cream.
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.
Mochi Dough
Filling
Method
Prepare Mochi Dough
- 1
Mix Ingredients
In a large mixing bowl, combine the sweet rice flour, sugar, and water. If you’re using food coloring, add it at this stage. Stir until you have a smooth batter without lumps.
- 2
Cook the Dough
Transfer the mixture to a microwave-safe bowl or a steamer. If using a microwave, cover the bowl with plastic wrap and microwave on high for 1 minute. Stir the mixture, then microwave for another 1 minute. Repeat until the dough is cooked through and slightly translucent (usually 2-3 minutes total). If using a steamer, steam for about 10-15 minutes.
- 3
Cool the Dough
Once cooked, allow the mochi dough to cool slightly, until it’s warm but manageable. Dust a clean surface with cornstarch to prevent sticking.
Form Mochi Ice Cream
- 4
Scoop Ice Cream
Scoop out small portions of your desired ice cream flavor and place them on a tray lined with parchment paper. Freeze the scoops for about 30 minutes until firm.
- 5
Shape the Mochi
Dust your hands with cornstarch and take a portion of the mochi dough. Flatten it into a circle about 3-4 inches in diameter. If the dough is too sticky, dust it with more cornstarch.
- 6
Wrap Ice Cream
Place a frozen ice cream scoop in the center of the flattened mochi circle. Fold the edges of the mochi over the ice cream and pinch to seal completely. Make sure no ice cream is exposed. Repeat with remaining dough and ice cream.
- 7
Final Freeze
Place the finished mochi ice cream balls back on the tray and freeze for at least 2 hours to firm up before serving.