Mochi Ice Cream Recipe

Form ice cream balls

Line a baking sheet with parchment paper. Using a small ice cream scoop or two spoons, portion the ice cream into 12 equal balls (about 2 tablespoons / 1 oz each). Place balls on the sheet spaced apart. Freeze the scoops on the tray for at least 1 hour, until very firm. Keep in the freezer until mochi is ready.

Prepare workspace

Lightly oil a small bowl (for the cooked mochi) and set a large plate or another parchment-lined tray nearby. Spread the cornstarch on a large sheet of parchment or silicone mat for dusting and turning the mochi.

Mix dry ingredients

In a microwave-safe mixing bowl, combine 1 cup sweet rice flour, 1 tablespoon granulated sugar, and a pinch of salt. Stir to combine evenly.

Add water and mix

Add 3 tablespoons water to the dry mix and stir until smooth and no lumps remain. If the mixture seems too stiff, add up to 1 additional tablespoon warm water (you may use the listed 2 tbs warm water reserve). The batter should be thick but pourable.

Microwave cook the mochi

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 to homogenize. Cover again and microwave for another 30-45 seconds until the mixture is glossy, slightly translucent, and sticky. Total microwave time typically 1.5–2 minutes depending on microwave wattage.

Finish dough

Wet the spatula and scrape the mochi onto the prepared cornstarch-dusted surface. Use a lightly oiled spatula to spread into a roughly 8-inch circle about 1/4 inch thick. Allow to cool for 5 minutes until manageable but still warm and pliable. Dust the top with cornstarch to prevent sticking.

Cut dough into rounds

Using a round cookie cutter or the rim of a glass (~2.5 inches / 6 cm diameter), cut 12 circles from the mochi sheet. Re-gather scraps, dust with cornstarch, and roll out again if needed to cut remaining circles. Keep circles dusted so they don’t stick.

Wrap ice cream with mochi

Working quickly with one frozen ice cream ball at a time, remove a mochi circle and peel away excess cornstarch. Place the chilled ice cream in the center of the mochi circle. Fold the mochi up around the ice cream, pinching gently at the seams to seal. Turn seam-side down and place on the lined baking sheet. If the mochi becomes too warm and sticky to handle, return the mochi and ice cream to the freezer for 10–15 minutes and dust hands with cornstarch.

Freeze until firm

Once all 12 balls are wrapped, put the tray in the freezer for at least 2 hours to fully firm up before serving.

Before serving, let mochi ice cream sit at room temperature for 2–3 minutes to soften slightly for easier biting. Optionally dust with powdered sugar or extra cornstarch to remove any residual stickiness. Serve immediately.

Storage: Keep leftover mochi ice cream in an airtight container in the freezer for up to 1 month. To prevent sticking, separate layers with parchment.