Mochi Ice Cream Recipe
Sweet rice cake 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
Ice Cream Filling
Method
Prepare Mochi Dough
- 1
Mix Ingredients
In a large microwave-safe bowl, combine the sweet rice flour and granulated sugar. Gradually add the water while stirring until the mixture is smooth and free of lumps.
- 2
Microwave Mixture
Cover the bowl with plastic wrap, leaving a small vent for steam to escape. Microwave the mixture on high for 1 minute. Remove and stir. Repeat this process two more times until the dough is translucent and sticky, about 3 minutes total.
- 3
Dust Surface and Shape Dough
Sprinkle cornstarch on a clean surface. Transfer the mochi dough onto the dusted surface. Dust the top of the dough with more cornstarch. Use a rolling pin to flatten the dough to about 1/4 inch thick.
- 4
Cut Out Circles
Using a round cookie cutter or a glass, cut out circles from the flattened dough. You should have enough for about 8-10 pieces, depending on the size.
Assemble Mochi Ice Cream
- 5
Scoop Ice Cream
Take the ice cream out of the freezer and let it soften slightly for about 5 minutes. Use an ice cream scoop to portion out small balls of ice cream, about 1-2 tablespoons each.
- 6
Wrap Ice Cream in Mochi
Take a mochi circle and place a ball of ice cream in the center. Gently fold the edges of the mochi over the ice cream, pinching to seal it tightly. Dust any excess cornstarch off the mochi.
- 7
Repeat Process
Repeat the process with the remaining mochi circles and ice cream until all are wrapped.
