Mochi Ice Cream Recipe

1. Portion ice cream

Line a baking sheet with parchment and set a tray in the freezer. Using a small ice cream scoop or a tablespoon, portion each ice cream flavor into 12 equal small balls (about 1.5 inch diameter). Place scoops on the parchment, freeze until very firm, at least 1–2 hours (preferably overnight).

2. Keep portions very cold so they hold shape when wrapping with mochi. If any soften, refreeze fully before continuing.

3. Combine dry and wet

In a microwave-safe bowl, whisk together 1 cup glutinous rice flour and 1 tablespoon sugar. Stir in 1/2 teaspoon vanilla if using. Add 1 cup water initially and whisk until smooth, then add the remaining 1 cup water and mix until lump-free.

4. Cook the dough

Cover the bowl loosely with plastic wrap or a microwave-safe plate. Microwave on high for 1 minute, stir vigorously with a wet spatula, then microwave another 1 minute, stir, and microwave in 30-second intervals until the dough becomes translucent and slightly sticky (total about 2.5–3.5 minutes depending on microwave). The mixture should be thick, glossy, and elastic.

5. Finish dough

When cooked, dust a clean work surface generously with cornstarch (reserve remaining starch for dusting). Turn the hot mochi dough onto the dusted surface and sprinkle more starch on top. Let cool just enough to handle but while still warm and pliable (about 5–10 minutes).

6. Divide dough

Dust dough with more cornstarch and flatten gently. Using a bench scraper or knife, divide the dough into 36 equal pieces (you can aim for 12 pieces per flavor). Keep unused dough covered with plastic to prevent drying.

7. Wrap centers

Working quickly with cold ice cream balls from the freezer: flatten one piece of mochi with your hands into a round disc about 3 inches across and 1/8-inch thick (use starch to prevent sticking). Place a frozen ice cream ball in the center, then quickly fold edges of the mochi over the ball, pinching seams closed tightly. Roll gently in your palms to smooth and shape into a round ball. Place seam-side down on a parchment-lined tray and return to freezer. Repeat with remaining pieces. If mochi softens too much, chill dough briefly.

8. Once assembled, freeze mochi ice cream for at least 2 hours to fully set before serving (overnight is best).

9. Whip cream

Chill a mixing bowl and whisk or beaters. Pour 1 cup heavy whipping cream, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla. Whip to soft peaks (about 2–3 minutes with an electric mixer). Taste and adjust sweetness to preference.

10. Plate and garnish

Remove mochi ice creams from freezer 3–5 minutes before serving to slightly soften for easier cutting. Place 1–2 mochi ice cream balls on each dessert plate. Pipe or spoon a dollop of whipped cream beside each. Drizzle Hershey's chocolate syrup over the mochi and whipped cream (about 1 teaspoon to 1 tablespoon per plate, as desired). Sprinkle optional toasted sesame seeds or crushed nuts for texture.

11. Serve immediately. Any leftover mochi ice cream should be stored in an airtight container in the freezer for up to 1 week for best texture.