Mochi Ice Cream – Authentic Japanese Sweet Treats

Updated: Jan. 25, 2024

Time Required

  • Total Time: 5 hours 15 minutes (includes freezing, preparation, and resting)

  • Prep Time: 5 minutes

  • Cook Time: 40 minutes (microwave intervals, plus 30 minutes chilling, 4+ hours freezing)

Ingredients (Yields 8 Servings)

  • 1 pint (473 ml) high-fat ice cream (e.g., vanilla, matcha, or chocolate), frozen solid

  • ¾ cup (120 g) sweet rice flour (Mochiko; Japanese sweet rice flour, available at Asian markets or online)

  • ¼ cup + 2 tablespoons (50 g) confectioners’ sugar

  • 1 drop gel food coloring (optional, for desired color)

  • Cornstarch or potato starch (for dusting; ensure fine powder)

Preparation Steps

1. Prepare Ice Cream Scoops

Line a muffin tin with 8 paper liners or a small sheet pan with parchment paper. Using a 1-tbsp ice cream scoop, portion 8 tightly packed scoops of ice cream. Place in the freezer for at least 2 hours (or overnight) to ensure they are rock-hard.

2. Prepare Sweet Rice Dough Base

In a medium microwave-safe bowl, sift the sweet rice flour and confectioners’ sugar to remove lumps. Gradually whisk in ¾ cup (180 ml) cold water, stirring until a smooth batter forms. Have a small glass of water nearby for dipping the spatula (dough will be extremely sticky).

3. Microwave the Dough (First Cook)

Cover the bowl loosely with plastic wrap (leave a small gap to prevent overflow). Microwave on high for 1 minute. Immediately remove, dip a spatula in water, and stir vigorously until smooth. The batter will be loose and fluid at this stage. If using food coloring, add 1–2 drops now and stir to incorporate evenly.

4. Refine the Dough (Microwave Intervals)

Re-cover the bowl and microwave for another 1 minute. Dip the spatula in water again, then fold the dough by scraping the sides and bottom of the bowl. The dough will thicken and become opaque. If not fully developed, cover and microwave for 30 seconds, then fold again. Repeat in 30-second increments until the dough is sticky, stretchy, glossy, and almost translucent (like taffy). This may require 3–4 total microwave sessions (e.g., 1 + 1 + 0.5 + 0.5 minutes).

Pro Tip: The dough should hold its shape when lifted with a spatula; if still too runny, add 10-second microwave blasts.

5. Prepare Workspace for Rolling

Remove the plastic wrap from the dough and let it cool briefly (1–2 minutes) to prevent burning hands. On a clean countertop, place a large sheet of parchment paper (9×13 inches). Generously dust with cornstarch using a fine-mesh sieve—don’t skimp; this prevents sticking.

6. Roll Out the Dough

Wet the spatula again to transfer the warm dough onto the dusted parchment. Dust the top of the dough and a rolling pin with cornstarch. Roll into a 12×14-inch rectangle, approximately ¼-inch thick. Transfer the parchment to a sheet pan and refrigerate for 30 minutes to firm up.

7. Cut Dough Circles

Remove the chilled dough from the fridge. Gently brush off excess cornstarch with a pastry brush. Using a 3½-inch round cookie cutter, stamp out 8 even circles (leftover dough is edible as a snack or ice cream topping).

8. Wrap Ice Cream with Mochi

Lay a 4×6-inch piece of plastic wrap on the counter. Take one dough circle, brush off remaining cornstarch, and place it on the wrap. Transfer 1 rock-hard ice cream scoop (flat side up) to the center. Lightly dust fingertips with cornstarch, then tuck the edges around the ice cream like a package. Pinch the top to seal, trimming excess with kitchen shears.

9. Freeze and Set

Wrap the filled mochi tightly in plastic wrap, twisting the wrap near the sealed edge to secure. Place in the freezer, seam-side down, on the prepared sheet pan or muffin tin. Repeat with remaining dough/ice cream. Freeze for at least 4 hours (preferably overnight) to ensure the filling is encapsulated and the mochi shell firms up.

Recipe Notes & Variations

Starch Substitutions

  • Cornstarch: Clean, white finish, prevents sticking.

  • Tapioca Starch: Lighter texture, whiter appearance.

  • Potato Starch: Glossier, subtly sweet crust.

Flavor Enhancements

  • Add 1 tsp matcha powder for green tea mochi.

  • Incorporate 1 tbsp kinako (roasted soybean flour) for nutty, toasty notes.

  • Use black sesame powder for a rich, speckled flavor.

Microwave Alternative (No Microwave)

For stovetop cooking, heat the flour-sugar-water mixture in a heavy-bottomed saucepan over low heat, stirring constantly with a silicone spatula for 8–10 minutes until thick, glossy, and stretchy (monitor to avoid burning).

Alternative Mochi Recipes

  • Daifuku (Red Bean Paste): Replace ice cream with ⅔ cup (150g) sweet red bean paste. Portion into 8 balls, wrap as above, and serve fresh or refrigerate for up to 1 day.

  • Yatsuhashi-Style Mochi: Cut leftover dough into 2×2-inch squares, brush with cinnamon-sugar, and toast at 350°F (175°C) for 5–7 minutes.

  • Ichigo Mochi: Fill with fresh strawberries (dust with red bean paste first) for a seasonal twist.

Serving Tip

Thaw for 2–3 minutes at room temperature before eating for a chewy, melt-in-your-mouth texture.

Recipe Note: This is specifically for Mochi Ice Cream (ice cream-filled mochi), not all mochi. Leftover mochi can be enjoyed as-is or used as a topping.

Final Adjustment: Ensure the dough is thoroughly stretched and translucent for optimal elasticity—critical for a perfect mochi shell!