Mochi Ice Cream – Homemade Japanese Dessert

Soft, chewy mochi dough wrapped around creamy ice cream makes this Mochi Ice Cream a fun and refreshing treat. Customize the flavors and colors to create a visually stunning dessert perfect for any occasion.

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Ingredients

For the mochi dough:

• 1 cup glutinous rice flour (sweet rice flour, such as shiratamako or mochiko)
• ¼ cup sugar
• 2 Tbsp powdered sugar
• 1 cup water
• Food coloring (optional, to tint the dough)
• Cornstarch or potato starch (for dusting and rolling)

For the filling:

• Ice cream of your choice

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Instructions

1. Freeze ice cream balls: Line a sheet pan with parchment paper. Use a small ice cream scoop to form ice cream balls, pressing the bottom flat so they sit steadily. Freeze for 1 hour.
2. Prepare mochi dough: In a microwave-safe bowl, combine glutinous rice flour, sugar, and powdered sugar. Stir in water until smooth. Cover with plastic wrap and microwave for 1 minute. Wet a spatula and fold the dough repeatedly. Cover and microwave another minute, fold again, then microwave 30 seconds more. If the dough isn’t shiny, add an additional 30 seconds.
3. Roll out dough: Dust a piece of parchment paper with cornstarch. Scrape the hot mochi dough onto the paper, dust the top with cornstarch, and roll into a rectangle about ¼ inch thick. Refrigerate 30 minutes.
4. Cut and wrap: Cut circles using a 3-inch round cookie cutter. Brush off excess cornstarch. Working with one ice cream scoop at a time, place a scoop in the center of a mochi circle, gently pull the edges around it, and pinch to seal. Wrap each mochi in plastic wrap, twisting the top to secure.
5. Freeze: Place wrapped mochi back in the freezer, flat side down, for at least 1 hour before eating. Store in a freezer-safe container for up to 3 months. Allow mochi to slightly thaw before serving.

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Why You’ll Love This Recipe

• Combines chewy mochi with creamy ice cream for a unique texture.
• Fun to make and customize with different flavors and colors.
• Perfect for parties, gifts, or a refreshing homemade dessert.
• Long-lasting when stored properly in the freezer.

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Tips

• Use a pastry brush to remove excess cornstarch for smooth mochi.
• Work quickly with ice cream to prevent melting.
• Microwave in short bursts and fold often to ensure even cooking.
• Keep leftover ice cream in the freezer while wrapping others.

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Variations and Substitutions

• Ice cream flavors: Matcha, chocolate, strawberry, vanilla, or mango.
• Food coloring: Tint dough to match ice cream or a festive theme.
• Gluten-free: Naturally gluten-free using only glutinous rice flour.
• Dough variations: Add matcha powder or cocoa powder to mochi for flavored dough.

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FAQs

Can I use regular rice flour?
No, regular rice flour will not yield the stretchy mochi texture. Use glutinous rice flour.

How long will mochi ice cream keep?
Up to 3 months in the freezer, still wrapped in plastic wrap in a freezer-safe container.

Can I make mini mochi ice cream?
Yes, simply make smaller ice cream balls and cut smaller mochi circles.

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Serving

Serve chilled directly from the freezer. Let mochi soften slightly for easier biting. Pair with fresh fruit or a drizzle of chocolate for extra flair.

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Suggestions

• Make colorful sets for parties or gifts.
• Try seasonal ice cream flavors like pumpkin spice or peppermint.
• Dust mochi lightly with cocoa powder or matcha for added visual appeal.