Mochi Ice Cream
Pillowy, chewy Japanese rice dough wrapping smooth, cold ice cream — a beloved treat that balances contrasting textures in every bite.
About This Recipe
Mochi ice cream is a modern Japanese confection that marries the ancient tradition of mochi — glutinous rice pounded to a smooth, elastic dough — with a filling of ice cream. While plain mochi has been eaten in Japan for centuries as part of New Year and ceremonial food culture, the ice cream-filled version emerged in the 1990s and became an international phenomenon. The dough is made by cooking sweet glutinous rice flour with sugar and water until it forms a smooth, stretchy mass. The contrasting textures — the soft, chewy wrapper and the cold, smooth ice cream within — make mochi ice cream irresistible.
Ingredients
Serves 8
- 500 mlvanilla, matcha or strawberry ice cream(firmly frozen)
- 200 gmochiko or shiratamako (sweet glutinous rice flour)
- 180 mlwater
- 80 gcaster sugar
- 4 tablespoonspotato starch or cornstarch(for dusting)
Instructions
- 1
Prepare the ice cream balls
Line a small baking tray with cling film. Scoop 8 compact balls of ice cream (about 40 g each). Place on the tray and freeze for at least 2 hours until rock-solid. The balls must be very firm when you wrap them or the dough will melt.
- 2
Make the mochi dough
Whisk the mochiko, water and sugar together in a microwave-safe bowl until smooth. Cover loosely with cling film. Microwave on high for 2 minutes. Stir vigorously. Microwave for another 1–2 minutes, stirring halfway, until the dough turns translucent, very sticky and elastic.
Alternatively, cook the mixture in a heatproof bowl set over a pot of simmering water, stirring constantly, for about 15 minutes until translucent.
- 3
Shape the mochi sheet
Generously dust a clean work surface and rolling pin with potato starch. Turn the hot mochi dough out and dust the top. Working quickly while warm, roll to a thickness of about 5 mm. Cut into 10 cm circles with a cutter or glass.
- 4
Wrap the ice cream
Working very quickly, place a frozen ice cream ball in the centre of a mochi circle. Pull the edges of the dough up and around the ball, pinching firmly to seal. Place sealed-side down on a parchment-lined tray dusted with starch.
- 5
Freeze to set
Place the wrapped mochi back in the freezer immediately. Freeze for at least 1 hour before serving. Serve straight from the freezer, as the mochi dough softens quickly at room temperature.
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Pro Tips
- →
Speed is essential when wrapping — have everything set up before the dough comes out of the microwave.
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Dust your hands liberally with starch; the dough is very sticky when warm.
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Mochi wraps best when the dough is warm and the ice cream is frozen solid — the contrast in temperature makes wrapping possible.
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Experiment with flavours: red bean paste, strawberry and black sesame ice cream are all traditional fillings.
Variations
- •
Matcha mochi ice cream: add 1 tablespoon of matcha powder to the dough for a green tea version.
- •
Anko (red bean) mochi: fill with sweetened red bean paste instead of ice cream for the traditional style.
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Mango mochi: use coconut ice cream and fill with a cube of frozen mango purée alongside the ice cream.
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Store in the freezer in an airtight container or individual cling film wraps for up to 1 month. Serve directly from frozen.
History & Origin
Mochi has been an important part of Japanese culture for over a thousand years, traditionally made by pounding cooked glutinous rice in a process called mochitsuki. Ice cream-filled mochi was commercially developed in Japan in the 1990s and became a global phenomenon in the 2010s.
Frequently Asked Questions
Where can I buy mochiko flour?
Mochiko (sweet rice flour) is available in Asian supermarkets and online. Shiratamako is a higher-quality alternative used by traditional Japanese confectioners.
Why is my mochi dough too sticky to work with?
The dough should be very sticky — this is normal. Generous dusting with potato starch on your hands and the work surface is essential. Work quickly before it cools.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 8 servings total
Time Summary
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