Mochi Ice Cream

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. 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. 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. 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. 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. 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.

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.

• •

  Mango mochi: use coconut ice cream and fill with a cube of frozen mango purée alongside the ice cream.

Storage

Store in the freezer in an airtight container or individual cling film wraps for up to 1 month. Serve directly from frozen.

Frequently Asked Questions