Mochi Ice Cream is a fusion of traditional Japanese glutinous rice dough and creamy ice cream centers. With a tender, chewy exterior and cool, smooth interior, these bite-sized delights are fun to make and even more fun to eat.
Scoop 10–12 small balls (~1½ tbsp each) of ice cream.
Place each scoop on a parchment-lined tray.
Freeze until completely solid (at least 1 hour). Keep frozen while working with the dough.
In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth.
Cover loosely with plastic wrap or a microwave-safe lid.
Microwave on high for 1 minute, stir, then microwave in 30-second bursts, stirring each time, for a total of about 2–3 minutes — until the dough is thick, slightly translucent, and sticky.
Generously dust a clean surface with potato starch.
Turn the hot mochi dough out and dust the top.
Using a rolling pin (dusted with starch), roll the dough to about ⅛ inch (3 mm) thick.
Transfer the sheet to a parchment-lined tray and refrigerate for 15–20 minutes to cool and firm up.
Use a round cutter (~3½–4 inches) to cut circles from the mochi dough.
Keep the cut circles lightly dusted and covered while working.
Place a frozen scoop of ice cream in the center of a dough circle.
Quickly pinch and fold the edges around the scoop to seal the mochi.
Place seam-side down in a muffin tin or lined tray.
Freeze immediately for at least 1 hour to firm up before serving.
Let mochi ice cream sit at room temperature for 5 minutes before eating for the perfect texture.
Slice in half for a clean cross-section when serving to guests.
Matcha Mochi + Red Bean Ice Cream
Strawberry Mochi + Vanilla Ice Cream
Chocolate Mochi + Peanut Butter Ice Cream
Coconut Mochi + Mango Ice Cream
Drink: Matcha tea, jasmine green tea, or iced hojicha
Occasion: Great as a summer dessert, afternoon treat, or playful dinner party finale
4 servings