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Colorful mochi ice cream pieces with chewy rice dough and creamy ice cream filling on a white table.

Mochi Ice Cream

Olivia Carter
Here’s a fun twist — creamy ice cream tucked inside a chewy, sweet rice dough. It’s Japanese, it’s delicious, and it’s surprisingly doable at home.
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30 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Freeze 3 hours
Total Time 3 hours 35 minutes
Course Dessert
Cuisine Japanese
Keyword ice cream recipes, Mochi
Servings 4 people
Calories 90 kcal

Equipment

  • 1 Microwave
  • 1 safe bowl
  • 1 Baking tray
  • 1 plastic wrap
  • 1 ice cream scooper

Ingredients
  

  • 1 pint of ice cream (any flavor you love)
  • 3/4 cup sweet glutinous rice flour (mochiko)
  • 1/4 cup sugar
  • 3/4 cup water 
  • Potato or cornstarch to dust

Instructions
 

  • Scoop ice cream into balls and freeze solid.
  • Mix mochiko, sugar, and water; microwave and stir till it’s doughy.
  • Dust your workspace with starch and roll the dough out thin. Chill it.
  • Cut into circles and wrap around your ice cream balls.
  • Freeze those babies for a couple of hours.

Notes

Work fast because that dough gets sticky! Keep starch handy to avoid a mess.