Homemade Mochi Ice Cream

Homemade Mochi Ice Cream is a soft, chewy, and delightfully creamy dessert that feels special yet remains surprisingly easy to make at home. Although mochi ice cream often looks like a specialty treat, this version uses simple ingredients and a quick microwave method, making it approachable for any home cook. First, creamy ice cream is portioned and frozen until firm. Then, it’s wrapped in tender mochi dough that stretches gently while staying smooth and elastic. As a result, every bite delivers a cool, creamy center balanced by a lightly sweet, chewy exterior.

Traditionally, mochi has been enjoyed in Japan for centuries, prized for its unique texture and subtle sweetness. Over time, mochi ice cream became popular worldwide for combining warm traditions with modern flavors. Today, Homemade Mochi Ice Cream is loved for its playful appearance and endless customization. Whether you choose classic vanilla, rich chocolate, or fruity sorbet, this dessert adapts easily. Most importantly, it requires no special equipment, making it a fun and rewarding treat to prepare at home.

Recipe Yield: 8 mochi ice cream pieces

INGREDIENTS

1 pint vanilla ice cream
½ cup sweet rice flour
¼ cup granulated sugar
¾ cup water
1 cup cornstarch (for dusting)

INSTRUCTIONS

1. Prepare the ice cream:
First, scoop the vanilla ice cream into 8 equal-sized balls and place them on a parchment-lined tray. Then, freeze until very firm, at least 1 hour.

2. Mix the mochi dough:
Meanwhile, whisk sweet rice flour, sugar, and water in a microwave-safe bowl until completely smooth and lump-free.

3. Cook the dough:
Next, loosely cover the bowl and microwave for 1 minute. Stir thoroughly, then microwave for another 1 minute until the dough becomes thick, glossy, and slightly translucent.

4. Cool and dust:
Afterward, generously dust a clean work surface with cornstarch. Transfer the hot mochi dough onto the surface and lightly dust the top to prevent sticking.

5. Roll and cut:
Once the dough is cool enough to handle, gently roll it out to about ⅛-inch thickness. Cut into 8 equal circles.

6. Wrap the ice cream:
Working quickly, place one frozen ice cream ball in the center of each mochi circle. Carefully stretch the dough around the ice cream, pinching the edges together to seal.

7. Freeze to set:
Finally, place the mochi seam-side down on a tray and freeze for 30 minutes before serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Work quickly: Keep the ice cream fully frozen so it doesn’t melt while wrapping, which helps maintain clean edges.
• Dust generously: Cornstarch is essential for preventing sticking and keeping the mochi easy to shape.
• Control the shape: After wrapping, gently set each mochi seam-side down on a flat surface for 1–2 minutes before freezing. This naturally flattens the base and creates the classic mochi shape without forcing it.