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    In the Kitch » Recipes » Dessert

    Updated: Apr 22, 2024 · Published: Apr 1, 2019 by Joss Dyckson · This post may contain affiliate links ·

    How to Make Mochi Ice Cream (Video)

    Jump to Recipe Jump to Video
    Mochi ice cream on dish with text overlay that says 'how to make mochi ice cream'.

    While professionally produced mochi might seem out of reach for anyone not living in Japan, it's actually quite simple to learn how to make mochi ice cream at home with only a few ingredients and supplies.

    Mochi ice cream ball on small plate.

    Some genius had the bright idea to combine mochi with ice cream and give us the amazing dessert that is mochi ice cream: little balls of ice cream wrapped up in a sweet and sticky layer of mochi. It's a fun and delicious 5-ingredient dessert.

    Simply follow my mochi recipe to teach you everything you'll need to create these fabulous frozen mochi balls using your favorite ice cream from scratch.

    This Brazilian papaya cream frozen dessert is also delicious!

    Jump to:
    • What is Mochi Ice Cream?
    • Mochi Ice Cream Ingredients
    • Mochi Ice Cream Flavors
    • Instructions
    • Tips
    • Storage
    • Recipe FAQs
    • ❤️More Dessert Recipe Tutorials To Consider
    • 📋Recipe

    What is Mochi Ice Cream?

    Mochi ice cream is a delightful Japanese confection made with ice cream that is enveloped into a dough in a shape similar to a purse-shaped dumpling!

    The mochi dough itself is made with glutinous rice flour or 'sweet rice flour'. It goes through a process of steaming and then being rolled and cut out into circles to be later filled with a ball of your favorite ice cream; it's unique and delicious!

    Traditionally, the mochi dough is steamed on the stove, but it can also be cooked in the microwave (which is how I will be showing you in this tutorial) or even with a mochi maker.

    Mochi Ice Cream Ingredients

    Mochi ice cream consists of dough that is made from glutinous rice flour, water and sugar wrapped around ice cream.

    Mochi ice cream ingredients prepped and labeled on marble background.
    • glutinous rice flour - There is a slight difference in ​​glutinous rice flours. Shiratamako is more expensive but is easier to combine with the water and easier to work with when rolling out the dough. Mochiko is cheaper and more available, but harder to work with.
    • sugar - Regular white granulated sugar.
    • cornstarch - The dough will be very sticky so you need cornstarch to prevent it from sticking to your hands and the work surface when you're rolling it out.
    • ice cream - I used mint chocolate chip because it's a family favorite in my house but choose your favorite! You could even use vegan ice cream with my banana ice cream recipe. I have some more flavor ideas below to get you started.
    • water - This is used to make the dough.

    *Check recipe card for ingredient amounts.

    Mochi Ice Cream Flavors

    Fan Favorites

    These flavors are very common for mochi ice cream balls:

    • strawberry
    • green tea
    • mango
    • matcha
    • coconut
    • passion fruit

    Classic Flavors

    These flavors are easily found in the grocery store because they are the classics:

    • vanilla
    • chocolate
    • mint chocolate chip
    • cookie dough
    • cookies and cream

    Creative Combinations

    • strawberry shortcake ice cream
    • mac and cheese ice cream
    • pumpkin spice ice cream

    Instructions

    Mint ice cream balls in a muffin tray with a small tub of ice cream and a scoop on the side, marble background.

    Step 1. Portion the ice cream. Scoop out the ice cream into smaller portions and place them in a muffin tin (you can use an ice cream scoop for this). Transfer to the freezer while you make the dough.

    Flour and water in small bowl on marble background.

    Step 2. Make the dough. Add the rice flour, sugar and water to a bowl and mix until it has dissolved completely.

    Chef's Note: Freezing the ice cream in smaller portions will help you work with the ice cream quicker when forming the mochi balls - instead of working with the whole container. There isn’t an exact amount of ice cream to use; you can use a spoon or cookie scoop to scoop the amount that will fit into the mochi dough circle.

    Flour mixture in small glass bowl with plastic wrap on top, on marble background.

    Step 3. Cook the dough. Cover with plastic wrap and heat it on high heat in the microwave for 1 minute. Take it out and stir carefully with a spatula. Cover again and cook for 1 more minute at high heat. Stir again with the spatula and cook for 1 more minute (for a total of 3 minutes).

    Small glass bowl with sticky mochi dough and a spatula on marble background.

    Chef's Note: Above is an image of what it should look like when the dough is ready.

    Rolling pin on mochi dough ball on floured surface.

    Step 4. Roll out mochi dough. Cover the work surface and your hands with cornstarch (be generous with it). Transfer the cooked mochi to the work surface. Cover the dough completely with more cornstarch and roll it until flat (about 2 mm thick).

    Pro Tip: Whenever you feel the dough get too sticky, add more of the cornstarch. Be prepared to work quickly as mochi dough becomes less flexible and harder to work with the longer it sits.

    Dough circles on floured surface.

    Step 5. Cut into circles. Cut circles out of the dough using a cookie cutter. Pile the circles on top of each other, separating them with plastic wrap so they don’t stick (add more cornstarch if needed). You should get approximately 10 circles in total.

    Pro Tip: You can combine the cut outs and roll them together again to make new circles.

    Chef's Note: I used a cutter that had a diameter of 11 cm (4.5 inches).

    Mochi dough circle with mint chocolate chip ice cream on plastic wrap in a hand.

    Step 6. Add ice cream to dough. Scoop an ice cream portion out and place it over one of the dough circles.

    Hands tying up mochi ice cream ball in plastic wrap.

    Step 7. Close it up. Close the circle with the help of the plastic wrap and place it on a tray. Repeat for the rest of them.

    Hands removing mochi ice cream ball from plastic wrap.

    Step 8. Freeze. Freeze for 30 more minutes.

    Mochi ice cream cut open on small plate close up.

    Step 9. Serve. Remove the plastic wrap and serve!

    Green mochi ice cream ball on small plate.

    Tips

    • I recommend working in a cool kitchen for best results, so that the ice cream doesn't melt too quickly.
    • The great thing about this recipe is just how customizable it is, though. Mochi ice cream flavors are pretty much limitless since you can use any flavor of ice cream you like when you're making them.
    • Although the color of the ice cream will show through the dough a little, you could also try adding food coloring to the dough for something a little more vibrant.
    • It is possible to buy a mochi maker online. I haven't tested the use of it, therefore I can't fully recommend using it, but you might find it helpful if mochi is something you will be preparing often.

    Storage

    The mochi balls can be stored in the freezer for up to 3 to 4 months but make sure to cover them well and place in a freezer bag.

    Recipe FAQs

    What is glutinous rice flour?

    Glutinous rice flour is flour made from 'sweet rice' or 'sticky rice'; the rice that is used in sushi. The word glutinous in its name is pertaining to the stickiness of the rice and is actually gluten free. It is very starchy and therefore works well as a thickening agent for gravies, soups etc.

    It is not to be confused with regular rice flour, which is made from the common white rice. However, it can also be used in gluten-free baking.

    Is mochi ice cream gluten free?

    Yes, it is made of a gluten-free rice flour dough.

    How do you eat mochi ice cream?

    You can eat mochi ice cream frozen by hand, after thawing for about one minute to let the dough soften. You can also cut it into pieces or in half, but eat it up quickly before the ice cream melts!

    What does mochi ice cream taste like?

    The taste can differ depending on the type of ice cream in the center. The dough itself has a slightly sweet taste with a neutral flavor from the rice flour.

    Where is mochi ice cream from?

    It's a Japanese treat.

    Who invented mochi ice cream?

    It was invented by a Japanese-American business woman named Frances Hashimoto.

    Now you know how to craft fantastic homemade mochi dough and mochi ice cream, perfect for cooling down in the summer when it's hot. That soft, supple mochi exterior blends perfectly with the creamy and decadent ice cream center resulting in what's sure to become your new favorite dessert.

    Kids may not find this recipe so easy to help out with, but they will surely enjoy eating it!

    Mochi ball with mint chocolate chip ice cream cut open on small plate.

    ❤️More Dessert Recipe Tutorials To Consider

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      How to Make Cake Pops with Cake Mix
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      How to Make Chocolate Covered Coffee Beans
    • Green homemade gummies on cutting board.
      How to Make Gummies at Home
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      How to Moisten a Dry Cake

    If you tried this recipe tutorial for 🍡 How to Make Mochi Ice Cream or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Mochi ice cream ball on small dish.

    How to Make Mochi Ice Cream

    Joss Dyckson
    Simply follow this recipe to learn how to make mochi ice cream from scratch. You can create these fabulous frozen mochi balls at home using your favorite ice cream.
    5 from 4 votes
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    Prep Time 25 minutes mins
    Cook Time 3 minutes mins
    Freeze Time 30 minutes mins
    Total Time 58 minutes mins
    Course Dessert
    Cuisine Japanese
    Servings 10 mochi balls
    Calories 117 kcal

    Ingredients
     
     

    • ¾ cup glutinous rice flour
    • ¼ cup sugar
    • ¾ cup water
    • cornstarch - for rolling out the dough
    • your favorite ice cream - mint chocolate chip, strawberry, green tea, mango, etc.

    Instructions
     

    • Scoop out the ice cream into smaller portions and place them in a muffin tin (you can use an ice cream scoop for this). Transfer to the freezer while you make the dough (this will help you work with the ice cream quicker when forming the mochi balls - instead of working with the whole container).
      Mint ice cream balls in a muffin tray with a small tub of ice cream and a scoop on the side, marble background.
    • Add the rice flour, sugar and water to a bowl and mix until it has dissolved completely.
      Flour and water mixture in small glass bowl on marble background.
    • Cover with plastic wrap and heat it on high heat in the microwave for 1 minute.
      Flour mixture in small glass bowl with plastic wrap on top, on marble background.
    • Take it out and stir carefully with a spatula. Cover again and cook for 1 more minute at high heat. Stir again with the spatula and cook for 1 more minute (for a total of 3 minutes).
      Small glass bowl with sticky mochi dough and a spatula on marble background.
    • Cover the work surface and your hands with cornstarch (be generous with it). Transfer the cooked mochi to the work surface. Cover the dough completely with more cornstarch and roll it until flat (about 2 mm thick).
      Rolling pin on mochi dough ball on floured surface.
    • Cut circles out of the dough using a cookie cutter. Pile the circles on top of each other, separating them with plastic wrap so they don’t stick (add more cornstarch if needed). You should get approximately 10 circles in total.
      Dough circles on floured surface.
    • Scoop an ice cream portion out and place it over one of the dough circles.
      Mochi dough circle with mint chocolate chip ice cream on plastic wrap in a hand.
    • Close the circle with the help of the plastic wrap and place it on a tray. Repeat for the rest of them.
      Hands tying up mochi ice cream ball in plastic wrap.
    • Freeze for 30 more minutes.
      Hands removing mochi ice cream ball from plastic wrap.
    • Remove the plastic wrap and serve!
      Mochi ice cream cut open on small plate close up.

    Equipment

    • Round cookie cutters
    • Plastic wrap pieces
    • Muffin pan

    Notes

    • I used a cutter that had a diameter of 11 cm (4.5 inches).
    • I recommend working in a cool kitchen for best results, so that the ice cream doesn't melt too quickly.
    • Although the color of the ice cream will show through the dough a little, you could also try adding food coloring to the dough for something a little more vibrant.
    • There isn’t an exact amount of ice cream to use. You can use a spoon or cookie scoop to scoop the amount that fits into the mochi dough circle.
    • You can eat mochi ice cream frozen by hand, after thawing for about one minute to let the dough soften. You can also cut it into pieces or in half, but eat it up quickly before the ice cream melts!
    • The mochi can be stored in the freezer for up to 3 to 4 months but make sure to cover it well and place in a freezer bag.
    • This treat is gluten free.

    Nutrition

    Calories: 117kcalCarbohydrates: 20gProtein: 1gFat: 3gSaturated Fat: 1gCholesterol: 11mgSodium: 22mgPotassium: 61mgSugar: 10gVitamin A: 110IUVitamin C: 0.2mgCalcium: 35mgIron: 0.1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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    Comments

      5 from 4 votes (1 rating without comment)

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      Recipe Rating




    1. Megan says

      April 22, 2022 at 7:25 am

      Mint mochi ice cream recipe

      Reply
    2. Lisa says

      April 30, 2019 at 5:20 pm

      Thanks for the recipe and for the detailed explanations! I'm definitely going to give this a try!

      Reply
      • Joss D says

        April 30, 2019 at 5:32 pm

        No problem, good luck and enjoy Lisa!

        Reply
    3. Colleen says

      April 29, 2019 at 1:37 pm

      Although I love mochi as a treat, I've never made it. You make it look so easy, and I like the step by step instructions. Saving to give it a try!

      Reply
      • Joss D says

        April 29, 2019 at 2:56 pm

        Thanks Colleen! It's a delicious little treat and fun to make. I'm glad you find the step by step easy to follow.

        Reply

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    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

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