Ice cream Mochi is a classic Japanese dessert made from glutinous rice, sugar, oil, cornstarch, milk and ice cream. The cold, creamy ice cream is wrapped with a soft, chewy mochi dough making it a fun and delicious dessert. While the traditional mochi is made by pounding the dough with a heavy wooden stick, this homemade version is so easy to make and tastes exactly like the store bought ones.
Mochi Ice Cream Recipe
Delicious Mochi ice cream can be made easily at home in your kitchen with few ingredients. Mochi ice cream is a small bite size sweet made using glutinous rice.
Glutinous rice makes a thin chewy outer layer which is filled with ice cream of your choice. The popular ice cream flavours are vanilla, strawberry, chocolate. It can be filled with other unique flavours like green tea, ube, red bean too.
About Mochi Ice Cream
I bought a bag of sticky rice during my Japan trip and decided this week was all about finishing it. I've already made Thai mango sticky rice, suman ( Filipino dessert ) and Taiwanese mushroom sticky rice.
And now this ice cream mochi is the final recipe in this sticky rice series. And just like that, it feels like everything came full circle. I mean, I bought this bag of sticky rice in Japan, and now I'm ending this series with one of Japan's most popular desserts. How cool is that ?
Similar Recipes
Ice cream mochi is a gluten free dessert made with glutinous rice, milk, sugar and ice cream. It is one of those special desserts that is actually very easy to make.
The combination of soft, chewy mochi on the outside with a cold, creamy ice cream on the inside is a perfect combination of contrast textures that tastes absolutely delicious.
This homemade version of Japanese ice cream mochi is easy to customize. You can use any ice cream flavour of your choice like vanilla, chocolate, strawberry, mango or blueberry.
Ingredients
- Sticky rice - This is the main ingredient used for making the dough. Soak the sticky rice in water overnight. The rice gives the soft, chewy texture to the mochi.
- Milk - I have used ½ cup full fat milk to grind the sticky rice. It adds the soft, rich taste to the mochi and prevents it from drying out. If you want to make it dairy free, try adding coconut milk, almond or cashew milk.
- Sugar - I have added 3 tablespoons of granulated white sugar for the sweetness.
- Oil - Oil makes the mochi soft and avoids sticking. Use any neutral oil like canola oil or vegetable oil.
- Ice cream - This is used as a filling for the mochi. You can add any ice cream flavour of your choice like strawberry, mango, chocolate, butterscotch or blueberry. It adds the main flavouring and creaminess that contrasts beautifully with the chewy outer layer.
- Cornstarch - Cornstarch also known as cornflour is used to make a non sticky mochi dough. And make the rolling, shaping easier without sticking to the hand and surface.
Step by Step Pictures
1)Wash and Soak the sticky rice overnight.
2)Strain the rice in a colander and take them in a blender, add milk, oil and sugar.
3)Blend into a smooth batter.
4)Pour this batter into an oil greased bowl.
5)Place this bowl in a steamer basket.
6) Steam for 40 minutes to an hour.
7)Once cooked, it will look like a soft, glossy and jiggly pudding-like texture.
8)Sprinkle some cornstarch on the countertop or a baking sheet and place the cooked mochi dough on it.
9)Dust both sides with cornstarch.
10)Roll it out into a thin sheet.
11)Cut into squares.
12)Place one piece of dough into a small bowl or a ramekin.
13)Add a scoop of ice cream in the centre.
14)Apply some water or cornstarch mixed with water on the edges.
15)then bring the edges together and seal well.
16)Cut off the excess using a pair of kitchen scissors.
17)Place it on a cupcake liner. Freeze until it is set.
18)The remaining cut off dough can be kneaded again until smooth and soft.
19)You can use this to roll again to make more mochi.
20)Keep putting them in freezer as you make more.
21) Place them in freezer and serve.
Expert Tips
- Line a baking tray with parchment paper, scoop the ice cream and place them on it. Freeze for an hour before assembling.
- Use glutinous rice as it is the main key ingredient to achieve the chewy texture. Don't substitute it with regular rice flour.
- If it is too sticky, dust some cornstarch.
- Once the dough is stuffed with ice cream, seal them properly and cut off the excess dough.
- While serving, dust the mochi with cocoa powder or powdered sugar for extra flavour.
- You can make this mochi even more fun and colorful by adding food coloring like pink, blue or yellow to the dough.
Storage & Serving
Once the mochi is sealed with ice cream, freeze them immediately. Store them in an airtight container or wrap them individually using cling wrap to prevent drying. This ice cream can be stored in the freezer for up to a month.
Thaw them at least 5 to 10 minutes before serving. So that mochi stays soft outside while keeping the ice cream cold inside.
FAQ
Mochi is a traditional Japanese recipe made from glutinous rice. The rice is cooked and then pounded with heavy wooden tools or mixed until it becomes soft, smooth and stretchy.
Yes. You can add flavours to the mochi dough by adding cocoa powder, matcha powder or any flavouring essence before steaming.
Cornstarch is used as an anti-sticking agent. It prevents the dough from sticking to the hands, rolling pin, or to the surface. You can also substitute with tapioca flour.
You can add any ice cream flavour of your liking. Classic vanilla, chocolate, strawberry, mango, matcha, or blueberry, all flavours work great.
📖 Get Recipe
Mochi Ice Cream Recipe (Japanese Ice cream Mochi)
Equipment
Ingredients
- 1 cup Sticky Rice (Glutinous rice)
- ½ cup Milk
- 2 to 3 tablespoon Sugar
- 1 teaspoon Vegetable Oil or Refined Oil
- 500 ml Ice cream (any flavours)
- ¼ cup Cornstarch
Instructions
- Wash and Soak the sticky rice overnight. Strain the rice in a colander and take them in a blender, add milk, oil and sugar. Blend into a smooth batter.
- Pour this batter into an oil greased bowl. Place this bowl in a steamer basket and steam for 40 minutes to an hour.
- Once cooked, it will look like a soft, glossy and jiggly pudding-like texture.
- Sprinkle some cornstarch on the countertop or a baking sheet and place the cooked mochi dough on it. Dust both sides with cornstarch. Roll it out into a thin sheet and cut into small squares.
- Place one piece of rolled dough into a small bowl or a ramekin, add a scoop of ice cream in the centre. Apply some water or cornstarch mixed with water on the edges, then bring the edges together and seal well.
- Freeze until it is set and your ice cream mochi is ready to serve.
Notes
- Line a baking tray with parchment paper, scoop the ice cream and place them on it. Freeze for an hour before assembling.
- Use glutinous rice as it is the main key ingredient to achieve the chewy texture. Don't substitute it with regular rice flour.
- If it is too sticky, dust some cornstarch.
- Once the dough is stuffed with ice cream, seal them properly and cut off the excess dough.
- While serving, dust the mochi with cocoa powder or powdered sugar for extra flavour.
- You can make this mochi even more fun and colorful by adding food coloring like pink, blue or yellow to the dough.
Anonymous
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