Chewy & Creamy Japanese Mochi Ice Cream Recipe
Enjoy a delightful blend of chewy mochi and creamy ice cream with this Japanese dessert. Perfect for a fun summer treat, ready in just 60 min.
Dust your hands and workspace with cornstarch to prevent sticking while shaping the mochi.
Prep Time
30 min
Cook Time
60 min
Total Time
90 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
In a microwave-safe bowl, mix the sweet rice flour, sugar, and salt. Slowly add water and stir until smooth.
- 2
Cover the bowl with plastic wrap and microwave on high for 2 minutes. Stir, cover, and microwave for another 2 minutes.
- 3
Dust a clean surface with cornstarch. Pour the mochi mixture onto the surface and let it cool slightly. Dust your hands with cornstarch.
- 4
Divide the mochi into 8 equal pieces. Flatten each piece into a circle, then place a scoop of ice cream in the center.
- 5
Carefully fold the mochi edges over the ice cream, pinching to seal. Roll into a ball and dust with more cornstarch.
- 6
Place the filled mochi on a baking sheet lined with parchment paper. Freeze for at least 30 minutes before serving.
- 7
Serve the mochi ice cream chilled. Enjoy your chewy, creamy treat!
Chef's Essential Tip
Essential for Chewy & Creamy Japanese Mochi Ice Cream Recipe
A pro tip matched to this dish — not a generic kitchen shortcut.
For ice cream, sorbet, or chilled desserts, cool the base completely before churning or freezing. A cold start gives smoother texture and faster set.
Nutrition Facts
Per serving
fat
6g
carbs
30g
fiber
0g
sodium
50mg
protein
3g
calories
180
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