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mochi ice cream recipe

Mochi Ice Cream

This mochi ice cream recipe uses mochiko rice flour. The easy mochi is made on the stove. Use non-dairy or regular ice cream for the center.
Course Dessert
Cuisine Japanese
Keyword Almond Ice Cream, Mochi, mochi ice cream, Mochiko, Recipe
Prep Time 45 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Servings 4 servings
Calories 75kcal
Author Janine Waite


  • Ice Cream Scooper
  • Food Scale


  • 50 grams sweet rice flour ( Mochiko) or ⅓ cup plus a 1 tsp
  • 70 grams water 100 ml
  • 50 grams granulated sugar or ¼ cup
  • food coloring optional
  • 4 scoops ice cream I use a small 1 ½ Tbsp cookie scooper


Ice Cream Centers

  • Line a baking sheet with parchment paper. Using a small cookie dough scoop, pack ice cream in the mold and place it on the parchment paper. For this step, I used a 1.6 inch or 1.5 tablespoon cookie ball scoop. Place ice cream balls in the freezer to chill for at least 2 hours.

Mochi Dough

  • First, weigh the water in a bowl. Next, weigh and add the mochiko flour. And finally, weigh and add the granulated sugar to the bowl. Mix all the ingredients until smooth.

Cook Mochi Dough

  • Place rice mixture in a frying pan. Heat pan over a medium to low flame. Cook for two minutes, constantly stirring with a rubber spatula. Once the mochi is cooked, transfer the mochi to a plate and place it in the refrigerator to cool for five minutes. Before placing my plate in the fridge, I used trivets and potholders to put under my plate of hot mochi.

Roll Out Mochi

  • Place a sheet of parchment on a cookie sheet and dust it with quite a bit of cornstarch.
    Cover your clean countertop with LOTS of cornstarch and roll out mochi.
    You'll want the dough to be 1/4 inches or more in thickness. However, you don't want the dough too thin since it tends to break when covering the ice cream center. So, I'm a bit lazy, and I used the palms of my hands to flatten the dough.
    You can use a 3" (or larger) round biscuit cutter to cut out mochi forms. You can also roll out in circles without cutting them out.
    Make sure to dust the top with cornstarch too.
    Next, place your round mochi dough shapes on the parchment-lined cookie sheet. Refrigerate your mochi.

Shape the Mochi Ice Cream

  • Take your mochi circles out of the fridge and working one mochi at a time.
    Place an ice cream ball in the center of one. Pull up the mochi around the ice cream and pinch the edges together to form the bottom of the mochi.
    The ice cream will melt while you are creating the ball. Then you can place it back in the freezer to firm up the ice cream, mold it and refine it later.

Freeze Mochi

  • Immediately after making the mochi place it in the freezer. Remove before serving and cut in half or eat whole!


  • Once the mochi is frozen, wrap each one in plastic wrap. Then place it in a freezer bag or container and place it in your freezer for up to 3 months.


I always weigh my ingredients for baking since it is so accurate. 
I weighed out the grams in cups and milliliters just in case you don't have a food scale. Note that 50 grams in the different ingredients measure differently in cups!


Serving: 1serving | Calories: 75kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 8mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg