Our foolproof recipe for the iconic mochi ice cream, perfect for sizzling summers and chilly winters
I have to confess, I still prefer classic mochi to the frozen version, but over here it is mochi ice cream that everyone seems to know best, even with the current craze for real Japanese cooking. After receiving so many of your emails, here is a quick and easy recipe.
And honestly… after a workout or on a scorching day, it really hits the spot haha
What exactly is frozen mochi?
In short, it is a frosty, irresistibly indulgent spin on the traditional Japanese mochi. Picture a tender, slightly chewy rice dough that gently hugs a center of refreshing sorbet or silky ice cream.
Traditional mochi is tied to ceremonies and can be labor intensive, whereas mochi ice cream is a modern, fuss free dessert that suits every occasion, from family parties to everyday snacks.
This little treat is a playful way to enjoy ice cream, opening the door to endless flavors and fillings, from the most traditional sesame paste to bubble gum ice cream
Key ingredients for frozen mochi
Glutinous rice flour: this is essential; regular rice or wheat flour just will not work
Cornstarch: just like in gyoza dough, it cuts down the stickiness and makes the dough easier to handle
Homemade Frozen Mochi
Ingredients
- 135 g glutinous rice flour
- 50 g sugar
- 2 tablespoons powdered sugar
- 235 ml water
- Red food coloring, a few drops
- Cornstarch for dusting
- Ice cream your favorite flavor
Instructions
Freeze the ice cream scoops
- Line a baking tray with parchment paper.
- Using a small ice cream scoop, quickly shape balls of ice cream and set them on the lined tray.
- Pack each scoop firmly, leaving one side flat so it rests evenly on the tray.
- Freeze for 1 hour.
Prepare the mochi
- Whisk together the flour, sugar, and powdered sugar in a microwave-safe bowl.
- Add the water and food coloring, then stir until completely smooth.
- Cover the bowl with plastic wrap and microwave on high for 1 minute.
- Dip a spatula in water so it won’t stick, then fold the dough over itself several times.
- Cover again and microwave for another 1 minute.
- Fold the dough once more, then microwave for a further 30 seconds.
- The dough should look slightly shiny; if not, microwave for an extra 30 seconds.
Roll out the dough
- Place a sheet of parchment paper on your work surface and dust it generously with cornstarch.
- With a wet rubber spatula, scrape the hot dough onto the paper—avoid touching it with your hands.
- Dust the top of the dough with more cornstarch.
- Roll the mochi into a large rectangle using a rolling pin.
- If the dough sticks, keep dusting it with cornstarch as you roll.
- Roll to about 0.6 cm thick.
- Transfer the parchment with the rolled dough to a baking sheet and refrigerate for 30 minutes.
Shape the mochi
- Cut large squares of plastic wrap with scissors—one for each ice cream scoop.
- Each mochi will be wrapped in plastic before freezing.
Fill the dough
- Remove the chilled dough from the refrigerator and, using an 8-cm round cutter, stamp out circles.
- The circles should be large enough to pinch closed around the ice cream.
- Pick up one circle and gently brush excess cornstarch from the surface with a dry pastry brush.
- Working with one scoop at a time and keeping the rest frozen, place an ice-cream scoop in the center of a dough circle and gently wrap the dough around it.
- Pinch the edges to seal.
- Set the mochi seam-side down on a square of plastic wrap, bring the corners up, and twist to secure.
Freeze
- Return the wrapped mochi to the freezer, twisted side down.
- Repeat with the remaining dough and ice cream.
- Freeze the mochi ice cream for at least 1 hour before serving.
- Once frozen, store them—still wrapped—in a freezer-safe bag or container for up to 3 months.
- Let the mochi sit at room temperature for a few minutes before enjoying.
Notes
- n
- Peanut butter: Fold 2 tablespoons peanut butter into the hot dough right after microwaving. n
- Chocolate: Whisk 1 teaspoon cocoa powder into the dry ingredients before cooking. n
- Matcha: Whisk 1 teaspoon matcha powder into the dry ingredients before cooking. n
- Vanilla: Stir in 1 teaspoon vanilla extract before cooking. n
- Coconut: Replace 1 tablespoon of the water with coconut milk before cooking. n
Jamais pensé réussir des mochis glacés du premier coup, mais avec vos étapes hyper claires ça a super bien marché et j’étais trop fière en les sortant du congélateur 😊
Never thought I could pull off mochi ice cream, but your microwave method actually worked and they came out chewy and cute even with my clumsy rolling. Feeling weirdly proud of myself, and the cornstarch tip saved me from a sticky mess 🙂
Made these mochi ice creams for my niece’s birthday party and they disappeared faster than the cake, everyone loved the chewy outside with the cold center. The microwave method was so easy, and the tip about freezing the scoops first made assembly way less stressful. 😊
These mochi ice creams looked so elegant once plated, like something straight out of a food magazine, and I had to snap a quick photo before they disappeared. The smooth, glossy dough and neat little rounds make such a pretty presentation!