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Loading...Soft, stretchy sweet rice dough wrapped around a cold scoop of ice cream is one of Japan's most irresistible treats. This homemade version lets you control the flavor of the filling and keeps the chewy wrapper perfectly tender. Work quickly while the warm mochi is still pliable and serve straight from the freezer.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings8
Yield8 pieces
Nutrition Facts
Per serving (estimated)
- 150 kcalCalories
- 4 gFat
- 2 gSaturated Fat
- 28 gCarbs
- 0 gFiber
- 15 gSugar
- 2 gProtein
- 30 mgSodium
- 65 mgPotassium
- 45 mgCalcium
- 0 mgIron
- 0 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the ice cream filling
- 1 pint premium vanilla ice cream, slightly softened
For the mochi dough
- 1 cup sweet rice flour (mochiko)
- 3/4 cup water
- 1/2 cup granulated sugar
- 1/4 tsp fine salt
- 1 tsp vanilla extract (optional)
For dusting and assembly
- 1/3 cup cornstarch or potato starch, for dusting
- 1 tbsp powdered sugar (optional)
Directions
- Line a small baking sheet with parchment and dust with cornstarch. Scoop the ice cream into 8 rounds (about 2 tablespoons each), place on the sheet, and freeze for at least 1 hour until very firm.
- In a microwave-safe bowl, whisk the sweet rice flour, sugar, salt, water, and vanilla until completely smooth. Cover loosely with plastic wrap.
- Microwave on high for 1 minute. Stir well with a wet spatula, then microwave 1 more minute. Repeat once or twice more until the dough turns glossy, translucent, and very sticky, about 3 to 4 minutes total.
- Generously dust a clean work surface with cornstarch. Scrape the hot dough out and let cool just until you can handle it, about 2 minutes.
- Working with one piece at a time (keep the rest covered with plastic so they do not dry out), cut the dough into 8 equal portions and roll each into a round disc about 4 inches across.
- Place a frozen ice cream ball in the center of a disc. Quickly gather the edges up around the filling, pinch to seal, and twist closed. Roll gently between cornstarch-dusted palms to smooth into a ball.
- Return each finished ball seam-side down to the parchment-lined sheet and place back in the freezer immediately. Repeat with the remaining dough and ice cream.
- Freeze all pieces for at least 2 hours, or until the wrapper is firm and chewy. Eat straight from the freezer within 2 weeks for the best texture.
Cook’s Notes
- Assemble in small batches of 2 to 3 so the warm mochi stays pliable; it firms up fast once exposed to air.
- If the dough gets too stiff to roll while you work, microwave the unused pieces for 5 to 10 seconds to soften again.
- Potato starch gives a slightly less chalky finish than cornstarch if you can find it.
- Swap the vanilla for matcha, strawberry, black sesame, or mango ice cream for fun flavor variations.
- Store finished mochi in a single layer in an airtight container to prevent the wrappers from sticking together.
