Mochi Ice Cream

Soft, sweet and chewy mochi made from glutinous rice flour wrapped around a creamy ice-cream centre.

If you’ve ever wanted a dessert that feels playful, soft, and a little special, mochi ice cream is such a sweet one to make at home. The outside is chewy and tender, while the centre is cold, creamy, and smooth, so every bite has that lovely little pull-and-melt moment.

I first tested this on a quiet kitchen day when I was craving something fun but didn’t want to bake. It took me a few tries to get the mochi soft enough and the ice cream cold enough, which felt very much like my Zumbo days, when timing could make or break a dessert.

Now it’s the kind of treat I’d happily serve at TuCha with a cup of matcha or milk tea on the side. It feels cute and fancy, but still very doable once you know the little tricks.

What is mochi ice cream?

If you aren’t familiar with mochi, mochi is a Japanese treat made from glutinous rice. Traditionally it is pounded into a paste with water and enjoyed as it is, rolled in flavorings like roasted soybean powder or filled with fillings like red bean paste.

Mochi ice cream is the Americans take on the traditional rice cake, but filled with ice cream instead! The outer skin is soft and chewy while the inside is cold and creamy.

This kind of mochi has been so widely loved that Japan has created their very own version called Yukimi daifuku, which can be found in all supermarkets and convenience stores!

Mochi ice cream has been popularised all around the world and now you can get it anywhere! But there’s something about homemade mochi ice cream that hits different to store-bought… Plus you can fill it with whatever ice cream you like!

Traditionally mochi is made by pounding glutinous rice with a giant mortar and mallet, but this is a little difficult to recreate at home. Luckily we can recreate the same chewy texture using glutinous rice flour.

This recipe is incredibly simple, all you need to do is combine the glutinous rice flour, water, sugar, and your desired flavorings together in a bowl and zap it in the microwave.

The hardest part is wrapping the ice cream in mochi, but I’ve got all the tips below to make it as easy as possible, so let’s get onto making some mochi ice cream!

At-a-Glance Specs – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
6 mochi ice creams	30 minutes	5 minutes	Intermediate	Store in an airtight container in the freezer for up to 1 week

What glutinous rice flour should I use?

There are a couple of different options when it comes to glutinous rice flour. All will work in this recipe, but some are better than other!

Mochiko is made from glutinous Japanese short-grain rice called mochigome and can be found in some Asian groceries. This kind of glutinous rice flour is great for making mochi! However, I have found that it is harder to source than regular glutinous rice flour which you may recognize as the Thai brand with green writing on the bag.

Shiratamako, also known as sweet rice flour, is made from mochigome but processed through a special method that leads to a finer, bouncier, and more pliable dough. If you have access to this, this is the best kind of glutinous rice flour to use as it yields the best texture!

Regular glutinous rice flour is made from long-grain rice, and while it will still work in mochi recipes, it has a slightly different flavor and texture to mochiko. The mochi made from regular glutinous rice flour tends to be higher in stickiness and chewiness than mochi made with mochiko or shiratamako, however, it will be equally as delicious!

Ingredients

• 130g Glutinous rice flour (1 cup)
• 240g Water (1 cup)
• 65g Sugar  (1/3 cup)
• 2 tsp Matcha powder (optional- for matcha flavour)
• 2 tsp Freeze-dried raspberry powder (optional- for raspberry flavour)
• A few drops of food colouring, in your colour choice
• 6 scoops of your choice of ice-cream
• Cornstarch, for dusting

Optional – My Favourite Extras That Add a Little Magic

• Matcha powder
  Add it to the mochi batter for a soft green tea flavour. It pairs beautifully with vanilla, milk, strawberry, or white chocolate ice cream.
• Freeze-dried raspberry powder
  Stir it into the batter for a bright berry flavour and a pretty pink shell. It gives the mochi a little tart pop.
• Cocoa powder
  Add it for a chocolate mochi shell. It tastes rich and lovely with coffee, vanilla, or chocolate ice cream.
• Hojicha powder
  Use it for a roasted tea flavour. It feels cosy, nutty, and very café-style.
• Ube extract
  Add a few drops for a soft purple mochi shell. Start small, because ube extract can be strong.
• Black sesame powder
  Add it for a nutty, deep flavour. This one feels a little more grown-up and works well with milk or vanilla ice cream.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Mochiko
  Swap with shiratamako if you want a softer and bouncier dough. It gives a lovely texture if you can find it.
• Mochiko
  Swap with regular glutinous rice flour if that’s what you have. The dough may feel a little stickier, but it still works well.
• Cornstarch
  Swap with potato starch for dusting. Potato starch feels finer and leaves a softer finish.
• Water
  Swap with milk or a milk alternative for a creamier dough. Water keeps the flavour cleaner, while milk adds a soft richness.
• Regular ice cream
  Swap with dairy-free ice cream for a dairy-free version. Choose one that freezes firm and scoops cleanly.
• Freeze-dried fruit powder
  Swap with a small amount of extract if needed. Use extracts lightly so the flavour doesn’t take over.

STEPS

1. Line a cupcake tray with 6 paper cases
2. Scoop your choice of ice-cream into 6 round balls and place them in the cupcake cases
3. Place the ice-cream in the freezer to firm up for 3 hours, or overnight
4. Combine the glutinous rice flour, water, sugar and matcha or freeze dried fruit powder (if you are using) together in a microwave-safe bowl and whisk to combine
5. Cover with plastic wrap and use a fork to pierce several holes
6. Microwave for 2 minutes on high
7. Remove from the microwave and stir the mixture
8. Re-cover with cling wrap and microwave for another minute, or until the mochi is no longer opaque and milky in colour
9. Mix/pound your mochi for a minute or two, with a wooden spoon or rubber spatula, until stretchy and elastic
10. Generously dust a baking sheet with cornstarch
11. Transfer the mochi to the baking sheet and dust with more cornstarch
12. Gently roll the mochi out into a rectangle with a rolling pin, dusting with more cornstarch as required- as the mochi is very sticky the cornstarch prevents it from sticking to your work surface, hands and rolling pin
13. Dust the excess cornstarch from the mochi dough with a pastry brush
14. Use a large cookie cutter or small bowl to cut out circles from the mochi dough that are large enough to wrap around your scoop of ice-cream
15. Remove the ice-cream from the cupcake wrapper and place in the centre of the mochi round
16. Pull the sides of the mochi over the ice-cream and pinch to seal
17. Place the sealed mochi ice-cream in a new cupcake cake seam side down
18. Repeat with remaining ice-cream and mochi, re-kneading and rolling the mochi dough if needed
19. Freeze the completed mochi for a minimum of 1 hour to set before enjoying
20. Remove from the freezer and allow them to sit at room temperature for 10 minutes before consuming

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Issue	Why It Happens	Quick Fix
Mochi tastes too powdery	Too much starch stayed on the dough	Brush off extra starch before wrapping
Ice cream melts before sealing	Scoops are not firm enough	Freeze scoops until very solid and work one at a time
Mochi looks flat after freezing	It was not shaped tightly	Use plastic wrap to shape it into a round ball before freezing
Dough tears while wrapping	Mochi is too thin or the circle is too small	Roll it a little thicker and cut a larger round
Ice cream leaks through the seam	Seam was not pinched firmly	Pinch the edges well and place seam-side down

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture and Flavour	When I’d Make It
Mochi ice cream	Chewy outside, cold creamy centre	When I want a playful frozen dessert
Daifuku mochi	Soft mochi with sweet bean or fruit filling	When I want a classic chewy treat
Ice cream sandwich	Soft or crisp outside with ice cream inside	When I want something quick and familiar

Tips – My Personal Tricks for a Professional-Looking Result

Choose Smooth Ice Cream for Your First Batch

If this is your first time making mochi ice cream, start with a smooth flavour.

Big cookie chunks, nuts, or chocolate pieces can make the scoop uneven. That makes wrapping harder than it needs to be.

Use a Smaller Scoop for Neater Mochi

A small scoop gives you a cleaner shape and a better mochi-to-ice-cream ratio.

The finished mochi looks cuter, freezes faster, and is easier to eat in a few bites. Very snackable, very freezer-friendly.

Chill the Rolled Mochi Sheet Before Cutting

Once the mochi is rolled out, let it cool fully before you cut and wrap.

If your kitchen is warm, pop the rolled sheet in the fridge for a short rest. Cool mochi is calmer to handle and kinder to your ice cream.

Use Plastic Wrap to Shape Each Piece

After sealing the mochi, wrap it lightly in plastic wrap and twist the ends.

This helps shape the mochi into a neat round ball without using too much hand heat. It gives that tidy café-counter look I love.

Cut Rounds Around 8 to 10 cm Wide

The mochi circle should be bigger than the ice cream scoop.

If it’s too small, you’ll have to stretch the dough too far. If it’s too big, the bottom can get too thick. Aim for enough dough to wrap neatly without a bulky base.

Brush Off Starch Before the Final Freeze

Starch helps while you work, but too much can taste dry.

Once the mochi is shaped, brush off the extra before the final freeze. The bite should feel soft and plush, not dusty.

Keep a Bowl of Water Nearby for Cleanup

Mochi dough sticks to bowls and tools like it has made a life choice.

Keep a small bowl of water nearby for your spatula. After cooking, soak the bowl and tools in warm water before washing. It makes cleanup much easier.

Use an Egg Carton or Muffin Tin to Hold the Shape

If your mochi balls are rolling around in the freezer, place them in a muffin tin or clean egg carton.

This helps them freeze seam-side down and keeps the round shape neat. A little support goes a long way.

Variations – Fun Twists and Flavours Inspired by My TuCha Dessert Experiments

Matcha Strawberry Mochi Ice Cream

Make a matcha mochi shell and fill it with strawberry ice cream.

The matcha brings a soft bitter note, and the strawberry keeps the centre bright and creamy. It feels fresh, cute, and very camera-ready.

Hojicha Caramel Mochi Ice Cream

Add hojicha powder to the mochi dough and fill it with caramel ice cream.

The roasted tea flavour makes the dessert taste warm, even though it’s frozen. It’s cosy, nutty, and a little more grown-up.

Black Sesame Milk Mochi Ice Cream

Add black sesame powder or paste to the dough and fill it with milk or vanilla ice cream.

It has a deep nutty flavour that balances the sweetness. This is the one I’d quietly sneak from the freezer first.

Mango Coconut Mochi Ice Cream

Use mango powder or mango flavouring in the mochi dough and fill it with coconut ice cream.

It tastes light, creamy, and sunny. Think tiny tropical holiday wrapped in chewy mochi.

Raspberry Cheesecake Mochi Ice Cream

Use freeze-dried raspberry powder in the mochi shell and fill it with cheesecake ice cream.

The berry flavour is bright, while the centre is creamy and tangy. Slice it open and it does half the styling work for you.

Chocolate Coffee Mochi Ice Cream

Add cocoa powder to the dough and fill it with coffee ice cream.

The chocolate shell gives a soft bitter edge, and the coffee centre makes it feel rich without being too heavy. It’s like a frozen café treat in one bite.

Ube Vanilla Mochi Ice Cream

Add a few drops of ube extract to the dough and fill it with vanilla ice cream.

The colour is soft and playful, while the flavour stays mellow. It’s sweet, pretty, and very dessert-box friendly.

Peanut Butter Surprise Mochi Ice Cream

Use vanilla or chocolate ice cream and tuck a tiny frozen dot of peanut butter into the middle before wrapping.

It gives a creamy surprise centre. Keep the filling small so the scoop still seals neatly.

Serving Suggestions – How I Like to Present These for Maximum Wow

Serve on a Chilled Plate

A chilled plate helps the ice cream stay firm for a little longer.

This is useful if you’re serving guests or taking photos. Cold desserts love a bit of cold backup.

Slice One Open Before Serving

Cut one mochi ice cream in half and place it beside the whole pieces.

The soft shell and creamy centre look beautiful together. It makes the plate feel styled without trying too hard.

Pair with Matcha, Hojicha, or Milk Tea

Mochi ice cream sits so nicely with tea-based drinks.

At TuCha, I’m always thinking about how a dessert and drink feel together. Matcha, hojicha, jasmine tea, or milk tea all keep the bite soft and balanced.

Make a Mini Mochi Dessert Board

Place mochi ice cream with fresh fruit, wafers, cookies, and little pieces of cake.

You get chewy, creamy, crisp, and fresh textures on one plate. It looks generous but still easy.

Use Cupcake Liners for Parties

Serve each mochi ice cream in a small paper case.

It keeps them tidy, easy to pick up, and cute on a platter. It also helps slow down the little melting situation.

Add a Light Dusting Before Serving

Dust the plate with matcha, cocoa, kinako, or freeze-dried fruit powder.

Keep it light. We want a soft finish, not a powder storm.

Make It a DIY Mochi Ice Cream Night

Pre-cut the mochi rounds and freeze the ice cream scoops ahead of time.

Let everyone wrap their own piece at the table. It’s a little messy, but that’s half the charm.

Serve as a Small After-Dinner Bite

Mochi ice cream is perfect when you want dessert but not a huge slice of cake.

One piece feels cold, chewy, creamy, and just enough. It’s a sweet little full stop after dinner.

Common Mistakes to Avoid – Lessons I’ve Learned After Dozens of Batches

Starting with Chunky Ice Cream

Chunky ice cream can make the scoops uneven.

For your first batch, use smooth ice cream. Once you get the hang of wrapping, then play with chunky flavours.

Cutting the Mochi Rounds Too Small

Small rounds are harder to seal.

Give yourself more dough than you think you need. It’s better to pinch off extra than fight with a tiny circle.

Leaving Too Much Starch on the Dough

Starch is helpful, but it shouldn’t be the main flavour.

Brush off extra starch before wrapping and before freezing. The mochi should taste sweet and chewy, not dry.

Using Too Much Hand Heat

Your hands are warm, and ice cream does not forgive that.

Touch the mochi gently and work quickly. Plastic wrap can help shape the ball without too much hand contact.

Forgetting to Support the Shape in the Freezer

Freshly wrapped mochi can flatten if it sits loose on a tray.

Place each piece seam-side down in a cupcake liner, muffin tin, or egg carton. This keeps the base tidy and the top rounded.

Making the Dough Too Thin

Thin mochi may look neat at first, but it can tear when stretched.

Keep the sheet even and soft. You want a gentle chew, not a paper-thin wrap.

Serving Straight from the Freezer

Straight from the freezer, the mochi can be too firm.

Let it sit for about 10 minutes before eating. That little wait gives you the soft, chewy bite you came for.

Storing Near Strong-Smelling Foods

Mochi and ice cream can pick up freezer smells.

Keep them in an airtight container. No one wants mochi ice cream with a side note of frozen onions.

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