Name: Japanese Mochi Ice Cream Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 3 h 25 min
Cuisine: Japanese
Ingredients: 90 g Shiratamako (glutinous rice flour); 180 ml water; 50 g caster sugar; 80 g Katakuriko (potato starch) or corn starch; 300 g ice cream of your choice

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Introduction

Japanese mochi ice cream is a delightful treat that combines chewy mochi dough with creamy ice cream for a perfect contrast in texture and flavor. This homemade version lets you enjoy this popular dessert fresh and customized with your favorite ice cream.

The image shows several mochi ice cream pieces placed on white marbled texture. There are six pieces visible, with a variety of colors and textures. In the front center, there is a white mochi ice cream piece that is cut open, revealing a creamy white inside with bits of red fruit or filling. To its right, there is a half piece with a pale pink outer layer and a matching pink creamy center with red fruit bits. On the left side, there is a half piece with a light gray outer layer and a dark charcoal-like filling inside. Behind it, a light green mochi piece with a smooth green filling is visible. In the background, two whole pieces can be seen; one is white and the other is a light beige or tan color. The overall look is soft and creamy, showing the smooth and slightly chewy texture of mochi ice cream. photo taken with an iphone --ar 4:5 --v 7

Ingredients

90 g Shiratamako
180 ml water
50 g caster sugar
80 g Katakuriko (potato starch) or corn starch
300 g ice cream of your choice

Instructions

Step 1: Scoop about 30g of ice cream each using an ice cream or cookie dough scooper into a small muffin tin lined with aluminum foil. Place it in the freezer until ready to wrap.
Step 2: In a microwave-safe bowl, mix Shiratamako, caster sugar, and water thoroughly.
Step 3: Loosely cover the bowl with cling wrap and microwave on 600W for 2 minutes.
Step 4: Stir the mixture with a spatula, cover again, and microwave on the same setting for 1.5 minutes.
Step 5: Transfer the cooked mochi onto a work surface generously dusted with Katakuriko to prevent sticking.
Step 6: Dust more Katakuriko over the mochi and press it down. Roll it thinly using a rolling pin.
Step 7: Cut the mochi into round shapes about 9 cm (3.54 inches) in diameter with a cookie cutter, making around 10 sheets.
Step 8: On a kitchen bench or work surface, lay down some cling wrap, place a mochi sheet, then cover with another cling wrap and another mochi sheet. Repeat for all sheets.
Step 9: Refrigerate the mochi sheets for at least 30 minutes to cool completely.
Step 10: Remove mochi sheets from the fridge. Place one sheet on a work surface with cling wrap underneath.
Step 11: Dust off excess Katakuriko from the mochi sheet with a pastry brush.
Step 12: Place one ice cream scoop on the mochi sheet, lift the edges, and pinch together to seal the ice cream inside.
Step 13: Wrap the mochi ice cream ball tightly with cling wrap, twist the top, and place it back in the freezer.
Step 14: Repeat the wrapping process for all remaining mochi sheets and ice cream scoops.
Step 15: Freeze the mochi ice cream for several hours to set completely.
Step 16: Before serving, let the mochi ice cream sit at room temperature for a few minutes to soften the mochi layer.

Tips & Variations

Use different ice cream flavors such as matcha, red bean, or mango for unique variations.
Ensure the mochi dough is well dusted with starch to prevent sticking during rolling and wrapping.
For easier handling, keep your hands lightly dusted with starch while shaping the mochi around the ice cream.

Storage

Store mochi ice cream in an airtight container or wrapped individually in the freezer for up to one week. To serve, let them sit at room temperature for a few minutes to soften the mochi before eating. Avoid refreezing once thawed for best texture.

How to Serve

Three pieces of mochi sit in a single row on a white square plate with slightly curved edges. Each mochi is cut in half to show the inside layers clearly. The first mochi on the right has a white outer layer with a soft, slightly sticky texture and a creamy inside with chunks of red fruit. The middle one has a similar white outer layer but is filled with a smooth light green paste. The last mochi on the left also has the white outer layer, but its filling is a smooth grey paste with a few small bits. The plate is placed on a white marbled surface, and next to it is a small wooden fork on a lace doily. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular glutinous rice flour instead of Shiratamako?

Shiratamako produces a softer and smoother mochi texture compared to regular glutinous rice flour. Using regular flour may result in a chewier mochi that is less tender.

How do I prevent the mochi from sticking to my hands and tools?

Generously dust your hands, rolling pin, and work surface with potato starch or corn starch. This helps keep the mochi from sticking and makes it easier to work with.