Homemade Mochi Ice Cream
(No Special Tools Needed)
A chewy-sweet summer treat you can make at home—no fancy tools required. This easy Mochi Ice Cream recipe walks you through each step, with flavor variations and helpful tips for success.
Homemade Mochi Ice Cream
If you’ve ever bitten into mochi ice cream and wondered, “Could I actually make this at home?”, the answer is yes. This recipe breaks down the process into manageable steps so you can wrap your favorite plant-based ice cream in that signature chewy layer, no fancy equipment needed.
Getting the right flow took me a few rounds of testing, complete with sticky situations and some delicious detours (including a stuffed mochi version I’m saving for another time). If you’re curious about how it all came together and want a few extra ideas to play with, you can find the full story here.
Once you get the rhythm down, it’s one of the most fun (and freezer-friendly) desserts to riff on. And even if your first few don’t turn out picture-perfect, you’ll still end up with a sweet reward for your efforts.
Want more recipes and techniques?
Subscribe to Dear Sensei for weekly stories, recipes, and culinary insights, or check out my
About the Author
Marisa Baggett
Hi! I’m Marisa, a sushi chef, storyteller, and plant-based recipe creator. My passion is reimagining Japanese flavors through a plant-based lens while sharing the stories behind the food. Whether you’re here for a quick recipe or a deep dive into culinary creativity, I hope you leave inspired!
INGREDIENT NOTES
You only need a few basic ingredients to get started.
Sweet Rice Flour (Mochiko or Shiratamako):
Look specifically for glutinous rice flour. Regular rice flour won’t work for this recipe. Mochiko is a widely available brand, often found in the Asian section of most grocery stores. If you can find it, shiratamako offers a slightly silkier texture.
Sugar:
Plain granulated sugar works best.
Your Favorite Plant-Based Ice Cream:
Use firm, scoopable ice cream. Softer varieties tend to melt too quickly. I don’t recommend using sorbet, as it’s often too icy or melts before you can get it wrapped.
Potato Starch or Cornstarch:
This keeps the mochi from sticking to your hands and surface.
Kitchen Basics You’ll Need
Before you get started, here’s a quick list of kitchen basics that will make the mochi-wrapping process smoother and a little less sticky.
Microwave-safe bowl – for cooking the mochi dough
Silicone spatula – makes mixing and spreading easier
Rolling pin (or a clean bottle) – for rolling out the dough evenly
Parchment paper – to prevent sticking while rolling
Ice cream scoop – makes it easy to portion uniform balls of ice cream for wrapping
Cookie sheet – use for freezing your ice cream scoops and finished mochi in a single layer
Round cookie cutter (or use a drinking glass or jar lid) – ideally 3–3.5 inches in diameter, large enough to fully wrap your ice cream scoop. As you get the method down, you can experiment with smaller circles to avoid an excess of overlapping mochi on the bottom.
Plastic wrap – for shaping and storing each mochi
Muffin tin or paper muffin cups – helps the mochi hold their shape in the freezer
3 TIPS FOR SUCCESS
A few small tips can make a big difference when making Mochi Ice Cream. Here are my top 3 tips to set yourself up for sweet success:
Scoop and Freeze First:
Freeze your ice cream scoops at least 1 hour before making the mochi. This gives you more time to wrap without melting. When I make these, I scoop and freeze my ice cream the night before so that I can jump right into the fun part of wrapping (and enjoying) without delay.Dust Generously:
Don’t be shy with the starch! Dust your surface, hands, and tools well to prevent sticking. You’ll probably need more than you expect. If you go a little overboard, you can brush off any excess once the mochi is fully frozen.Have Everything Ready:
Once the mochi is cool enough to handle, work quickly. The dough becomes less stretchy as it sits, and the ice cream melts fast. Set up your tools and workspace before you begin wrapping to keep things smooth (and cold).
Homemade Mochi Ice Cream Recipe
Makes about 8-10
A chewy, handheld treat that’s easier to make than you think. This mochi ice cream recipe is freezer-friendly, easy to customize, and way more fun than store-bought. Variations for matcha (green tea) and chocolate mochi dough can be found at the end of the recipe.
Ingredients:
¾ cup sweet rice flour
¼ cup sugar
¾ cup water
about ½ pint of your favorite plant-based ice cream
potato starch or cornstarch for dusting
Instructions:
Step 1: Freeze Your Ice Cream Scoops
Scoop your desired ice cream into small balls and place them on a parchment-lined tray. Freeze for at least 1 hour, or until firm and fully set. This step makes wrapping much easier.
Step 2: Make the Mochi Dough
In a microwave-safe bowl, whisk together the sweet rice flour, sugar, and water until smooth. Cover loosely with a microwave-safe plate or wrap.
Have a kitchen towel or oven mitts nearby to handle to the dish.
Microwave for 1 minute. Stir well (a rubber spatula comes in handy here), then microwave in 30-second intervals, stirring between each, until the mixture turns slightly translucent and elastic. This can about 2 to 2½ minutes total, depending on your microwave.
Step 3: Roll and Chill the Dough
Generously dust a piece of parchment paper with potato starch.
Scrape the hot mochi dough onto it, then dust the top of the dough generously as well. (The dough will be extremely hot when it comes out!) Use a rolling pin to roll it out to about ¼ inch thick, adding more starch as needed to prevent sticking.
Place the dough, still on the parchment, in the fridge to chill for 10–15 minutes, or until completely cool to the touch.
Step 4: Cut and Wrap
Use a round cutter (about 3–3.5 inches wide) to cut out mochi circles. If the dough is sticking, dust the cutter with starch.
Working quickly, place a frozen ice cream scoop in the center of each mochi circle. Fold the edges over the ice cream and pinch to seal. Wrap each one in plastic wrap and return to the freezer to firm up for at least 30 minutes before serving.
Mochi Dough Variations
Matcha (Green Tea) Mochi Dough
Add 1½ teaspoons matcha powder to the dry ingredients before mixing.
Chocolate Mochi Dough
Add 1 tablespoon cocoa powder to the dry ingredients and increase water by 2 teaspoons.
Storage & Serving
Store wrapped mochi ice cream in an airtight container in the freezer for up to 2 weeks.
For the best texture, let mochi sit at room temperature for 2–3 minutes before enjoying—just enough time for the mochi to soften slightly.
Try This!
If you had fun making mochi ice cream, why not try sushi next? These beginner-friendly recipes are a great place to start and just as rewarding to make at home.
Join Dear Sensei for more delicious deep dives into Japanese flavors, sushi secrets, and the stories behind every bite.
