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Japanese mochi ice cream 餅アイス
4.6 from 80 votes

Japanese mochi ice cream 餅アイス

Japanese mochi ice cream consists of small scoops of ice cream wrapped in a soft, thin mochi dough made from shiratamako flour. The mochi is gently cooked in a microwave and rolled out thinly with potato starch to prevent sticking before cutting into circles that enclose the ice cream. This combination delivers a chewy exterior with cold, creamy ice cream inside, offering a refreshing texture contrast typical in Japanese desserts.

Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 10
Calories: 114 kcal
Course: Dessert, Snacks
Cuisine: Japanese

Ingredients

  • 90 g shiratamako
  • 180 ml water
  • 50 g caster sugar
  • 80 g potato starch or corn starch, aka Katakuriko
  • 300 g Ice cream of your choice

Instructions

    Cup of Yum
  1. Scoop ice cream about 30g each with an ice cream/cookie dough scooper into an aluminium foil-layered small muffin tin and keep them in the freezer until its ready to wrap with mochi
Making mochi sheets
  1. Place Shiratamako, sugar, and water into a microwave safe bowl and stir them thoroughly. 
  2. Loosely wrap the bowl with cling wrap and  microwave the mixture on 600w for 2 minutes.
  3. Take out the bowl and stir the mixture with a spatula and place the cling wrap again and microwave on the same setting for 1 and half minutes. 
  4. Transfer the cooked mochi to a prepared work surface generously dusted with Katakuriko (potato starch). 
  5. Dust more Katakuriko (potato starch) over the mochi in order to prevent the mochi sticking to your fingers and the rolling pin. Press the mochi down to spread the mochi and roll thinly with a rolling pin. 
  6. Cut out the mochi into round shapes using a round cookie cutter about 9cm(3.54inch) in diameter. It should make about 10 round mochi sheets.
  7. Place some cling wrap on a kitchen bench or a work surface and place a round mochi sheet then lay another layer of cling wrap on top and another mochi sheet. Repeat the process for all mochi sheets. 
  8. Refrigerate the mochi sheets to allow it to cool down completely for at least 30 minutes. 
Wrapping ice cream with mochi sheets
  1. Take the mochi sheets out of the fridge. Place one mochi sheet with a cling wrap underneath on a kitchen bench or a work surface. 
  2. Dust the excess katakuriko (potato starch) off the mochi sheet with a pastry brush. 
  3. Place one ice cream scoop on top of the mochi sheet. Lift up the mochi sheet to bring to the top and pinch them all together to seal the mochi sheet. 
  4. Wrap whole mochi ice cream with the cling wrap and twist them at the top and put it back in the freezer. Repeat the same process for the remaining.
  5.  Let the ice cream freeze again for a few hours. 
  6. Leave the Japanese mochi ice cream for a few minutes at room temperature before eating in order to let the mochi sheets soften. 

Notes

  • Use shiratamako flour for authentic mochi texture; mochiko or glutinous rice flour can be substituted but alter chewiness.
  • Keep ice cream scoops frozen until immediately before wrapping to prevent melting.
  • Potato starch dusting prevents mochi from sticking during rolling and shaping.

Nutrition Information

Calories 114kcal (6%) Carbohydrates 23g (8%) Protein 1g (2%) Fat 1g (2%) Sodium 7mg (0%) Sugar 7g (14%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 114

% Daily Value*

Calories 114kcal 6%
Carbohydrates 23g 8%
Protein 1g 2%
Fat 1g 2%
Sodium 7mg 0%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.