
If you love the chewy, soft texture of mochi combined with creamy ice cream, then making your own Japanese mochi ice cream at home is a must-try experience. This delightful treat is a fusion of traditional Japanese mochi and classic ice cream, resulting in a unique dessert that's both fun to make and delicious to eat. With just a few ingredients, you can create this chewy, sweet, and creamy dessert that tastes just like the ones from your favorite Japanese store—or even better! When I first tried making mochi ice cream, I was worried it would be complicated.
But once I got the hang of handling the sticky rice dough, I realized how simple and rewarding the process is. The key is to work quickly with the dough and keep everything well-dusted with cornstarch to avoid sticking. Plus, you can customize your mochi ice cream by using different flavors like matcha, chocolate, or strawberry. One of the best things about homemade mochi ice cream is that you can control the sweetness and adjust it to your liking.
Store-bought versions can sometimes be too sugary, but this homemade recipe allows you to balance the flavors perfectly. Whether you're making them for a party, a fun weekend project, or just to satisfy your sweet tooth, these bite-sized ice cream treats will become a favorite in your household. Now, let’s get started!
How to Make Japanese Mochi Ice Cream at Home
prepTime: 20 minute | cookTime: 3 minute | totalTime: 20 minute | recipeYield: 20 Mochi

with just a few ingredients, you can create this chewy, sweet, and creamy dessert that tastes just like the ones from your favorite Japanese store—or even better!
Ingredients:
- 1 ½ cups (8oz/225g) vanilla ice cream (or any flavor you like)
- 1 cup (5½oz/160g) sweet glutinous rice flour
- 1/4 cup (2oz/57g) granulated sugar
- 1 cup (8oz/225ml) water
- A few drops of red food coloring (optional)
- Cornstarch for dusting (or potato starch)
Instructions:
- Line a small tray with parchment paper.
- Using a small ice cream scoop or spoon, scoop out twelve 2-tablespoon-sized portions (about 0.75oz / 20g each) and place them on the prepared tray.
- Freeze the ice cream scoops until they are firm, about 1-2 hours.
- In a large microwave-safe bowl, combine the sweet rice flour, sugar, and water. Mix well.
- Cover the bowl with plastic wrap and microwave for 1 minute.
- Stir the mixture with a whisk to remove lumps, cover again, and microwave for another minute.
- Dip a rubber spatula in water and stir the rice mixture (avoid using a whisk now as the dough is very sticky).
- Cover again and microwave for another 30 seconds. The dough should now be thick and sticky. If using food coloring, stir it in now.
- Place a large sheet of parchment paper on your counter and generously dust it with cornstarch or potato starch.
- Scrape the sticky dough onto the parchment paper using a wet spatula.
- Dust the top of the dough with more cornstarch and roll it into a rectangle about ¼ inch thick (12x14 inches/30x35cm).
- Keep dusting with cornstarch to prevent sticking.
- Transfer the dough on the parchment paper to a cookie sheet and refrigerate for 30 minutes to firm up.
- Once the dough has set, use a 3 ¾ inch (9.5 cm) cutter to cut out circles.
- Brush off any excess cornstarch from both sides of a dough circle.
- Working quickly, take one ice cream scoop and place it in the center of the circle, flat side facing you.
- Wrap the dough around the ice cream, pressing the edges together to seal.
- Wrap the mochi ball in cling wrap and place it seam-side down back in the freezer. (Tip: An egg carton helps keep them upright!)
- Repeat with the remaining dough circles and ice cream scoops.
- Freeze the mochi ice cream for at least 2 hours until completely set.
- When ready to eat, let them sit at room temperature for a few minutes to soften slightly.
- Enjoy immediately! Store any leftovers in an airtight container in the freezer for up to 1 week.
- Work fast – Ice cream melts quickly, so handle it efficiently to prevent a mess.
- Dust generously – Mochi dough is extremely sticky, so don’t be shy with the cornstarch.
- Try different flavors – Experiment with matcha, mango, or chocolate ice cream!
Now that you know how to make Japanese mochi ice cream, you’ll never have to buy them again! Enjoy making and sharing these delicious, chewy, and creamy treats. 🍡🍦✨