2 Ingredient Mochi Ice Cream
This 2-Ingredient Mochi Ice Cream is an easy hack for making your favorite treat at home! By using just your favorite ice cream and glutinous rice flour, you can create the chewy, sweet mochi dough —no special tools or fancy techniques needed. It’s an easy way to enjoy homemade mochi ice cream, perfect for when you want a delicious dessert without all the fuss.
Ingredients
- 2 (packed) cups (309g) ice cream, divided; I used ube flavored
- 1/2 cup (73g) mochiko glutinous rice flour, see note
Instructions
- Prepare the Ice Cream Filling: Scoop 2 tablespoons of ice cream and place onto a piece of plastic wrap. Gather the plastic wrap around the ice cream. Twist the plastic wrap tightly at the top to form the ice cream into a smooth, round ball. The plastic wrap helps maintain the shape and makes handling the ice cream easier. Do this 9 more times so you have a total of 10 ice cream balls. Place ice cream balls inside a muffin pan. Place the pan in the freezer to firm up while you prepare the mochi, at least 2 hours. You want the ice cream filling to be completely frozen solid otherwise it will be very difficult to work with.
- Make the Mochi Dough: Wait until the ice cream balls are fully solid before making the dough because the dough is most malleable and elastic right after it is done cooking and while still warm. Add remaining 3/4 (packed) cup of ice cream to a medium microwave-safe bowl. Cook for 30 to 60 seconds until melted. Then stir in the glutinous rice flour until evenly combined.
- Tightly cover the bowl with plastic wrap and microwave the mixture on high for 30 seconds, then stir. Continue microwaving in 30-second intervals, stirring in between, until the dough becomes thick, sticky, and changes in color. (See photo in post for reference). Mine changed from a very light pale purple to a darker shade of purple. Mine took about 1.5 minutes total but timing will vary depending on your microwave.
- Shape the Mochi: Lightly dust your work surface with some cornstarch. I like putting the cornstarch through a fine mesh strainer so that it is very light on the surface and not too clumpy. The mochi is most malleable while it is still warm so I recommend wearing food-safe kitchen prep gloves to work with the mochi while it is still warm. If you don't have such gloves, you can let the mochi dough cool until it is cool enough to work with but the mochi will be less elastic and your end product will have a thicker dough. Divide the dough into 10 equal portions (use a scale for more accuracy). Roll each portion into a 3 ½ inch circle. The dough round should be quite thin.
- Assemble the Mochi Ice Cream: Working quickly, place one ice cream scoop in the center of each mochi circle. First lift the two vertical ends of your wrapper up and over the mochi, meeting in the center, and pinching the center closed. Then lift the two horizontal ends and also pinch in the center. Then lift and pinch in the other remaining gaping sections. You should have a bunch of dough gathered and pinched together at the end. Using a pair of kitchen scissors, trim off the excess seam. When wrapping the mochi, you need to be very careful that the filling doesn’t touch the edge of the wrappers because if the edge of the wrappers get wet, then they won’t seal when you pinch. This is why you also need to work quickly because the ice cream will start to melt as soon as it comes in contact with the warm mochi skin.
- Place the mochi back into the freezer. Line your muffin pan with muffin liners. Place the mochi into the liners and back into the freezer. Allow the mochi to freeze solid before serving. Store uneaten mochi in the freezer in an airtight container.
Notes
- You want to start working with the mochi dough while it is still very warm so it's best to use kitchen prep food safe gloves. When the mochi skin cools down it loses some of its elasticity.
- Mochiko note: I used Koda Farms mochiko rice flour.* I am able to get this at my local grocery store (Vons/Safeway) and Japanese markets. It is also available online at retailers like Amazon. Another popular brand that you may be able to find is Bob's Red Mill.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1piece, Calories: 91kcal, Carbohydrates: 13g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Sodium: 25mg, Fiber: 0.2g, Sugar: 7g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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