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mochi ice cream recipe
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5 from 1 vote

Mochi Ice Cream Recipe

Total Time30 mins
Servings: 4
Calories: 56kcal


  • 100 g Shiratamako
  • 180 ml water
  • 1/4 cup Sugar
  • 100 g Corn Starch
  • 1 cup Ice cream of your choice


  • Scoop out ice cream into an aluminum cupcake liner and freeze them for a few hours until ice cream balls are completely frozen solid. 
  • For making mochi, combine shiratamko and sugar with water, mix well until combined.
  • If you're using a microwave to cook mochi first cover the bowl with plastic wrap and microwave it on high heat for 1 minutes. Stir and cook another for 30 secs
  • With the steaming method, cook for 15 minutes. Halfway cooking, stir with a wet spatula until the color of mochi change from white to almost transparent. 
  • Take a parchment paper and dust it with cornstarch, then transfer the mochi on top.
  • Sprinkle some corn starch on mochi and spread it with a rolling pin
  • Refrigerate for 15 minutes until the mochi is set. 
  • Cut out circles with cookie cutter and dust of extra cornstarch.
  • Don't put the mochi circle together because mochi is still little bit sticky.
  • Take out one ice cream ball on top of mochi wrapper and wrap the ice cream ball with mochi circle.
  • Quickly cover with the plastic wrap and twist to close place each mochi ice cream into a cupcake pan to keep the shape. 
  • Put the balls in the freezer for a minute.
  • Serve chilled