Mochi Ice Cream (Japanese Rice Cake Dessert — 3 Flavours)
Pillowy, chewy rice cake dough wrapped around a ball of ice cream. A beloved Japanese confection — three flavours in one batch: matcha, strawberry, and vanilla.
What is this dish?
Mochi ice cream is a Japanese confection — a ball of ice cream wrapped in a thin layer of sweet, chewy mochi rice cake. It is one of Japan's most popular sweet exports, combining the cold, creamy ice cream with the soft, pillowy chew of the rice cake.
Why you'll love it
The textural contrast is unique — no other dessert has quite the same combination. Three flavours from one batch. Impressive to serve and genuinely fun to eat.
When to serve
A dinner party dessert that can be made weeks ahead, a Japanese-themed meal, a summer dessert, or simply as a novel sweet treat.
Quick tips
Freeze ice cream balls solid. Work fast when wrapping. Dust everything with cornflour. Freeze immediately after wrapping.
Glutinous Rice Flour
Despite the name, glutinous rice flour contains no gluten. 'Glutinous' refers to its sticky, adhesive quality when cooked. It is the only flour that produces mochi's characteristic elastic, chewy texture.
Matcha Powder
Finely ground Japanese green tea — intensely green, slightly bitter, and fragrant. It colours the mochi a vivid green and adds a distinctive flavour that pairs exceptionally well with vanilla ice cream.
Substitution Options
Use coconut ice cream for a dairy-free version. Replace matcha with black sesame paste (1 tablespoon) for a traditional Japanese flavour. Use freeze-dried raspberry powder for a vivid red strawberry mochi.
Step-by-Step Instructions
Freeze the ice cream balls
Scoop 18 small balls of ice cream (6 of each flavour), approximately 1.5 tablespoons each. Place on a lined tray and freeze for at least 2 hours until very firm. The ice cream must be frozen solid before wrapping.
Pro Tips:
- •Small ice cream balls are much easier to wrap than large ones — keep them small.
- •The ice cream must be completely solid or it will melt through the warm mochi dough during wrapping.
Make the mochi dough (plain/vanilla batch)
In a microwave-safe bowl, mix 65g of glutinous rice flour, 60g of caster sugar, and 80ml of water until smooth. Cover with cling film. Microwave on high for 1 minute. Stir, then microwave for 30 more seconds. Stir vigorously — the dough should be stretchy, glossy, and slightly translucent.
Pro Tips:
- •Glutinous rice flour (mochiko) is essential — regular rice flour or plain flour will not produce the correct chewy texture.
- •The dough is very sticky — handle with dusted, lightly damp hands or through cling film.
Make the matcha and strawberry batches
Repeat the dough method for matcha mochi: mix 65g glutinous rice flour, 60g sugar, 80ml water, and 2 tbsp matcha powder. Repeat for strawberry: use 65g flour, 60g sugar, 80ml water, and strawberry powder or colouring.
Pro Tips:
- •Make each flavour separately to keep the colours and flavours distinct.
- •Work quickly once the dough is cooked — it becomes harder to work as it cools.
Wrap the ice cream
Dust a work surface generously with cornflour. Take a small piece of warm mochi dough (approximately 35g). Flatten into a circle 8–9cm in diameter. Place a frozen ice cream ball in the centre. Pull the edges of the dough up and around the ice cream, pinching firmly to seal. Place seam-side down on a tray lined with cling film. Freeze immediately.
Pro Tips:
- •Work very fast — the warm dough melts the ice cream quickly. Keep one hand in the freezer at a time.
- •If the dough tears, it is too thin — use a slightly larger piece of dough.
Freeze and serve
Freeze the wrapped mochi for at least 1 hour until firm. Remove from the freezer 3–5 minutes before serving to allow the mochi to soften slightly — it should be chewy, not rock hard.
Pro Tips:
- •Serve at the correct temperature — the mochi should be soft and pliable, not frozen solid.
- •Mochi ice cream is served in Japan at approximately -5°C — slightly below freezing rather than deeply frozen.
Chef's Tips
Techniques that separate good from great
Use a piece of cling film to wrap each mochi
Place the flattened mochi disc on a square of cling film. Put the ice cream in the centre, then lift the cling film edges to pull the mochi around the ball and twist to seal. The cling film gives you more control and protects your hands from the cold.
Dust generously with cornflour
Mochi dough is extremely sticky. A generous dusting of cornflour on the work surface, your hands, and the finished mochi prevents it from sticking to everything. Shake off excess before eating — the cornflour is flavourless.
Nutrition Facts
Equipment Needed
- Microwave-safe bowls
- Lined baking tray
- Cling film
- Ice cream scoop
Quick Tips
- Glutinous rice flour is non-negotiable — it is the only flour that produces the correct chewy mochi texture.
- Work quickly when wrapping — warm mochi + frozen ice cream is a race against melting.
- Freeze finished mochi immediately and allow 3–5 minutes at room temperature before eating.
Recipe Variations
Different ways to make this dish your own
Sesame Mochi Ice Cream
Add 2 tablespoons of black sesame paste to the dough and fill with vanilla or red bean ice cream.
Mango Mochi
Colour the dough yellow with a pinch of turmeric and fill with mango sorbet for a vegan version.
Chocolate Mochi
Add 2 tablespoons of cocoa powder to the plain dough and fill with chocolate ice cream.
What to Serve With
Perfect pairings to complete the meal
Serve on a Japanese wooden board
Mochi ice cream is visually striking — three colours presented on a wooden board makes an excellent centrepiece dessert.
Green Tea
A cup of hot Japanese green tea (matcha or sencha) alongside mirrors the flavours of the matcha mochi.
With Fresh Fruit
A few slices of mango or fresh raspberries alongside provide colour and freshness.
Storage & Make-Ahead
Keep it fresh and plan ahead
Refrigerator
Not recommended — the mochi becomes wet and loses its texture.
Freezer
Store in an airtight container for up to 1 month. Place parchment between layers.
Make-Ahead
Ideal to make up to 1 month ahead. Remove from the freezer 3–5 minutes before serving.
Reheating
Not applicable — serve frozen.
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