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Mochi Ice Cream

Mochi Ice Cream

Some foods always taste better made from scratch. Mochi falls into this category. Made from just three ingredients — glutinous rice flour, sugar, and water — this not-too-sweet treat takes on a distinctive chewy texture. It pairs beautifully with creamy ice cream. Make it ahead to have on hand whenever a dessert craving strikes.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.

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Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

700w

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Product Size

  • Small Dish
  • Medium Shallow
  • Large Shallow
  • Medium Deep
  • Large Deep

Prep Time

12 mins

Cook Time

2 mins

Free Time

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Ingredients

  • ½ cup (75g) mochiko flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100ml) water
  • Ice cream, flavor of your choosing
  • Potato starch or cornstarch

Preparation

  1. Line a baking sheet with parchment paper. With an ice cream scoop, portion your favorite ice cream flavor into golf ball-size balls and place onto the baking sheet. Place baking sheet in the freezer until needed.
  2. Dust parchment paper or a silicone mat with potato starch and set aside.
  3. Place the mochiko flour and sugar in the Anyday dish and mix well. Add water and whisk until smooth, ensuring no lumps are visible. Scrape down the sides. Cover with the lid (knob lifted).
  4. Cook in the microwave for 1-1.5 minutes. Stir the mochi dough. Cover and continue cooking for 30-45 seconds, or until the ingredients tighten and a gooey compact dough is formed.
  5. Place the cooked mochi dough onto the dusted surface and dust the top with more starch. Roll out the dough into a thin layer of about 1/18 of an inch, making sure it is not too thin or it will rip when wrapping the ice cream. 
  6. Transfer to a baking sheet and refrigerate for 1 hour.
  7. Once chilled, cut the mochi dough into 3” circles using a biscuit cutter or cup. Remove one ice cream scoop at a time and place it on top of one mochi disk. Wrap completely, making sure to pinch the bottom so that no ice cream is exposed. Quickly place each mochi ice cream ball back in the freezer as you wrap them to make sure the ice cream doesn't melt. Enjoy!

Serving suggestions & tips

  • Add food coloring to the dough before cooking for a fun look. We suggest making the exterior match the color of the ice cream!
  • If you don't want to fill the mochi, you can roll the dough thicker and cut into bite size pieces to use as a topping for frozen desserts.
  • Substitute ice cream with red or white bean paste or other creative fillings.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.