Mochi Ice Cream

 Learn how to make Mochi Ice Cream - a delicious new type of ice cream with a soft, chewy, glutinous rice exterior and a sweet, sticky filling. When properly made, this ice cream is sure to be one everyone will love!

Mochi Ice Cream


75g caster sugar

10 cl of water

1 tbsp jam

1 tbsp cornstarch

50g glutinous rice flour

8 scoops of flavored ice cream of your choice


After you make your rice, spread it out on a baking sheet and transfer it to the freezer. Freeze for at least 2 hours until firm and completely solid. As always with Japanese cuisine, if you want a soft mochi-like version of this ice cream, you must use a gelatine/agar jelly or sugar syrup as your stabilizer.

Mochi Ice Cream Recipe:

In your blender, combine the softened mochi with the water. The batter should be slightly thin, but not too runny. Depending on your blender, you may have to stop and add more water if the batter is too thick. Mix at medium-high speed until completely blended and smooth.

Grease a 3-quart container or ice cream maker with oil/butter/ghee or keep frozen for 20 minutes for easier handling. For the mixture into your container and freeze until hard. I took mine from the freezer straight to my ice cream maker to make sure it was firm enough to slice (using my flexible knife I can just slice through it).

Use immediately or refrigerate in a covered container and keep frozen for up to 2 weeks. To use, let soften at room temperature for 30 minutes. Slice into 1-inch pieces and serve as desired.

Mochi Ice Cream