A super easy 2-ingredient mochi ice cream recipe that you have to try! Soft and chewy mochi dough wrapped around your choice of ice cream.
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There’s nothing better than a delicious frozen dessert to cool you down when it’s sweltering hot out. And I think that mochi ice cream is the perfect indulgence for those times.
Mochi Ice Cream
Mochi is a Japanese rice cake made from glutinous rice, and molded into little ball-shaped buns. It comes in a variety of sweet and savory fillings for you to choose from, with the traditional flavor being sweet red bean paste.
One of these varieties includes the mochi ice cream, which is made by wrapping the soft mochi dough around a scoop of ice cream. It’s sweet, chewy, and downright irresistible!
And the best part is that you can try to make it yourself at home with this simple and easy recipe that uses only two ingredients! It’s also a fun activity that you can rope others in to help out with.
I was inspired to make my own after seeing feedmeimei’s delicious attempts on Tiktok and Instagram. What I love about this recipe is how effortless it is to customize with any ice cream flavor of your choosing.
Ingredients
- Ice cream
- Glutinous rice flour
- Neutral oil (optional)
- Food coloring (optional)
- Cornstarch: to avoid stickiness
(For full ingredient measurements, please proceed to the recipe card below.)
Instructions
Ice Cream Scoops
- Make 4 scoops of ice cream and cut it into half so you get a flat base and freeze it for a few hours. Recommended step for easy handling later: wrap up each scoop with saran wrap and shape the ice cream into a half circle with a flat base then freezing it.
Mochi
- Add melted ice cream, glutinous rice flour, oil and a few drops of food coloring into a bowl. Mix until well combined.
- Cover the bowl and microwave for 1 minute and 30 seconds.
- Mix the mixture until it’s cool enough to touch then transfer to a flat surface. Use cornstarch to avoid stickiness.
- Roll out the mochi mixture with a rolling pin until smooth and flat. Divide into 4 equal parts.
- When you’re ready, take the ice cream scoop and place at the center of one of the 4 mochi mixture. Wrap the ice cream, stretch out the mochi if needed and bring all the sides together to seal. Twist and remove any extra layer and pinch to seal (see notes).
- Freeze the mochi ice cream for at least an hour. Remove from freezer a few minutes before serving. Enjoy!
Notes for 2-Ingredient Mochi Ice Cream
- Different ice cream flavors: I used different ice cream flavors for the mochi and the ice cream. Feel free to mix or use the same flavor.
- For mochi: If your ice cream has chunks of chocolate, fruits or something similar, it’s best to strain the mixture once you’ve melt the ice cream to get a smooth mochi.
- When handling the ice cream, it’s best to avoid touching the ice cream with your hands because the ice cream will melt faster and make a mess.
- One scoop at a time: It’s best to take out the ice cream scoops one at a time during the wrapping process to avoid the ice cream from melting too fast.
More Dessert Options
- Decadent Caramel Custard
- Easy Lazy Banana Coffee Cake
- Mango Smoothie With Milk (Mangga Susu)
- Thai Mango Sticky Rice
- Honey Cornflake Cups
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2-Ingredient Mochi Ice Cream
Ingredients
- 4 scoops ice cream
- 3/4 cup melted ice cream
- 1/2 cup glutinous rice flour
- 1 tsp neutral oil optional
- food coloring optional
- cornstarch to avoid stickiness
Instructions
Ice Cream Scoops
- Make 4 scoops of ice cream and cut it into half so you get a flat base and freeze it for a few hours. Recommended step for easy handling later: wrap up each scoop with saran wrap and shape the ice cream into a half circle with a flat base then freezing it.
Mochi
- Add melted ice cream, glutinous rice flour, oil and a few drops of food coloring into a bowl. Mix until well combined.
- Cover the bowl and microwave for 1 minute and 30 seconds.
- Mix the mixture until it's cool enough to touch then transfer to a flat surface. Use cornstarch to avoid stickiness.
- Roll out the mochi mixture with a rolling pin until smooth and flat. Divide into 4 equal parts.
- When you're ready, take the ice cream scoop and place at the center of one of the 4 mochi mixture. Wrap the ice cream, stretch out the mochi if needed and bring all the sides together to seal. Twist and remove any extra layer and pinch to seal (see notes).
- Freeze the mochi ice cream for at least an hour. Remove from freezer a few minutes before serving. Enjoy!
i really love this thank you so much
and i can’t wait to try it