Mochi Ice Cream

Name: Mochi Ice Cream
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 200 g shiratamako; 80 g sugar; 4 scoops ice cream; katakuriko for dusting; 1 pinch salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Born from the playful fusion of traditional mochi and Western ice cream, Mochi Ice Cream is a delightful creation that has found its place in modern Japanese kissaten — coffee shops where innovation meets tradition. This home version captures the essence of what many Japanese families enjoy as a sweet ending to a shared meal, crafted with care and a touch of creative flair.

The result is a chewy, tender mochi exterior that gives way to a cool, creamy ice cream core. The subtle sweetness of the mochi, enhanced by a hint of salt, perfectly complements the rich flavor of the ice cream. Each bite is a seamless blend of textures, a small indulgence that invites the next.

Ingredients

200 gshiratamako
80 gsugar
4 scoopsice cream
katakurikofor dusting
1 pinchsalt

Method

Begin by preparing your ice cream. Scoop four generous portions of your favorite ice cream flavor and place them on a baking sheet lined with parchment paper. Quickly shape each scoop into a round ball using your hands or a spoon. Return the ice cream balls to the freezer immediately to ensure they stay firm while you prepare the mochi dough.
In a medium-sized mixing bowl, combine 200 g of shiratamako and 80 g of sugar. Add a pinch of salt to balance the sweetness. Gradually add 200 ml of water, stirring continuously with a spatula until the mixture is smooth and free of lumps. The batter should have a thick, pancake-like consistency.
Transfer the mixture to a heatproof bowl and cover it with plastic wrap, leaving a small gap for steam to escape. Place the bowl in a steamer over boiling water. Steam the mixture for about 15 minutes, stirring halfway through. The dough is ready when it becomes translucent and sticky.
Dust a clean work surface generously with katakuriko to prevent sticking. Carefully transfer the hot mochi dough onto the dusted surface. Use a rolling pin dusted with katakuriko to roll the dough out to a thickness of about 3 mm. Work quickly as the dough is easier to handle while warm.
Cut the rolled-out mochi into circles using a round cutter or a small bowl, ensuring each circle is large enough to wrap around the ice cream balls. Dust each circle lightly with more katakuriko to keep them from sticking to each other.
Remove the ice cream balls from the freezer. Place one ice cream ball in the center of a mochi circle. Gently stretch and fold the edges of the mochi over the ice cream, pinching the edges to seal it completely. Repeat with the remaining mochi circles and ice cream balls.
Once all the ice cream balls are wrapped, place them seam-side down on a tray lined with parchment paper. Return them to the freezer for at least 30 minutes to allow the mochi to firm up around the ice cream. The mochi ice cream is ready when the dough feels firm to the touch but still soft enough to bite through easily.
Serve the mochi ice cream immediately after removing from the freezer, allowing them to sit for a minute or two to soften slightly. Enjoy this delightful treat with friends and family, appreciating the contrast of the chewy mochi and the creamy ice cream inside.