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3-Ingredient Mochi Ice Cream

Video

Recipe

Why You’ll Love This Recipe

Three ingredients. That’s it. Just melted ice cream and glutinous rice flour, and somehow, it becomes soft, chewy mochi with a creamy, frozen centre. This recipe is the ultimate lazy-genius dessert: no sugar, no steaming, no fancy tools.

For this version, I used the

Panasonic 32L NN-ST64QW Microwave

. Its even heat cooks the dough perfectly, glossy, stretchy and smooth in minutes. Once you’ve tried making mochi this way, you’ll wonder why you ever thought it was complicated.

In collaboration with

Panasonic Australia

What is Mochi Ice Cream?

Mochi ice cream is a Japanese-inspired dessert that wraps a soft, chewy rice dough around a scoop of ice cream. Traditionally steamed, this version uses the microwave for a faster, easier result that’s just as delicious. Every bite gives you that perfect contrast: tender mochi on the outside, creamy ice cream inside.

3 Simple Ingredients

– Glutinous rice flour: this is the magic base that gives mochi its soft, stretchy texture.
– Full-fat ice cream: acts as both the liquid and sweetener. Melt it first so it mixes smoothly with the flour.
– Potato starch: used generously to dust both the work surface and the dough, which helps keep the sticky mochi manageable and prevents it from clinging to surfaces or your hands while you roll and shape it. While other starches (such as corn starch) are sometimes used, potato starch is preferred for its superior handling and texture in mochi making. Look for it in the flour, gluten-free, or Asian ingredient aisles. It’s often labelled as

katakuriko

in Japanese.

Choosing the Right Glutinous Rice Flour

There are two main types of glutinous rice flour. Japanese mochiko (made from short-grain rice) gives a slightly firmer, bouncier mochi. Thai-style flours (like the green-label Erawan brand, which I used for testing) come from long-grain sticky rice and create a softer, more elastic dough that’s easier to handle. Both work beautifully. The difference is just in the texture.

What You Need

Glutinous rice flour

Store-bought ice cream (any flavour you like, full-fat only, not sorbet)

Potato starch for dusting and work-surface use

Steps

Scoop your ice cream into 8 small balls (about ¼ cup or 60ml each). Place them on a tray lined with baking paper and freeze until completely solid, at least 1 hour.

In a microwave-safe bowl, weigh out 190g of the remaining ice cream (you’ll probably still have extra in the tub but just pop it back in the freezer). Microwave the bowl of ice cream for 1 minute or until completely melted. Whisk in the glutinous rice flour until the mixture is smooth and lump-free. It should look like thick pancake batter. If it’s too runny, add another tablespoon or two of flour.

Cover the bowl with plastic wrap and then use a small knife to poke 4 holes in the film to allow steam to escape. Microwave on high power (1100W) for 1 minute, then stir well. Reduce the power to 600W and microwave for another 1 minute. Use a spatula to mix the dough in the bowl until it’s cooled slightly and looking like a smooth-ish dough.

Generously dust your bench with potato starch. Tip out the warm mochi dough and dust the top with extra starch. Use a rolling pin to roll out the dough to about 3mm thick.

While the dough is still warm, cut circles of mochi using a 12cm cutter or glass. Working quickly, place a frozen ice cream ball in the centre, fold the edges over and pinch to seal. Use climb film to wrap the mochi and twist the ends to help shape the dough into a nice ball shape. Freeze immediately for at least 2 hours.

Before serving, leave the mochi at room temperature for 3-5 minutes so they soften to that perfect chewy, tender texture.

Why Full-Fat Ice Cream Matters

Full-fat ice cream is absolutely essential for this recipe. The fat content keeps the mochi soft and pliable, while the natural sugars caramelise slightly when heated, giving just enough sweetness and flavour.

If you use low-fat ice cream, frozen yoghurt, or sorbet, the dough can turn sticky, watery, or crumbly because there’s not enough fat to create that glossy, stretchy texture. Non-dairy or coconut-based ice creams can work, but check the label. If it’s low in fat or mostly water-based, you’ll struggle to get the right chew.

💡 Think of the fat as your natural softener. It’s what gives the mochi that silky, elastic feel when you bite in.

3-Ingredient Mochi Ice Cream

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PREP TIME

35 minutes (plus freezing)

COOK TIME

2 minutes

SERVES

8 mochi ice creams

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Ingredients

90g glutinous rice flour

1 litre full-fat ice cream (your choice of flavour)

Potato starch, for dusting

Storage Tips

Store mochi ice creams in an airtight container in the freezer for up to 1 month. Let them rest at room temperature for a few minutes before serving for the best texture.

Instructions

Prepare the Ice Cream Centres

Scoop your ice cream into 8 small balls (about ¼ cup or 60ml each). Place them on a tray lined with baking paper and freeze until completely solid, at least 1 hour.

Make the Mochi Dough

Cool and Roll Out

Generously dust your bench with potato starch. Tip out the warm mochi dough and dust the top with extra starch. Use a rolling pin to roll out the dough to about 3mm thick.

Wrap the Ice Cream

Serve

Before serving, leave the mochi at room temperature for 3-5 minutes so they soften to that perfect chewy, tender texture.

Marion’s Kitchen Tip

Always use full-fat ice cream. It gives the mochi the right elasticity and prevents the dough from turning gluey. Try contrasting flavours: matcha dough with vanilla centres, or chocolate dough with mango ice cream for a fun twist.