Mochi Ice Cream もちアイス

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Mochi Ice Cream | Easy Japanese Recipes at JustOneCookbook.comMochi Ice Cream is a popular dessert served in some Japanese restaurants in the U.S. and can be purchased in US grocery stores including Trader Joe’s and Costco.  Have you had a chance to try?  This delightful dessert with refreshing cool ice cream inside soft mochi shell is one of my family’s favorite, and not that hard to make at home yourself.

What’s the best part of homemade mochi ice cream recipe?  You can put your favorite ice cream inside the mochi!

Mochi Ice Cream | Easy Japanese Recipes at

I know you probably don’t believe me when I say it’s not that hard to make … but you have to trust me!  If you follow the my tips below, you CAN make decent mochi ice cream even at the first try!


  • Keep your kitchen cool when you are working with ice cream.
  • Get this cookie scoop (portioning scoop) for creating the same portions and nice half-round shaped ice cream for mochi filling.
  • Use generous amount of potato/corn starch on your hands and working surface to prevent sticking.
  • Use a cookie cutter (or small bowl) to cut out mochi into a round shape.  Round shape (instead of square cut) seals the mochi neatly and avoid excess amount of mochi on the bottom.
  • And here’s the secret tip!  Wear thin latex gloves to insulate warm hands from ice cream and to prevent your hands from sticking to mochi.


  • Do not take short cuts until you are comfortable with making mochi ice cream.
  • Do not expect to make a perfect shape mochi ice cream for the first few trials.  Working fast is the most important when dealing with ice cream.

Mochi Ice Cream | Easy Japanese Recipes at

Here are a few notes about the recipe.

  • Shiratamako (白玉粉) vs. Mochiko flour (もち粉):  I’ve tried making mochi ice cream recipe with both kinds of glutinous rice flour (also called sweet rice flour) but I have to say texture and flavor of mochi ice cream made with shiratamko is much better.  To learn the difference between these two types of glutinous rice flour, please hop over to Shiratamako page to read more details.
  • Steaming vs. Microwave: Both methods work well, and it’s really a personal preference.  I usually make it with microwave because it only takes 2 and half minutes to cook mochi.  My microwave is 1200W; make sure to adjust your microwave setting accordingly.

Once my children found out that I was making mochi ice cream recipe, they volunteered right away to taste test all the different flavors.  My daughter’s favorite is strawberry and my son’s is vanilla.  What’s your favorite?

Please watch the video on How To Make Mochi Ice Cream on my YouTube Channel to get an idea of the whole cooking process before you make it.  Good luck!

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Mochi Ice Cream
Prep time
Cook time
Total time
Serves: 12 Pieces
  • ¾ cup shiratamako* (100 g) or Mochiko* (115 g) (See Note 1)
  • ¾ cup (180 ml) water
  • ¼ cup sugar (See Note 2)
  • ½ cup (100 g) potato starch/corn starch
  • Ice cream of your choice
  • What you will need:
  • 12 aluminum/silicone cupcake liners
  • A cookie dough scoop (smaller than an ice cream scooper)
  • A rolling pin
  • 3.5 inch (9 cm) cookie cutter or a round bowl
    Mochi Ice Cream Ingredients
  1. Using the cookie scoop, scoop out ice cream into aluminum/silicone cupcake liners. The ice cream will melt quickly so I recommend freezing them immediately for a few hours or until ice cream balls are completely frozen solid.
    Mochi Ice Cream 1
  2. Once the ice cream balls are frozen solid and ready, you can start making mochi. Combine shiratamako and sugar in a medium bowl and whisk all together.
    Mochi Ice Cream 2
  3. Add water and mix well until combined.
    Mochi Ice Cream 3 new
  4. Microwave Method: If you’re using a microwave to cook mochi, cover the bowl with some plastic wrap (do not cover too tight). Put the bowl in the microwave and heat it on high heat (1200w) for 1 minute. Take it out and stir with wet rubber spatula. Cover again and cook for 1 minute. Stir again, cover, and cook for 30 seconds to finish cooking. The color of mochi should change from white to almost translucent.
    Mochi Ice Cream 4
  5. Steaming Method: If you’re using a steamer, cover the steamer lid with a towel so the condensation won’t drop into the mochi mixture. Put the bowl into a steamer basket and cover to cook for 15 minutes. Half way cooking, stir with wet rubber spatula and cover to finish cooking. The color of mochi should change from white to almost translucent.
    Mochi Ice Cream 5
  6. Cover the work surface with parchment paper and dust it generously with potato starch. Then transfer the cooked mochi on top.
    Mochi Ice Cream 6
  7. To prevent from sticking, sprinkle more potato starch on top of the mochi. Once it’s cool down a bit, you can spread the mochi into a thin layer with your hands or with a rolling pin. Make sure to apply potato starch on your hands and the rolling pin. I recommend using a rolling pin because it’s easier to evenly spread out.
    Mochi Ice Cream 7
  8. Transfer the mochi with parchment paper onto a large baking sheet. Refrigerate for 15 minutes until the mochi is set.
    Mochi Ice Cream 7
  9. Take out the mochi from the refrigerator and cut out 7-8 circles with the cookie cutter.
    Mochi Ice Cream 9
  10. Dust off the excess potato starch with a pastry brush. If you find some sticky part, cover the area with potato starch first then dust off. Place a plastic wrap on a plate and then mochi wrapper on top, then lay another layer of plastic wrapper down. Repeat for all wrappers. With leftover mochi dough, roll into a ball and then flatten into a thin layer again and cut out into more circle wrappers (I could make about 12 mochi wrappers).
    Mochi Ice Cream 10
  11. Now we’re ready to form mochi ice cream balls. On the work surface, place one sheet of plastic wrap with a mochi layer on top. Take out one ice cream ball from the freezer and put it on top of the mochi wrapper. Pinch the four corners of the mochi layer together to wrap the ice cream ball.
    Mochi Ice Cream 11
  12. When mochi gets sticky, put some potato starch on the sticky area and seal the opening. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan to keep the shape. You will need to work on one mochi ice cream at a time in order to keep the ice cream frozen all times. Put mochi ice cream back into the freezer for a few hours. When you’re ready to serve, keep them outside for a few minutes until mochi gets soften a little bit.
    Mochi Ice Cream 12
Note 1: Shiratamako and mochiko are glutinous rice flour (sometimes called sweet rice flour) made of Japanese short grain glutinous rice. More about it here.

Note 2: Do not omit sugar as it helps mochi stay softer.

Prep time does not include chilling time.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.



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  1. Megumi

    Making this is my dream! Every time I go to Japan, I buy like, 20 billion boxes from a combini! Can’t wait to make these!!!!!

  2. This is amazing, Nami – I envy your kids. 😉 I tried making this with my green tea ice cream a few years ago on a very hot hot summer day and of course, it was a mess. lol… thanks for the step-by-step and tips on making the round sheets of mochi. I love that you used a cupcake tin to freeze the ice cream. SO smart!! I’ll have to attempt it again but will feel much better having your instructions handy.

    oh, and my fave is the green tea, of course!

    • Hi Donna! Hope you can find Shiratamako instead of mochiko. :) Make sure to keep ice cubes around to keep the working surface etc cold… that will help a bit.

    • Hi Vicki! It’s hard to explain… Mochi itself is bland despite we sweeten a little bit with sugar. Usually it is filled with some sweet fillings (such as sweet red bean paste) or eat with other flavors. We enjoy the texture rather than flavor, I think. :)

  3. Quyen

    I can’t believe my eyes seeing this recipe posted. Thank you so much. It’s generally too expensive buying from the store and not as fresh ad homemade. I can’t wait to try your recipe. I gave a question though. So if I want to make this but not eat them immediately can I save them in the freezer for a long time? I wonder the thawing time before consumption too. Thanks again!

    • Hi Quyen! I’m happy to hear you like mochi ice cream and hope you like this recipe. You can save in the freezer for quite some time. Mochi can last for 1 year if you freeze them well. Ice cream – it’s up to if you use homemade ice cream or store-bought ice cream. Make sure to store well so that mochi doesn’t get freezer burn. It depends on how warm it is when you defrost outside (summer time vs winter for example) but I usually keep it out for 3 minutes before I try to cut in half (if I need to). Hope this helps!

  4. Kimmi

    Thanks for sharing this recipe! I initially saw this post while sitting next to my sister, and she commented on how full and perfect your mochi ice cream looked. =) Definitely hoping to try out this fun recipe during this upcoming summer.

  5. These look so beautiful and well done! With your excellent tips and pictures/video, I might gain enough confidence to try one day. Every time I make treats involving ice cream, like dipping in chocolate to make “tartufo”, it is a dippy mess. But the idea of customizing these mochi with any ice cream I want is very enticing. Looks terrific!

  6. I didn’t know you could get this at Trader Joe’s! I gotta look for it. This is fantastic stuff, and looks like fun to make. I’m with your kids — I want to sample every flavor you make! 😉 Fun stuff — thanks.

  7. 挑戦かもしりませんがこのもちアイスを本当に作りたいです。詳しいやり方どうもありがとう。

    因にディズニー・シイも私のto-do listに書いております。


  8. this is so awesome! i remember when i was still in singapore, i used to buy these mochi ice cream from the supermarkets.. they are so yummy! thanks so much! i have 2 bags of shiratamako sitting in my cupboard.. time to get busy!

  9. Josie

    Thanks for posting this!! I love mochi ice cream and never really thought about making it but now I can’t wait to try!! 😀

  10. mmmmm seems yummy <3 mochi is my fave <3 <3 but i just wanna know, can i substitute shiratamako/mochiko with tapioca startch? or like Chinese glutinous rice flour?

    • Hi Jenny! I have never tried tapioca starch. In Japanese sweets (wagashi) we don’t really use tapioca starch, so Chinese glutinous rice flour is better choice (but it is different from Japanese mochi as rice used for flour is long rice, not Japanese short grain rice).

  11. These look so pretty, Nami and they’re full of so much colour. I haven’t heard of them before but what a show-stopping dessert. My kitchen is freezing at the moment (due to a sudden drop in temperature and lack of sunshine and plenty of rain, rain and more rain) so now is a good time for me to experiment with this mochi. But not today – there’s a school fundraiser tomorrow and I have to bake for the cake stall! xx

  12. Oh! A thousand times yes! We used to order some of these every time we ordered sushi. SO nice, especially on a summer evening when it’s so hot and you just want to sit and relax. We liked the fruit flavoured ones the most – mango, and strawberry were really lovely. Thanks for sharing the recipe – I bet my wife would have a surprise if I presented her with some of these one day!

  13. There’s no reason for delay in trying this! I can already imagine the soft texture of the mochi blending with the sweet, frozen ice cream of choice. An absolute YUM!

    Gourmet Getaways

  14. I absolutely love mochi ice cream and I am so grateful for the recipe…!! I also like the method you’re showing and I will definitely try your recipe in the future, especially because mochi ice creams tend to be so pricey. Thanks so much for sharing this with us, Nami :)!!

  15. This is absolutely brilliant! I made some salted caramel ice cream earlier and I was thinking of mochi ice cream but these turned out beautiful! I have worked with mochiko flour before and placing frozen fillings in the dough is pretty challenging! Well done, Namiko! This is perfect, I want to make some soon! Thanks for the “DOs” tips, very helpful! Wishing you a wonderful weekend!

  16. Oh Nami, I just saw those a couple of weeks ago on youtube and I was really thinking of trying it. I’ve even heard that I can make my own sweet rice flour by soaking rice first for 12 hours then grind them… not sure if this is gonna work or not.. what do you think? Your mochi ice cream looks lovely.

    • Hi Amira! I’ve never made my own sweet rice flour. As long as I know, the process takes quite bit of time and not sure if it’s worth the time? :)

        • Lulu

          Where I am, the grocery store has Mochiko in the Asian or “International” aisle, if you have that. Also, if you have a gluten free/health food section, Bob’s Red Mill sells it as ‘Sweet’ Rice Flour.

  17. Asami

    My friend and I shared a box of mini yukimi daifuku. Oishii!! By the way, I made your Japanese Cheesecake and Green Tea Chiffon Cake and they are both cooling right now. Thank you for the recipes!

    • Hi Asami! I love Yukimi Daifuku too! I’m so happy to hear you tried the Japanese Cheesecake and Green Tea Chiffon Cake! Hope you enjoyed them. :)

  18. Never had mochi, so it’s completely new to me but sounds so intriguing! Love the way you wrap ice cream dollops. These look just perfect, so I hope to have a chance of tasting these one day!

  19. These look so beautiful Nami! I love mochi and would never think to make it at home since I might mess it up. Yours are absolutely perfect and look so refreshing! Love the step-by-step pictures – they’re so helpful :)

  20. Could I have one of this delightful treats, please :)
    You explained the preparation so well and step by step that I’m going to give this fantastic looking Ice cream a try.

  21. My boys are home for summer and I know if they saw this they’d be begging me to make it! I have bought mochi from TJ’s but I never got the chance to try it because they ate it all before I got the chance :) The step-by-step photos are so helpful for this one. Excellent instructions! Pinning to save for later!

  22. Astonishing! I love those and never thought I can make them at home. The process looks quite complicated but your mochi ice cream has such a beautiful finish!
    I really enjoyed watching your video. More and more professional now :)

  23. This is one of the most interesting recipes/techniques I have ever seen. I would love to taste them before I attempt to make them. You keep us on our toes Nami and that’s a good thing. Excellent video.

  24. I have never heard, not to mention eating, mochi ice cream, but I would happily exchange my favourite traditional ice-cream for one of your beaufitul balls. (The green one is so enticing…). Thank you for one more amazing recipe (by the way, I think I have the same plate! I have also bowls with this pattern… brought from Japan last year 😉 ).

  25. I just found mochi green tea ice cream at Trader Joes! What a great recipe to learn about! They do look fun to make for sure! Thank you for sharing, Hugs, Terra

  26. Bobby and I love Mochi ice cream! The last time we went for sushi our waitress served us mochi green tea ice cream for free for being good customers. :) What a great way to finish off a meal of sushi. Thanks for the detailed instructions and video on how to make this. I’m not sure if it’s something I’ll ever make, but it will certainly make me appreciate it more when I eat. :)

  27. sujitra

    thanks for this recipe. I have a question, after i made them and freeze it ( because i could not finish all 12 at the time ) the flour got so hard. So can we keep it or have to eat all after we make ?

    • Hi Sujitra! It’s ice cream, so the flour will be frozen too, when you freeze the mochi ice cream. You need to let it defrost a bit before you serve/eat. You will need to freeze the mochi ice cream right after you make them because ice cream inside the mochi is still too soft (and could be runny). You need to solidify the ice cream (same concept for ice cream cake). Hope this makes sense. :)

  28. You`re my hero, Nami. I super super LOVE mochi ice cream. It`s seriously one of my favorite foods, ever!! There`s a mochi gelato place where I live and I love going there because they have over 10 flavors! But, it`s so expensive. I LOVE how this isn`t as complicated as it looks. I must try this one day! Thanks!!

  29. Janelle Ang

    Gonna attempt to make mochi ice cream this weekend!! But babe can you advice where can I get shiratamako / mochiko flour in Singapore?? :(

    • Hi Janelle! I wish I could tell where you can purchase…but I’ve never been to Singapore and have no idea where the Japanese grocery stores are. Shiratamako 白玉粉  should be easy to find if it is a big Japanese grocery store. :)

  30. Jina @ Soy and Ginger

    Nami, thank you so so much!! These look beautiful and I’m sure they taste great too. Can’t wait to try it at home. I really loved these pink sakura mochi that I tried in Kyoto last year, and I wonder if I could try and get a similar feel with these ice-cream ones using rose-flavoured ice-cream or something.. What do you think? 😀

    • Sakura Mochi uses glutinous rice (not glutinous rice flour) so you see the individual rice sticking together, different from these smooth texture outside. Therefore sakura mochi won’t taste good frozen. And the filling anko (red bean paste) won’t be good frozen unlike ice cream filling. I hope this makes sense. However I’m thinking in mind of traditional Japanese recipes… My feedback may not reflect one from others. :)

  31. Fanny

    Hi !
    Thanks for a great recipe which ill definitely give it a try!
    I was wondering how long may the Mochis stay in the fridge before the mochi gets stiff??

    • Hi Fanny! I hope you enjoy this recipe. Are you talking about Step 8 where I put the mochi into the fridge? It’s really just to cool down so that we can cut out into round shape. When it’s hot and very sticky, it’s very hard to cut out the mochi. I hope I understood your answer correctly. Don’t keep it in the fridge too long because it gets dry. :)

  32. I stumbled across your site looking for recipes for gyoza wrappers and have navigated through to your mochi instructions. I LOVE mochi and can’t wait to make my own with my favorite flavors.

    Your site is my new favorite and I look forward to browsing the rest of your recipes!

    • Hi Shannon! Thank you so much for your kind words. I’m so happy to hear you enjoy my blog. :) I hope you enjoy this homemade mochi ice cream recipe!

    • Hi S! Someone actually left a comment on my YouTube asking the same question. I’ve never tried making mochi ice cream using coconut milk, so I mentioned so, and the person actually went ahead and tried it.

      The feedback was that it wasn’t as nice as regular mochi ice cream. Hope that helps!

  33. Maria

    Hi Nami,
    I have a question about the portion, for the ingredients:
    ¾ cup (100 g) shiratamako (or ¾ cup (115 g) Mochiko/sweet rice flour)
    ¾ cup (180 ml) water
    ¼ cup sugar
    ½ cup (100 g) potato starch/corn starch

    for the 3/4 cup measurements, i noticed it says two different weights for shiratamako and water, which one should i use? the 100g is weighed on the scale? or use 3/4 cup measuring cup? and the water is 180ml by weight?
    for the potato startch, 1/2 up is more than 100g, which one should i use? the 1/2 cup or the 100g? i guess it’s less critical for the potato starch, as they are used for dusting.

    thanks very much!

    • Hi Maria! Sorry to confuse you. 3/4 cup weighs differently with Shiratamako and Mochiko. I think I should have written 3/4 cup shiratamako (100g) or mochiko (115g).

      3/4 cup = about 180 ml for liquid.

      Potato starch should be about 1/2 cup more or less (and yes doesn’t have to be exact).

      A lot of my readers prefer to use metric system so I have to weigh and use ml instead of cup measurement. Hope my response makes sense.

  34. Leanh

    Our family love mochi ice cream, special my husband (that guy will give you anything for a mochi ice cream ball). My sister-in-law is a Japanese and I think I can impress her with this recipe. I can totally see her jaw drop when I serve this at dinner…hahaha! Thank you so much.

    • Hi Leanh! Haha yeah your sister-in-law will be very impressed! 😀 I hope you enjoy this recipe. It needs a bit of practice, but once you know what’s involved in the process, it’ll be easier. I hope my tips in the post will be helpful! :)

  35. hai dear , can i have a question . is that granulated sugar or powder sugar? i hope u will reply coz im sooooo gonna make it this weekend ?

    such a lovely blog . im a new fan :)

  36. Fitri

    Hello Nami! That’s look so fantastic! And I just finished making this. Took a lot of effort though. Cause the dough is wayyyy to sticky even after I add, like, a ton of extra corn starch. As much as I enjoy eating this, I don’t think I will make this ever again. :(

    • Hi Fitri! I know, it’s a quite bit of work and until you get used to making mochi in general, stickiness is always an issue. I kind of know how to avoid getting sticky (after testing the recipe many times) but it needs some practice. Although it’s fun and yummy, I won’t make it again unless someone asks or I’m so bored and there are mochi and ice cream. 😀

  37. Jessica

    That looks so yummy and pretty! My favorite flavors are green tea and mango. I love mochi ice cream, but I don’t think I’d try to make it by myself.

    • Hi Jessica! I totally agree! It’s one of those things that you kinda want to challenge yourself to make (because in my case, readers wanted to know how to make these as they can’t find in their country)… I can get these in my local Asian/Japanese stores or even trader joes so I’m happy with the store bought ones. Homemade is great but this one requires some effort. 😉 It was fun making them though and ate quite a bit while testing recipes! =P

    • Hi Susan! Thank you so much for trying this recipe! How come your mochi turned to be “green”? What kind of glutinous rice flour did you use? Was it shiratamako or mochiko?

        • Hi Susan! Thank you so much for getting back to me. I did extensive research on shiratamako turning into green color but I can’t find any incident online (Japanese websites). I’m sort of lost and I don’t know why yours turn into green… steamed or microwaved? Does your bowl (that used for cooking shiratamako) has some color on it? I try to figure out why but it’s so strange this happens…. I truly wish to help you, but I’m sorry but I really don’t know…

            • Hi Susan! It’s really hard for me to say as I’m not sure why it’s green. Do you still have it? I can take a look if you can send me a photo too. I am not comfortable saying it’s okay to eat since I have never seen green mochi from shiratamko…sorry.

  38. Diana

    I love mochi ice cream, I tried this recipe, your explanation and video were super helpful! After I put the mochi ice cream back in the freeze the mochi is super hard, is this normal ?

    • Hi Diana! Yes, it’s normal. You have to let it defrost a little bit before you eat/serve. The mochi we purchase from the store are very soft because the ratio of higher sugar amount in shiratamako in order to achieve that soft texture when frozen or room temp. For home use, I kept the sugar amount low to be healthier. If you like the mochi to be soft, increase the raito – for store bought ones, it’s 1:2. Hope that helps!

  39. Sharon

    Is it possible to substitute another starch for the potato starch? I am all out right now but really want to make these, can I use tapioca starch or corn starch instead? Will either of those negatively affect the mochi too much?

    Thank you!

      • Lulu

        I had a similar question to Sharon’s. Right now I have to have a very limited diet and potato and corn are both not part of it. :( So I was wondering if I could use more rice flour to keep the dough from sticking, or else tapioca starch or arrowroot starch? Tapioca (cassava) and arrowroot starch are both edible raw. Do you think one or the other of those (or else more rice flour) would be better?

        Thank you so much for your help and for your recipe – I love, love, love green tea mochi ice cream and with this limited diet I can’t have it unless I make it at home!!

        • Hi Lulu! I see. I have never used any flour other than potato or corn starch for rolling mochi and even store bought mochi is coats with either of them. I think rice flour needs to be cooked and not sure you can use it to coat the mochi and straight to eating… Someone told me (either here or YouTube) she used tapioca starch and didn’t work. I wish I can give you a good substitute but I don’t know what else would be good for substitute. Do you think you can find the info at health specialized website or forum?

  40. Elizabeth Sainz

    Hi, love the blog and the video on how to make mochi ! I was just wondering how many mochi balls were you able to make?

    • Hi Elizabeth! It’s 12 pieces. YouTube video is just to show the quick method, and I usually write detailed directions on the website. Please see the directions above. :) Hope you enjoy this recipe! :)

  41. sien

    I just made this, and while it was as ugly as you could possibly imagine, it turned out great as a treat for a friend :) will get that cookie scoop to make things prettier the next time, and avoid using softer ice cream, the softer flavour melted <.<

    cheers and thanks for the recipe!

    • Hi Sien! Next time will be prettier as you know what to do instead of trying to understand the directions while you’re actually making it. :) Having a cookie scoop in the kitchen is great! I use it to make meatballs (so all same size!) and scoop the batter (same amount) etc. :) Scooped ice cream needs to remain in a ball shape so we can wrap the mochi around it. :) Thank you for your feedback! xo

  42. Dina

    I’m so happy to see a mochi ice cream recipe! Yours looks so good! Can’t wait to make this recipe. Is the potato starch only to prevent sticking? Or is some added to the bowl before cooking?

    • Hi Dina! So sorry for my late response – I was traveling and couldn’t get back to you sooner. Yes, we only use potato starch to prevent from sticking. :) Hope you enjoy this recipe!

  43. Isabella Tran

    Hi Nami. Do I need to cook potato or cornstarch before using this Mochi ice cream recipe? Please reply. Thanks so much.

    • Hi Isabella! Nope, no need to cook potato/corn starch. When you eat store-bought mochi, you’re actually eating it (without realizing it). :)