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Mochi Ice-cream Balls

about 8 - 10 pieces
Intermediate
120 minutes
These tik tok trend inspired mochi balls are here to stay. They're great fun to make and even more fun to eat! Follow our simple recipe & get baking today!
If you're looking for a unique and delicious dessert to impress your guests, look no further! These bites of heaven are sure to hit the spot.
Recipe Ingredients
How to Prepare
Tips
To keep your mochi balls nice and round, we recommend storing them in an empty egg box in the freezer, lay a sheet of cling film over the egg box and pop in your mochi balls. 
Tips
You can add any flavour ice-cream you like to the centre of your mochi. Firmer ice-cream works best for this recipe as it holds its shape better. 
Tips
You mochi will keep in the freezer for up to 1 month, but we don’t think they’ll last that long! Learn more about freezing bakes from our handy guide.
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Recipe Ingredients

For the Mochi
about 200 gStrawberry Ice-Cream
120 gGlutinous Sweet Rice Flour
50 gCaster Sugar
10 gDr. Oetker Fine Dark Cocoa Powder (1 tbsp)
150 mlWater
50 mlMilk
10 mlDr. Oetker Madagascan Vanilla Extract (2 tsp)

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Picture - Dr. Oetker Fine Dark Cocoa Powder (1 tbsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (2 tsp)
1

First up lets get the ice-cream ready, use a spoon or ice cream scoop to make 8-10 tablespoon size scoops of ice-cream. Pop them onto a lined baking tray and put in the freezer to set. 

2

Now it’s time to make the mochi, pop your flour, caster sugar and Cocoa Powder into a large microwavable bowl and mix to combine. Pop in the water, milk and Vanilla Extract and whisk together until smooth and combined.

3

Cover with cling film and pop into the microwave for 1 minute, stir with a spatula and then pop back in for another minute. Repeat this until your mochi has steamed in the microwave about 4-5 times, it will get firmer as it cooks. You should have a sticky but firm dough. 

4

Leave the mochi in the bowl and cover with cling film, making sure it touches the mochi and pop in the fridge to cool for about 30 minutes.

5

Once your mochi is cool, place a large sheet of greaseproof on your work surface and dust with cornflour, you’ll need to use plenty as the mochi dough is very sticky! Pop the dough onto your dusted greaseproof and cover with cornflour. Dust your rolling pin in cornflour and roll out until approx. 3-5 mm thickness, keep dusting with cornflour if the dough begins to stick. Using a circle cutter approx. 10cm wide cut out 8-10 circles of dough.

6

Working on one mochi ball at a time, pop a ball of ice-cream in the centre of the mocha dough circle and fold it around the ice-cream to completely cover it. You will end up with folds of dough at the base of the ball. Pop the mochi ball straight back into the freezer and start working on your next one. Continue until all your mochi circles are filled with ice-cream! 

7

Store in the freezer until you are ready to serve. 

Tips

  • To keep your mochi balls nice and round, we recommend storing them in an empty egg box in the freezer, lay a sheet of cling film over the egg box and pop in your mochi balls. 
  • You can add any flavour ice-cream you like to the centre of your mochi. Firmer ice-cream works best for this recipe as it holds its shape better. 
  • You mochi will keep in the freezer for up to 1 month, but we don’t think they’ll last that long! Learn more about freezing bakes from our handy guide.