Mochi ice cream

Delicate rice dough encases tropical or pistachio ice cream in these chewy-smooth, handmade mochi gems. A freezer-friendly dessert treat with natural colours and optional toppings for an elegant finish.

By Vivien Wong
From Saturday Kitchen

Mochi ice cream scores a Nutri-score of C. It’s a treat after all — but made with natural colouring and portioned individually, it offers sweet simplicity with mindful indulgence.

KitchenCraft World of Flavours 2cm Bamboo Steamer Basket, 2 Tier, Ideal for Best for Dim Sum, Vegetables, Bao Buns, Meat and Fish, Beige

£11.89 (available from £11.41)

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Ingredients

For the mango and passionfruit mochi ice cream

• 4 x 32g tropical ice cream balls
• 150g glutinous rice flour, plus 10g extra for dusting
• 35g cornflour
• 45g sugar
• Olive oil spray
• ¼ tsp spirulina
• ¼ tsp beetroot powder

For the pistachio mochi ice cream

• 4 x 32g pistachio ice cream balls
• 150g glutinous rice flour, plus 10g extra for dusting
• 35g cornflour
• 45g caster sugar
• Olive oil spray
• 1 tsp spinach powder

For the pistachio mochi toppings

• 10g honey-coated roasted pistachios
• 10g kataifi
• 10g chocolate sauce

Method

Mango and Passionfruit Mochi

1. Freeze the ice cream balls: Scoop small balls of tropical ice cream onto a parchment-lined tray, packing tightly. Freeze for at least 1 hour.
2. Make the mochi dough: Combine 220ml water with rice flour, cornflour and sugar. Whisk until smooth. Oil a small cake tin, pour in mixture, and steam over boiling water for about 20 minutes.
3. Colour the dough: Mix in spirulina and beetroot powder until evenly tinted. Let cool for 30 minutes.
4. Roll and cut: Dust parchment paper with rice flour. Roll dough into a 5mm-thick sheet. Cut large and medium circles to encase ice cream balls.
5. Shape the mochi: Wrap frozen ice cream ball in dough, sealing it. Use a biscuit cutter to shape and smooth the edges. Dust off excess flour. Freeze until ready to serve.
6. To serve: Let soften for 5 minutes before eating.

Pistachio Mochi

1. Repeat the process: Freeze pistachio ice cream balls as above.
2. Make mochi dough: Use the same measurements, but mix in spinach powder only after steaming.
3. Shape and roll: Follow mango steps for rolling, cutting and shaping around the pistachio ice cream.
4. Garnish: Before serving, sprinkle with pistachios, kataifi and a drizzle of chocolate sauce.

What can you serve with this

1. Green tea: Light and astringent — traditionally paired with mochi to cut sweetness.
2. Cookie crumble: Adds crunch if serving mochi plated or cut into halves.
3. Fruit coulis: A drizzle of mango, raspberry or lychee sauce complements the fillings.
4. Edible flowers: For beautiful presentation on an entertaining plate.
5. Toasted coconut flakes: Adds tropical crunch and richness alongside mango mochi.

FAQs for Mochi Ice Cream

• Can I use store-bought ice cream? Yes! That’s exactly what’s recommended — just scoop and freeze firmly before wrapping.
• Why is glutinous rice flour used? It gives mochi its signature chewy bounce, completely gluten-free despite the name.
• Can I make mochi in advance? Absolutely. Keep them frozen and soften slightly before serving.
• What if I don’t have beetroot or spirulina powder? Use natural food colouring or keep the dough plain — flavour won’t be affected.
• Can I colour and flavour the dough differently? Yes! Matcha, cocoa powder or fruit juice powders create fun variations.

Nutri-score Health Check

This dessert earns a Nutri-score of C. It’s a treat but crafted with minimal ingredients, small portion sizes and free from additives or artificial dyes.

Positive Factors

• Portion-controlled ice cream – Small sizes make it easy to indulge while monitoring sugar and fat.
• Glutinous rice flour and natural colourings – Whole, simple ingredients with no preservatives.

Negative Factors

• Sugar – Present in both dough and ice cream.
• Calories from toppings and chocolate sauce – Optional and can be used sparingly.

Nutri-score has been estimated from the listed ingredients and portion size for guidance only.