Curious about the viral frozen treat taking over dessert menus and freezer aisles? Meet Red Bean Mochi Ice Cream—a Japanese-inspired dessert that wraps chewy rice dough around sweet red bean paste and a cool, creamy ice cream center. With a surge in global searches for “mochi ice cream,” “red bean desserts,” and “Asian frozen treats,” this recipe blends texture, culture, and flavor in a fun, bite-sized package. It’s gluten-free, make-ahead friendly, and offers an exciting alternative to ordinary ice cream.
Ingredients List
Making mochi ice cream at home requires just a few specialty ingredients and a bit of patience. Here’s your breakdown:
| Ingredient | Quantity | Description | Substitutions |
|---|---|---|---|
| Sweet rice flour (mochiko) | 1 cup | Essential for stretchy, chewy mochi | Shiratamako (for extra elasticity) |
| Sugar | ¼ cup | Sweetens the dough | Coconut sugar or monk fruit sweetener |
| Water | ¾ cup | Hydrates the flour | Unsweetened coconut water for flavor |
| Cornstarch or potato starch | ½ cup | For dusting to prevent sticking | Tapioca starch |
| Vanilla ice cream (or matcha, coconut, etc.) | 1 pint | Softened slightly for scooping | Vegan or dairy-free ice cream |
| Sweet red bean paste (anko) | ½ cup | Smooth or chunky | Omit for plain mochi ice cream or sub jam |
Timing
- Prep Time: 25 minutes
- Cook Time: 4 minutes (microwave method)
- Assembling & Freezing Time: 2–3 hours
- Total Time: 3 hours minimum
The trick is working quickly once your mochi is cooked—so prep your tools and fillings ahead of time.
Step-by-Step Instructions
1. Prep Ice Cream Balls
Scoop small balls of ice cream (1–2 tablespoons each) and place on a parchment-lined tray. Freeze until solid (at least 1 hour). If using red bean paste, flatten a teaspoon and press it into the top of each scoop before refreezing.
2. Make the Mochi Dough
In a microwave-safe bowl, mix sweet rice flour, sugar, and water until smooth. Cover loosely with plastic wrap and microwave for 1 minute. Stir, then repeat 2–3 more times in 1-minute bursts until the dough is sticky and translucent.
3. Dust and Roll
Generously dust a surface with cornstarch. Transfer mochi dough to the surface and roll out to ¼-inch thickness using a starch-dusted rolling pin. Let cool for a few minutes.
4. Cut and Fill
Use a round cutter (about 3.5–4 inches wide) to cut mochi circles. Place a frozen scoop of red bean-topped ice cream in the center of each, then quickly gather and pinch the edges to seal. Work fast—mochi seals best while pliable.
5. Freeze Again
Wrap each mochi ball in plastic wrap and freeze for at least 2 hours to firm up.
6. Serve and Enjoy
Let mochi sit at room temperature for 5–10 minutes before serving for the perfect chewy bite.
Nutritional Information
Per piece (based on 8 servings with red bean and ice cream):
- Calories: 160
- Fat: 6g
- Carbohydrates: 24g
- Protein: 2g
- Sugar: 15g
- Sodium: 40mg
- Gluten-Free: Yes (if ingredients used are certified gluten-free)
With protein from red beans and portion-controlled indulgence, this dessert offers both fun and function.
Healthier Alternatives for the Recipe
- Vegan Version: Use dairy-free vanilla or coconut milk-based ice cream.
- Lower Sugar: Use stevia-sweetened ice cream and reduce sugar in mochi dough.
- Fruit-Filled: Replace red bean with mashed mango, strawberry jam, or pureed dates.
- Smaller Portions: Use mini scoops and smaller cutters for bite-sized treats.
Serving Suggestions
- With Green Tea: A classic match—try hot matcha or iced jasmine.
- On a Dessert Platter: Pair with fruit skewers, sesame cookies, or sliced mochi bars.
- With a Dusting of Matcha or Cocoa: Sprinkle lightly before serving for contrast.
- For Kids’ Parties: Offer a mochi ice cream bar with different fillings and flavors.
Common Mistakes to Avoid
- Overcooking Mochi Dough: Microwave just until translucent—overcooking makes it rubbery.
- Undersized Circles: Make mochi big enough to cover the ice cream entirely.
- Sticky Mess: Use plenty of starch for rolling and cutting; mochi is extremely sticky when warm.
- Working Too Slowly: Have everything prepped—the dough becomes harder to handle as it cools.
Storing Tips for the Recipe
- Freeze Immediately: After assembly, wrap tightly in plastic and freeze.
- Storage Duration: Keeps well in the freezer for up to 2 weeks.
- Prevent Freezer Burn: Use airtight containers or zip-top bags for extra protection.
- Thaw Properly: Let sit for 5–10 minutes before enjoying for the best texture.
Conclusion
Red Bean Mochi Ice Cream is the ultimate mix of chewy, creamy, and cool. It’s a dessert experience like no other—playful, portable, and perfectly portioned. Whether you’re introducing your guests to mochi for the first time or perfecting your own homemade stash, this recipe delivers fun and flavor in every bite. Try it, share it, and subscribe for more creative global desserts you can make at home.
FAQs
Q: Can I use store-bought mochi dough?
Store-bought wraps are rare, but if available, they work well—just thaw slightly before using.
Q: Can I make this without red bean?
Yes! You can make plain vanilla, matcha, mango, or chocolate-filled mochi ice cream.
Q: What kind of ice cream works best?
Use firm, scoopable ice cream—avoid overly soft or airy types for best shaping.
Q: Is this recipe kid-friendly?
Absolutely. It’s fun to assemble and great for small hands and sweet tooths alike.
