Tiramisu Ice Cream Mochi

I am obsessed with making ice cream mochi at the moment. I know everyone on the internet is obsessed with Little Moons (I love them too!) but did you know that mochi are actually really easy to make?? Such a delicious thing to have in the freezer at the end of a long day or for pulling out after a dinner party – everyone loves them!


You can make any flavour you like but at the moment I just want everything to be tiramisu. It’s just the best, don’t you agree??


Anyway, please give these a go as they really are so simple and so so good.

  • Author: Margie



For the ice cream:

1 can (14oz) condensed milk,

600ml double cream

1 tsp instant coffee powder

½ tsp vanilla extract


For the dough:

  • 60g glutinous rice flour (I just order this from Amazon)
  • 30g caster sugar
  • 100ml water
  • cornstarch for rolling the dough
  • cocoa powder for rolling the mochi in


  1. For the ice cream whisk all the ingredients together with an electric whisk until thick and stiff (soft peaks).

    Use an ice cream scoop ( or spoon) to scoop dollops of ice cream onto a parchment-lined baking tray, or you can use a muffin tin lined with cling film or cupcake cases. You want them to be about the size of a golf ball Repeat until you have 8 small balls. Freeze to firm up

  2. Mix the glutinous rice flour and sugar in a bowl.

  3. Fill a saucepan with 100ml of water and then turn the heat on high.

  4. Add the dry ingredients to the water. Stir to combine. The mixture should be runny and watery

  5. Keep stirring, there will be lumps but don’t panic, it will come together.

  6. Once you have one mass, turn the heat to medium, and push it around the pan. Add a splash more water and keep stirring.

  7. Once the mixture is a bit translucent, sticky, and slightly firm, it’s done.

  8. Sprinkle your worktop with cornstarch.

  9. Transfer the mochi to the board with a wooden spoon. It will be VERY sticky and stretchy. It will be very hot at this point so be careful and wait until it comes down to room temp so you can handle it.

  10. Sprinkle it with a little cornflour. Divide into 8 pieces and flatten with your hand and then wrap around a ball of ice cream, pinching closed with your fingers and shaping into a ball shape.

  11. Roll each ball in cocoa powder

  12. Freeze to firm up

  13. Take out of the freezer to enjoy whenever you want

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