Chewy mochi balls filled with fruity, creamy mulberry ice cream
A Sweet Little Treat That’s Worth It 💜
These Mulberry Mochi Ice Cream Balls are chewy, soft, and packed with a cool, fruity center.
If you’ve never tried making your own mochi before, don’t worry—I’ll walk you through it step-by-step.
The combo of stretchy mochi and sweet-tart mulberry ice cream is next-level delicious. It’s the kind of treat that feels fancy but is actually super doable at home.
I love making these when mulberries are in season, or even with frozen ones. You can pop them in your freezer and pull one out whenever you need a little bite of joy.
Why I Love This Recipe
This recipe takes me back to when I first had mochi ice cream from a Japanese market—fascinated by that chewy texture on the outside and the frozen creaminess inside. Now I make them at home with my favorite fruit twist: mulberries!
- You can freeze them and eat them for days
- The flavor is super unique and rich
- Great for impressing guests
- Feels like a bakery-style dessert but totally homemade
Makes: 10 pieces
Total Time: 4 hours (includes freezing time)
Active time: 1 hour
🍨 What You’ll Need
For the Mulberry Ice Cream:
- 1 cup mulberries (fresh or frozen, thawed)
- 1/2 cup sweetened condensed milk
- 1 cup heavy whipping cream
For the Mochi Dough:
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup sugar
- 2/3 cup water
- Cornstarch, for dusting
👩🏻🍳 Pro Tips
- Freeze your filling first – Makes wrapping easier.
- Dust well with cornstarch – Mochi is super sticky.
- Don’t overfill – A little ice cream goes a long way.
- Work fast – The dough gets harder to shape as it cools.
- Use plastic wrap to help shape – Makes forming the balls way easier.
🔧 Tools Required
- Mixing bowls
- Hand mixer or stand mixer
- Fine mesh strainer (optional, for berries)
- Microwave-safe bowl
- Plastic wrap
- Ice cream scoop or melon baller
- Rolling pin
- Baking tray
- Parchment paper
🔁 Substitutions & Variations
- Swap mulberries with raspberries, blackberries, or blueberries.
- Use coconut cream instead of heavy cream for dairy-free.
- Roll the mochi in matcha powder or cocoa instead of cornstarch for a twist.
⏳ Make-Ahead Tips
- You can make the ice cream filling up to 3 days ahead.
- Mochi balls keep well in the freezer for 1–2 weeks (just let them sit out for 5 minutes before eating).
👩🏻🍳 Step-by-Step Instructions
Step 1: Make the Mulberry Ice Cream
Instructions:
Blend mulberries until smooth. In a bowl, whip the cream until soft peaks form. Fold in condensed milk and mulberry purée. Scoop into small balls (about 1 tbsp each) on a lined tray. Freeze for 2–3 hours until solid.
Step 2: Make the Mochi Dough
Instructions:
Mix mochiko, sugar, and water in a microwave-safe bowl. Stir well until smooth. Cover loosely and microwave for 1 minute. Stir, then microwave again in 30-second intervals (2 more times), stirring in between, until thick and sticky.
Step 3: Cool and Roll Out the Mochi
Instructions:
Let the mochi dough cool for 10 minutes. Generously dust parchment paper with cornstarch. Place the dough on it, dust the top with more cornstarch, and roll it out to about 1/4 inch thick. Cut out 3.5-inch circles.
Step 4: Wrap the Ice Cream Balls
Instructions:
Place a frozen ice cream scoop in the center of each mochi round. Quickly wrap the dough around the ice cream, pinching to seal. Wrap each ball in plastic wrap tightly and freeze again for 1 hour.
Step 5: Serve!
Instructions:
Unwrap and let sit at room temp for 5 minutes before serving so the mochi softens. Enjoy immediately!
❄️ Leftovers & Storage
- Keep mochi ice cream wrapped in plastic in an airtight container in the freezer.
- Best eaten within 1–2 weeks for the freshest texture.
- Let sit out for 5 minutes before eating—don’t microwave to thaw!
🧠 Why This Recipe Works (Quick Science)
- Mochiko flour is made from sticky rice, which gives it that stretchy, chewy texture when heated.
- Freezing the ice cream first makes wrapping much easier and keeps it from melting while shaping.
- Cornstarch prevents the dough from sticking without drying it out.
⚠️ Common Mistakes
- Using regular rice flour – it won’t stretch like mochiko.
- Not freezing ice cream enough – it melts and oozes out.
- Forgetting cornstarch dusting – makes it impossible to handle the mochi.
🍵 What to Serve With
- Hot green tea or matcha latte
- Fresh fruit or a berry compote
- A small almond cookie or tea biscuit on the side
❓ FAQ
Can I use store-bought ice cream?
Yes! Just scoop and freeze small balls ahead of time.
Can I make it without a microwave?
You can steam the mochi dough instead—it just takes a bit longer.
What if I don’t have mulberries?
Try blackberries, raspberries, or even a berry jam swirl in vanilla ice cream.
🎉 Final Thoughts
If you’ve ever loved mochi ice cream from the store, you’re going to feel so proud making your own. The soft, stretchy shell and creamy mulberry filling are totally worth the effort. Let me know how it turns out for you in the comments or ask any questions you’ve got—I’m here to help!
