This mochi ice cream could not be simpler. It only takes two simple ingredients. Both the pillowy mochi dough and the filling are packed with rich ube. All you need is mochiko (sweet rice flour) and ube ice cream to get started. Give this effortless 2-ingredient ube mochi ice cream a try!
Why You’ll Love This 2 Ingredient Ube Mochi Ice Cream Recipe
It only takes two ingredients: No specialty equipment, no stress.
It looks incredibly impressive: These little purple mochi balls look like they came straight from a trendy dessert shop.
It’s chewy, creamy, and cold all at once: The contrast between the soft, pillowy mochi dough and the cold, creamy ice cream filling is such a good texture combination.
You can make a whole batch ahead of time: These freeze beautifully, so you can make them on Sunday and treat yourself all week long.
It is naturally gluten-free: Mochiko is made from glutinous rice, which is actually gluten-free — so this treat is one everyone at the table can enjoy.
Ingredients
Dough:
- 1/2 cup mochiko (sweet rice flour)
- The main base for the mochi dough
- 1/2 cup ube ice cream (melted)
- Flavors the dough
Filling:
- Additional ube ice cream (scooped)
- The main ingredient for the fillings
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Add about 1/2 cup ube ice cream to a microwave-safe bowl. Microwave in short intervals (20–30 seconds at a time), stirring in between, until fully melted.
Add mochiko to the melted ice cream and mix until smooth and lump-free.
Cover the bowl with plastic wrap and poke a few holes for ventilation.
Microwave for 1 minute. Microwave again for 20 seconds. Repeat in 20-second intervals as needed until the dough becomes thick, sticky, and slightly translucent.
Let it cool until it’s safe to handle. It should be warm but not hot.
Lightly dust a surface with starch (or use parchment). Roll out the dough to an even thickness.
Cut into 2–4 pieces. Place a scoop of ube ice cream in the center of each piece.
Gently stretch and pinch the dough around the ice cream to seal it completely.
Place wrapped mochi on a parchment-lined tray and freeze until firm.
Let it sit at room temperature for about 5 minutes before eating for the best texture.
Storage Tips
Store mochi in an airtight container in the freezer for up to 2 weeks.
Avoid refreezing. Once it is thawed, the texture will not be as good.
Ube Mochi Ice Cream Tips
Make sure the ice cream is firm before adding it to the mochi. Firm ice cream is easier to work with and it won’t melt as quickly.
Dust the workstation generously with cornstarch. The mochi dough will be sticky.
2 Ingredient Ube Mochi Ice Cream
Ingredients
- Dough:
- 1/2 cup mochiko sweet rice flour
- 1/2 cup ube ice cream melted
- Filling:
- Additional ube ice cream scooped
Instructions
- Add about 1/2 cup ube ice cream to a microwave-safe bowl. Microwave in short intervals (20–30 seconds at a time), stirring in between, until fully melted.
- Add mochiko to the melted ice cream and mix until smooth and lump-free.
- Cover the bowl with plastic wrap and poke a few holes for ventilation. Microwave for 1 minute. Microwave again for 20 seconds. Repeat in 20-second intervals as needed until the dough becomes thick, sticky, and slightly translucent.
- Let it cool until it’s safe to handle. It should be warm but not hot.
- Lightly dust a surface with starch (or use parchment). Roll out the dough to an even thickness.
- Cut into 2–4 pieces. Place a scoop of ube ice cream in the center of each piece.
- Gently stretch and pinch the dough around the ice cream to seal it completely.
- Place wrapped mochi on a parchment-lined tray and freeze until firm.
- Let it sit at room temperature for about 5 minutes before eating for the best texture.
If you enjoyed this ube mochi ice cream recipe, you might also like my halo halo at home recipe.
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