2-ingredient Ice Cream Mochi

Mochi ice cream, or ice cream mochi, is made by wrapping Japanese mochi (pounded sticky rice) around a ball of ice cream.

Invented in Southern California in the early 1990s by wife and husband team of Frances Hashimoto and Joel Friedman, they are now a ubiquitous frozen dessert choice in supermarkets and convenience stores.

An early precursor of the dessert called Yukimi Daifuku was made by Lotte in Japan, using rice starch for the mochi and rice milk instead of ice cream for the filling.

I first made a version of mochi ice cream years ago, using Cooking With Dog’s recipe for the mochi, and regular store-bought ice cream for the filling. You can watch my original video here.

But this recipe is even simpler as it utilizes only two ingredients: Melona popsicles for both the filling and mixed with sticky rice flour for the wrapper. (My recipe was adapted from DungYi Kitchen’s, here.)

Now I realize that you may not be able to readily find Melona popsicles (unless you happen to live near a Korean grocer.) But I suspect that you could make this recipe using a Fudgesicle or a creamsicle instead. Of course the flavor profile would be different, but the textures would remain roughly the same.

And while this recipe proved to be a little trickier than I anticipated, I’d love to hear the story of your attempts making whatever version you decide. So be sure to chime in in the comments below!

Cross-section of homemade. Melona melon mochi.

Melona Mochi – Melon Ice Cream-Filled Mochi

5 from 3 votes
Prep Time 1 hr
Cook Time 2 mins
Freezing 2 hrs
Total Time 3 hrs 2 mins
Course Dessert
Cuisine Japanese, Korean
Servings 4
Calories 159 kcal


  • freezer
  • microwave or stove top


  • 150 ml Melon brand creamsicles melted
  • 100 g glutinous rice flour or mochiko


  • In a microwave-safe container melt 3 popsicles. Remove the sticks. Measure 150 ml.
  • Add the melted popsicle to the rice flour in a microwave-safe bowl and whisk to combine.
  • Cover with plastic wrap and microwave for 2 minutes.
  • Uncover and use a spatula to stir well. If the mixture is pasty return to the microwave for 30-60 seconds.
  • Once the mixture has formed into a dough turn out on to an oiled countertop and begin kneading 1-3 minutes or until smooth.
  • Divide the dough into 6 equal pieces.
  • Flatten each piece of mochi into a 5"(13 cm) disc.
  • Line a small muffin tin with plastic wrap and lay the mochi inside creating a bowl.
  • Cut a 1"(2 cm) section of Melona popsicle and place it inside of the mochi bowl.
  • Pinch up the sides of the mochi forming a little parcel.
  • Draw up the sides of the plastic wrap around the mochi parcel and twist tightly to form a round hemisphere.
  • Place the ice cream-filled mochi into the freezer and chill for at least an hour before serving.


Calories: 159kcalCarbohydrates: 31gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 28mgPotassium: 97mgFiber: 1gSugar: 8gVitamin A: 168IUVitamin C: 1mgCalcium: 63mgIron: 1mg
Keyword dessert, fried ice cream, frozen, ice cream mochi, mochi
Tried this recipe?Let us know how it was!

5 thoughts on “2-ingredient Ice Cream Mochi”

  1. Do you think it would be possible to do this recipe without a microwave? If so how would you heat the mochi? If I took the bowl covered in plastic wrap and put it on a double boiler maybe?

  2. This might be great – it’s hot inTucson so I think a trip to the Korean market is in order. Is the mochi nice and chewy?

  3. 5 stars
    I can’t seem to find the Melon Flavored Creamsicles here in the Southeast part of the US. I can get a Melon Flavored Milk Drink made by Binggrae from Amazon. Do you think that would give the same flavor if I make them into my own freeze-pops?

  4. I’m not sure since I’ve never tasted that particular drink, but please let me know how it goes if you try it.

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