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cookies n cream mochi ice cream frozen mochi

Cookies ‘n Cream Frozen Mochi

  • Author: Jess Bunn
  • Total Time: 30 Minutes
  • Yield: 18-20 Mochi
  • Diet: Vegan


These frozen balls of cookies ‘n cream mochi ice cream are seriously addictive! Quick and easy to make, and easily adapted for vegans, this is about to become your new favourite dessert snack. 



For the Mochi Skins

  • 1 cup glutinous rice flour
  • 1/3 cup white sugar
  • 2 Tbsp cocoa powder*
  • 1 cup water

Filling & Topping

  • 23 cups of ice cream (scooped into 1 Tbsp sized balls)
  • cookie crumbs for serving (optional)
  • cornflour for rolling and dusting


  1. Scoop your ice cream into 1tbsp sized balls and freeze solid.

Cooking the mochi dough

  1. Mix mochi dough ingredients together. Cover the bowl with a plate. Microwave for 1 minute and whisk to combine. Cover again. Microwave for 1 more minute and stir to combine with a wet spatula until homogenous.
  2. Repeat the above mixing with a slightly wet spatula, with 30-second microwave intervals until you have a sticky thick dough (about 2 1/2-3 1/2minutes total).
  3. Dust a sheet of baking paper with cornflour and roll out the mochi dough to 2-3mm thick.
  4. Dust more cornflower as needed to prevent the dough from sticking.
  5. Cut into rounds, knead mochi dough scraps together, repeat the last step and cut more mochi wrappers. Place the finished wrappers into the fridge to set for 30 minutes.
  6. Place ice cream balls into the mochi wrappers. Pinch to close the wrappers. Freeze until solid. Serve with extra cookie crumbs!


*Leave this out for plain, neutral flavoured skins

  • Category: Dessert
  • Method: Microwave
  • Cuisine: Asian-inspired


  • Serving Size: 1
  • Calories: 81.42kcal
  • Sugar: 6.82g
  • Sodium: 12.16mg
  • Fat: 1.7g
  • Saturated Fat: 1.04g
  • Unsaturated Fat: 0,53g
  • Trans Fat: 0g
  • Carbohydrates: 15.24g
  • Fiber: 0.3g
  • Protein: 1.26g
  • Cholesterol: 6.45mg

Keywords: Cookies 'n Cream Frozen Mochi

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