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So, use Mochiko if you can but if not then any brand will do. It also turned a bit hard after freezing. I’ve tried a few other brands and it worked, but the taste and texture was not as soft and chewy. It will give you a much better texture and taste. All brands of glutinous rice flour will work for this recipe, but I prefer using Mochiko which is a Japanese brand. Glutinous rice flour is made from grinding and dehydrating glutinous rice kernels, otherwise known as sticky rice or sweet rice. Contrary to the name, it doesn’t mean it has gluten! I know, this is always a surprise to so many people who have gluten intolerance. The main ingredient of mochi is glutinous rice flour. This is a shock to many people, but yes! Mochi is gluten-free. Your first time making this may not be picture perfect, but I assure you that it’s not too difficult 🙂 Mochi ice cream is gluten-free!? It’s not easy! But, I’ve learned so many things since then and I’m here to share all of my tips and tricks with you. My first attempt at making mochi ice cream was a disaster. I’ve made mochi ice cream so many times that I’ve lost track… It’s actually what I was most known for making when I was new to social media, until I transitioned to making more dinner recipes. Now you can fully customize this delicious treat at home!

Mochi ice cream is the perfect balance of soft, chewy and sweet.