Chocolate mochi ice cream is a new way to enjoy ice cream. It’s come from Japan and really fun to enjoy biting into it. Chewy and cold dessert.
We can make endless flavors, whether from the ice cream flavors or the mochi shell flavors. Because I’m in love with chocolate flavor, I do both. I make chocolate ice cream and chocolate mochi shell. It is
By the way, the first time I make this recipe, I didn’t use sugar in the mochi shell. I think it’s quite good, but the absence of sugar makes it bitter from cocoa powder. So in the second try, we use sugar to balance the bitterness from cocoa.
It was lit, guys. So good for people who love chocolate. Or for common people, really.
If you want to make it quick, you absolutely have a freedom to make the ice cream yourself or use store-bought ice cream. Because I want to make it quick, easy and simple, I use my favorite store-bought chocolate ice cream.
For the shell, we need four ingredients. They are sweet glutinous rice powder, water, cocoa powder, and sugar.
The process is quite easy but you might need some practices to shape it perfectly.
How to make chocolate mochi ice cream:
Scoop the chocolate ice cream using ice cream scoop about 1/3 cup, then place it into a paper cup.
Repeat for the remaining 5 paper cups.
Mix glutinous rice flour with cocoa and powdered sugar in a bowl then add water.
Wrap the steamer lid with a cloth so the water from steaming doesn’t enter the mochi mixture.
Steam mochi mixture in a steamer for about 15 minutes.
When it is done, pour cornstarch into a tray so the mochi won’t stick.
Transfer the mochi into a tray and dust it with cornstarch on top of the mochi and also dust the cornstarch on a rolling pin so the mochi won’t stick to it.
Roll mochi to a thickness of about 2-4 mm with a rolling pin. Using pizza cutter, cut mochi into 6 15cmx15cm square.
Remove the chocolate ice cream from a
Gather mochi dough together to cover the ice cream completely, pinch the edges together at the base. Cut off any excess dough. Then wrap it with cling wrap.
Repeat with the remaining chocoalte ice cream and mochi dough squares.
Freeze to firm the chocolate mochi ice cream.
You might like these recipes:
Chocolate Mochi Ice Cream
Ingredients
- ½ cup Glutinous rice flour
- ⅛ cup Cocoa powder
- 1 tbsp Powdered sugar
- 120 ml Water
- 2 cups Chocolate ice cream
- ¾ cup Cornstarch
Instructions
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Scoop the chocolate ice cream using ice cream scoop about 1/3 cup, then place it into a paper cup. Repeat for remaining 5 paper cups.
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Freeze for about 30 minutes.
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Mix glutinous rice flour with cocoa and powdered sugar in a bowl then add water.
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Wrap the steamer lid with a cloth so the water from steaming doesn't enter the mochi mixture. Steam mochi mixture in a steamer for about 15 minutes.
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When it is done, pour cornstarch into a tray so the mochi won't stick.
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Transfer the mochi into a tray and dust it with cornstarch on top of the mochi and also dust the cornstarch on a rolling pin so the mochi won't stick to it.
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Roll mochi to a thickness of about 2-4 mm with a rolling pin.
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Using a pizza cutter, cut mochi into 6 15cmx15cm square.
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Remove the chocolate ice cream from a paper cup.
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Place ice cream in the center of a mochi dough square. Gather mochi dough together to cover the ice cream completely, pinch the edges together at the base.
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Cut off any excess dough. Then wrap it with cling wrap.
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Repeat with the remaining chocolate ice cream and mochi dough squares.
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Freeze to firm the chocolate mochi ice cream.
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Your chocolate mochi ice cream is done. Take out from the freezer to enjoy it whenever you want.
Sandra says
You might want to let the mochi cool before using it to wrap the ice cream.
Sophie says
Can you make this in the mircowave?
muchbutter says
Yes, many people cook the mochi in a microwave. We never use it though, so we don’t know how much the power and the time using a microwave.
Gorden Ramsay says
Love it DarLING! Keep up the work!
Anvie says
I made my dough in the microwave as I didn’t have a steamer
I had it at 360 watts
Microwave 1 min then mix
Microwave 2 min then mix
Microwave 45 secs then mix
This is what I did
popy says
no I don’t think soo
Bailey says
What are the measurements for the dry ingredients?
muchbutter says
They are in the recipe box.
Gorden Ramsay says
LoVe It DaRlInG OMFG I LOVE THIS SO MUCH
Lola says
I used regular rice flour because I didn’t know the difference. anyone know how to save it so I can still use the mixture???
muchbutter says
Rice flour is closer to wheat flour and yields a cake-like consistency whereas Glutinous Rice Flour yields a sticky and chewy texture. If you use regular rice flour, then we won’t get the chewy texture that mochi usually has.