Chocolate Mochi Ice Cream Recipe

Tools You Need

• Measuring cups and measuring spoons
• 8×8-inch baking sheet
• Large microwave-safe bowl
• Hand whisk
• Cling wrap
• Silicone/rubber spatula
• Small freezer-safe baking pan
• Rolling pin

Key Ingredients for Chocolate Mochi Ice Cream and Why

• Glutinous rice flour / Mochiko flour (aka “sweet rice flour”):

  Mochiko flour is made from finely-milled glutinous rice or sweet rice which is a unique type of short-grain variety that’s different from other rice.

  • It has little to no amylose but contains just amylopectin, contributing to the adhesive characteristic of glutinous rice.
  • On the contrary, other kinds of normal rice contain both amylopectin and amylose, which gives them a less sticky texture.

• Granulated sugar (aka white sugar):

  • Granulated sugar adds sweetness to mochi, which is ideal for balancing the bitterness of cocoa powder.
  • Sugar competes with starch for water, interfering with the formation of a firm gel structure. This helps ensure a soft chewy texture.
  • Furthermore, sugar also delays the retrogradation of starch, maintaining a softer and chewier consistency for a longer period.

• Cocoa powder:

Cocoa powder enhances the overall taste profile and also lends a deep brown color, giving this dessert visual appeal. Always buy ‘unsweetened’ cocoa powder for baking as it doesn’t not have added sugar.

• Whole milk:

Compared to reduced-fat milk or non-fat milk:

• • Whole milk has a sufficient amount of milk fat to enrich the flavor with a subtle creaminess.
  • Meanwhile, whole milk also provides more casein to bind ingredients better for a cohesive texture.

• Butter (softened):

  • Butter adds a rich nutty flavor and aroma.
  • The milk fat in butter improves the dough’s elasticity resulting in a smoother and more pliable consistency for a longer time.

• Chocolate ice cream:

  • Chocolate ice cream serves as the core of this dessert, providing rich and satisfying flavor and a cold refreshing sensation.
  • The velvety interior complements the chewy chocolate exterior, creating a well-balanced dessert.

• Cornstarch (for dusting):

  • Cornstarch prevents stickiness and absorbs moisture to achieve the desired final product.

How to Make Chocolate Mochi Ice Cream

• Making the Mochi

Can I Make Chocolate Mochi Ice Cream in Advance?

Yes, you can make chocolate mochi ice cream ahead of time.

The assembled, plastic-wrapped mochi will keep well in the freezer for up to two months.

How to Store Chocolate Mochi Ice Cream

The best way to store mochi ice cream is to keep it tightly wrapped in plastic wrap in the freezer for up to 8 weeks.

FAQs

What can I use instead of sweet rice flour?

Glutinous/sweet rice flour is mochi’s signature ingredient, and there is NO substitute to achieve the same result.

• Sweet rice has no to little amylose but contains just amylopectin, contributing to the adhesive characteristic of glutinous rice.
• On the contrary, other kinds of normal rice contain both amylopectin and amylose and have a less sticky texture.

Can I use a different method to cook the mochi dough?

Yes, you can cook mochi on the stovetop.

• Bring the steamer/ pot of water to a boil then keep the heat at medium-high. Place the bowl (covering it with a tea towel or paper towel to absorb dripping steaming water from the lid), in a steamer on the stovetop. Steam for roughly 20 minutes.
• Use a wet spatula to stir it halfway through. Cook until it turns from white to shiny translucent color. Then continue per my recipe.

How do I prevent the mochi from sticking to my hands when shaping it?

• Generously dust each mochi dough ball with cornstarch and roll between 2 pieces of plastic wrap into a desired shape.
• Remove the top piece of plastic wrap and set aside. Keep the bottom piece of plastic for wrapping and storing mochi ice cream.

What’s the substitute for cornstarch?

In order to prevent mochi from sticking, you can also use potato starch, tapioca starch, arrowroot starch, or rice flour.

Gemma’s Pro Chef Tips

• Every microwave is different – your mochi may take more or less time to cook than mine did. Go slowly and keep checking and stirring until it’s done.
• There is a lot of plastic wrap used in making this mochi – it is very soft and almost impossible to roll and assemble without it, but if we find another method we will be sure to let you know!
• When assembling the mochi ice cream, you must work quickly and keep everything as cold as possible. The ice cream will begin to melt almost immediately.
• You can try making this with any flavor of my no-churn ice cream or gelato!
• This mochi can also be cut into small cubes, dusted very lightly with cornstarch to prevent sticking, and served as an ice cream topping.
• You can easily buy mochiko flour here on Amazon.

More Mochi, Ice Cream, and Gelato Recipes