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4.5 from 2 votes
Five Chocolate Mochi Ice Cream balls are served on a blue scalloped plate with the top one cut into half. The exterior mochi is dark brown soft and chewy traditional Japanese sticky rice cake. The inside is glossy velvety, cold ice cream.
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Chocolate Mochi Ice Cream Recipe
Prep Time
1 hr
Cook Time
2 mins
Chill dough for
2 hrs
Total Time
3 hrs 2 mins
 

Try this easy yet divine Chocolate Mochi Ice Cream recipe with rich cocoa, creamy ice cream, and chewy mochi in one indulgent frozen delight.

Servings: 16 mochi
Author: Gemma Stafford
Ingredients
  • ¾ cup (3 ¾ oz/105 g) mochiko flour
  • 7 tablespoons (3 ¼ oz/90 g) granulated sugar
  • 3 tablespoons (¾ oz/21 g) cocoa powder
  • 1 cup (8 fl oz/240 ml) whole milk
  • 3 tablespoons (1½ oz/42 g) butter, softened
  • 3 cups (1 tub) chocolate ice cream
Instructions
  1. Line an 8x8-inch (20x20 cm) baking dish with parchment paper and set aside.

  2. In a large microwave-safe bowl, combine the mochiko flour, sugar, and cocoa powder then whisk in the milk.

  3. Cover the bowl with plastic wrap and microwave on HIGH for 2 minutes.

  4. Carefully remove the plastic wrap, add in the butter, and whisk the batter, scraping the sides of the bowl until the butter melts and the batter comes together. Depending on your microwave, you may need to repeat this process for another 30 seconds or a minute. The mochi is done when it holds together in the center of the bowl (it will still be soft and spreadable, but also hold its shape)

  5. Spread this batter into your prepared pan all the way to the edges, cover and refrigerate until completely cold, about 2 hours.

  6. While the mochi is chilling, scoop sixteen 1½ tablespoon sized balls of ice cream onto a small baking tray lined with parchment. Place in the freezer until ready to use.

Assembling the Mochi Ice Cream

  1. Cut the cold dough into 16 squares by cutting 4 x 4 lines.

  2. Working with one square of mochi dough at a time (keep the rest in the refrigerator to keep cold), generously dust with cornstarch and roll between 2 pieces of plastic wrap into a roughly 3x3-inch (7½ x 7½cm) square. Remove the top piece of plastic wrap and set aside.

  3. Working quickly, place a ball of ice cream in the center of the mochi square and use the bottom piece of plastic wrap to help you handle the mochi and wrap it around the ice cream (see step by step video above).
  4. Twist the plastic wrap around the assembled mochi ice cream ball to help it hold its shape, flatten slightly into a dome shape and, keeping it wrapped in plastic, return it to the freezer. Repeat with the remaining mochi and ice cream balls. (You can reuse the top piece of plastic wrap for all of the mochi.)

  5. Let the mochi freeze for at least 2 hours before eating. When ready to enjoy, allow the mochi to sit at room temperature for 5 minutes before eating. The assembled, plastic wrapped mochi will keep well in the freezer for up to 2 months.