Chocolate Mochi Ice Cream Recipe

Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE This Chocolate Mochi Ice Cream Recipe brings you the best of both worlds with a straightforward method. The soft and chewy texture of a traditional Japanese rice cake is the perfect complement to velvety, cold ice cream. Plus, the decadent cocoa flavor mingles with the subtle sweetness, elevating this frozen treat to your new craveable favorite! Already have an account? Besides having an unforgettable texture contrast and amazing flavor fusion, this frozen dessert is a fun and convenient bite-size treat. You can not only share it at parties, gathering, or on any special occasions, but also enjoy it as a mess-free snack on the go without utensils! Additionally, this dessert is absolutely gorgeous. The striking appearance of the dark brown exterior and glossy ice cream interior makes Chocolate Mochi Ice Cream a dessert with a real wow factor that’s fun to enjoy and share!

What is Chocolate Mochi Ice Cream?

Chocolate Mochi Ice Cream is an exquisite frozen dessert with indulgent velvety chocolate ice cream wrapped in pillowy chocolate-flavored mochi dough.

Chocolate ice cream provides a perfect balance of sweetness and bitterness. Make my Homemade Chocolate Ice Cream or use good quality store-bought ice cream. Chocolate mochi is made from sweet glutinous rice flour and merges a traditional Japanese Mochi Ice Cream Recipe with a luscious cocoa flavor.

Check out my Gorgeous Hawaiian Butter Mochi Recipe, Chewy Mochi Brownies, and Matcha Butter Mochi Recipe for different flavors and textures!

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.

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.

Cut the cold dough into 16 squares by cutting 4 x 4 lines.   Generously dust one ball with cornstarch and roll it between 2 pieces of plastic wrap into a roughly 3×3-inch (7½ x 7½cm) square. Remove the top piece of plastic wrap and set aside.   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 instructions in the video below).   Twist the plastic wrap around the assembled mochi ice cream ball to help it hold its shape, flatten it 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.)   Let the mochi freeze for at least two hours before eating.

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.

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.