Satisfy your chocolate cravings with this chocolate mochi ice cream: rich chocolate ice cream wrapped in soft, chewy mochi!
I’ve always loved mochi and ice cream, so mochi ice cream was a childhood favorite! My go-to was Yukimi Daifuku—vanilla ice cream wrapped in soft mochi (A must-try if you’re in Japan!).
This recipe keeps the mochi soft and chewy, even after freezing, thanks to a touch of oil.
But fair warning—they’re so good, you might not have any leftovers!
In This Post
Jump to Recipe✏️What is Mochi Ice Cream?
Mochi ice cream is a Japanese treat where a ball of ice cream is wrapped in soft, chewy mochi. Mochi is a sticky dough made from mochiko (sweet rice flour or glutinous rice flour).
Even though it’s called 'mochi' ice cream, the type of mochi we’ll be making is called gyu-hi.
While mochi in Japanese typically refers to square or flat circular rice cakes made by pounding sweet rice (mochi rice), gyu-hi is prepared by mixing mochiko (sweet rice flour) with water and heating the dough.
There are so many varieties of mochi ice cream!
You can simply omit the cocoa powder from the mochi to make it plain and wrap any flavor of ice cream you like—from matcha to Ben & Jerry’s Half Baked, which is our favorite!
🍳Let's Make This Together!
1. prep the ice cream
Scoop the ice cream and let it chill in the freezer for 2 hours.
2. make the mochi
Mix the mochi ingredients, microwave them, and knead them until it becomes silky and smooth.
3. Roll out the mochi
Roll out the mochi to 0.2 inches (5mm) thick.
4. Wrap the ice cream and enjoy!
Wrap the ice cream with the mochi, and enjoy!
🍦How to Wrap Ice Cream with Mochi
💌If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I'd love to see your creation!
Homemade Chocolate Mochi Ice Cream
Ingredients
- 8 scoops chocolate ice cream #20 cookie scoop size
- About ½ cup cornstarch to dust the work surface
For the mochi
- ½ cup mochiko (glutinous rice flour) 95g, note1
- ⅓ cup white granulated sugar 70g
- 2 tablespoons cocoa powder
- ⅔ cup water 142g
- 1 teaspoon neutral oil
Instructions
Prep the Ice Cream
- Chill the ice cream: Scoop 8 scoops chocolate ice cream using a #20 cookie or ice cream scoop (about 2 tablespoons size) into muffin cups, and let them chill in the freezer for at least 2 hours. You can easily scoop ice cream by soaking your scoop in water.
Prep the Mochi
- Dust the work surface: Generously dust your work surface with About ½ cup cornstarch.
- Mix the dry ingredients: Combine ½ cup mochiko (glutinous rice flour), ⅓ cup white granulated sugar, and 2 tablespoons cocoa powder in a microwave-safe bowl. Use a spatula to mix.
- Add water and oil: Gradually add ⅔ cup water, stirring until the mixture is smooth and free of lumps. Mix in 1 teaspoon neutral oil thoroughly.
- Microwave the mochi (note2): Cover the bowl with plastic wrap and poke small holes in it with a fork. Microwave for 1 minute and 30 seconds, then remove it and mix well. Microwave for another 30 seconds and knead the mochi. Repeat this “microwave for 30 seconds and knead” process two more times, or until the mochi forms a ball, becomes silky, stretches well, and comes off the spatula without sticking to it.- Taste test a small portion. If you detect the texture of uncooked rice flour, microwave for another 15–30 seconds.
- Roll the mochi: Spread the mochi on the dusted work surface and dust the top with cornstarch. Dust a rolling pin and roll the mochi into a square about 0.2 inches (5mm) thick, and let it cool to room temperature (about 15–30 minutes).
- Cut the mochi: Slice the mochi into 6 pieces.
Wrap the Ice Cream
- Wrap individual ice cream balls (note3):Note: Remove one ice cream ball at a time from the freezer to prevent melting.1. Place a sheet of plastic wrap on your counter. Remove excess cornstarch from one mochi sheet and put it on the plastic wrap.2. Gently stretch the mochi with your hands so it’s large enough to wrap the ice cream ball.3. Form a circle with your thumb and index finger, place the mochi sheet over it, and position the ice cream (rounded side down) in the center. Drop the ice cream into the circle, wrapping it snugly with the mochi.4. Seal the opening tightly, trim off excess mochi, and wrap the mochi ice cream in plastic wrap.5. Immediately return the wrapped mochi ice cream to the freezer, and repeat the same processes to create more mochi ice cream.
- Use leftover dough: Combine any leftover mochi dough, roll it out to the same thickness, and cut it into two additional sheets. Repeat the process to make two more mochi ice creams.
Serve
- Let the mochi ice cream sit at room temperature for about 10 minutes before serving. Enjoy!
Notes
🍴How to Eat Mochi Ice Cream
You can either eat the whole thing as it is or use it to create treats such as a mochi ice cream cookie sandwich.
I always eat mochi ice cream as it is because I love the texture of mochi!
🗄️Storage Tips
Wrap each mochi ice cream ball in plastic wrap and place them in an airtight container.
- Freezer: Store for up to 1 month.
- When to eat: Let them sit in the fridge or at room temperature until the ice cream becomes slightly soft.
❓Frequently Asked Questions About This Recipe
For a gluten-free version: Use certified gluten-free glutinous rice flour.
For a nut-free version: Choose nut-free ice cream.
For a vegan version: Use vegan ice cream.
Unfortunately, glutinous rice flour is essential for creating the soft and chewy texture, so it cannot be substituted. You can find it at your local Asian grocery store or on Amazon—Koda Farms Mochiko Sweet Rice Flour is my go-to.
Use plenty of cornstarch when rolling out the mochi. It will also become less sticky after sitting at room temperature for a while.
Also, make sure to let the mochi cool enough so the ice cream doesn’t melt immediately. The liquid from the ice cream makes the mochi sticky.
You can use other starches like potato starch, tapioca starch, arrowroot starch, or even rice flour.
If the mochi is too sticky or runny, microwave it for an additional 15–30 seconds and check if it becomes firmer. Be sure to knead it well with a spatula to develop a chewy texture.
If you’re shaping the mochi and find it too sticky, use more cornstarch to make it firmer. Also, ensure your hands are completely dry—any additional moisture from ice cream or your hands can make the mochi sticky. Make sure your hands are dry and the mochi is completely cooled before shaping.
Yes, you can make mochi dough on the stovetop.
Prepare the dough mixture as instructed, then pour it into a pot and heat over medium heat. Stir continuously with a spatula until it becomes shiny and smooth. Afterward, follow the instructions for rolling out the mochi into a sheet.
Any flavors that complement chocolate work well, such as vanilla, strawberry, cookie dough, or cookies and cream.
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