Chocolate Coconut Ice Cream Mochi

July 26, 2015
4 Ratings
Photo by Ann Daranouvong
  • Makes 6 large mochi
Author Notes

The task of making ice cream and wrapping individual portions of it with mochi may sound exhausting and complicated, but I can assure you that this recipe is surprisingly easy. The ice cream base requires no cooking and is simply mixed in a blender. The mochi is cooked in 2 minutes with the use of a microwave. In addition to be low-effort, tasty, and adorable, these treats are also gluten-free and vegan. Enjoy! —Ann Daranouvong

What You'll Need
  • Chocolate Coconut Ice Cream
  • 1 cup fresh young coconut meat
  • 2 1/4 cups canned full-fat coconut milk
  • 1/2 teaspoon guar gum
  • 2/3 cup nice cocoa powder
  • 2/3 cup agave
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Coconut Mochi
  • 1 cup glutinous rice flour (I used Shiratamako)
  • 1/4 cup sugar
  • 1 cup canned coconut milk
  • 1/4 cup potato starch
  • 1 cup coconut flakes
  1. Chocolate Coconut Ice Cream
  2. Blend all ingredients in a blender until well-combined and homogenous.
  3. Place blended mixture in a bowl. Cover with plastic wrap and refrigerate until completely chilled (about 2 hours).
  4. Freeze mixture according to your ice cream manufacturer's instructions.
  5. Once churned, transfer the ice cream to a freezer-safe container and freeze overnight or until firm enough to scoop.
  1. Coconut Mochi
  2. Mix rice flour, sugar, and coconut milk in a blender until well-combined and smooth.
  3. Place the rice mixture in a microwave-safe bowl and cover loosely with plastic wrap. Microwave on high for 1 minute.
  4. Remove bowl from microwave and stir with a wet rubber spatula. Return plastic-covered bowl to microwave and cook for 1 minute more.
  5. Remove bowl and stir contents again.
  6. Line your working surface with parchment paper. Coat the parchment with coconut flakes. Turn out your cooked mochi onto the coconutty surface. Dust the top of the mochi and a rolling pin with potato starch.
  7. Roll out the mochi to about 1/4 inch thickness. Use a 4 inch round cookie cutter to cut out rounds to wrap the ice cream hemispheres with. Shape the mochi with a piece of plastic wrap (at least 2 inches longer around the edges than the 4 inch round). Place the mochi round onto the plastic. Place the ice cream hemisphere flat-side up in the center of the mochi. Pinch edges of the mochi closed, enveloping the ice cream. Top with more coconut. Quickly cover the mochi with the plastic wrap and twist the plastic to tightly close around the mochi. This helps reinforce the seal around the ice-cream. You’ll want to work quickly and form the mochi one at a time, only removing the ice cream hemispheres as you need them.

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  • aargersi
  • Ann Daranouvong
    Ann Daranouvong

2 Reviews

aargersi July 28, 2015
Yum! How do you get your ice cream into hemispheres?
Ann D. July 28, 2015
Whoops! I accidentally left that part out and am unable to edit the recipe page. This is what should be done after the ice cream is made: Once your ice cream is set, use a #30 scoop to scoop the ice cream into hemispheres. You can do this by scooping the ice cream and leveling the excess off the scoop with a knife. Release the hemispheres into cupcake liners and return to freezer. You want the ice cream to be as cold and hard as possible while filling the mochi to minimize the risk of melting.