Chocolate Coconut Ice Cream Mochi

Directions

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.