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–+ servings
Chocolate Mochi Ice Cream

Chocolate Mochi Ice Cream: A Fun Twist on Classic Treats

Discover the delightful combination of chewy mochi and rich chocolate ice cream in this gluten-free Chocolate Mochi Ice Cream recipe.
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Prep Time 30 minutes
Cook Time 15 minutes
Freezing Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 pieces
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mochi Dough
  • 1 cup Glutinous Rice Flour Essential for chewy texture
  • 1/4 cup Cocoa Powder Adjust according to taste
  • 1/3 cup Powdered Sugar Can use granulated sugar
  • 1 cup Water Vital for hydration
  • 1 tablespoon Cornstarch Prevents sticking
For the Filling
  • 2 cups Chocolate Ice Cream Use homemade or store-bought

Equipment

  • mixing bowl
  • Steamer
  • Rolling Pin
  • Paper Cups
  • Heatproof Dish

Method
 

Step-by-Step Instructions
  1. Scoop about 1/3 cup of chocolate ice cream into paper cups and press firmly. Freeze for 30 minutes.
  2. Combine glutinous rice flour, cocoa powder, and powdered sugar in a bowl. Gradually add water until smooth.
  3. Steam the mixture in a heatproof dish for 15 minutes until translucent and firm.
  4. Cool the mochi, dust a tray with cornstarch, roll out the mochi to 2-4 mm thick, and cut into 15 cm squares.
  5. Remove ice cream from cups, place on mochi squares, and seal by pinching the edges together.
  6. Wrap each treat in cling wrap and freeze for 1-2 hours until firm.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure you use glutinous rice flour for the best chewy texture. Experiment with different ice cream flavors for a unique twist!

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