Here’s one mochi ice cream recipe that is better and healthier! This mochi recipe uses banana instead of sugar, and is a delicious, healthy treat for kids and adults alike. It’s also dairy free & vegan friendly, since I use a diary free ice cream made from coconut milk
Ingredients Used to Make Banana Chocolate Mochi
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Banana – any kind, preferably ripe
Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
Cocoa powder
Cornstarch – for dusting the mochi
Ice cream filling – dairy or dairy free, any flavor you like. I used a vegan/ dairy free kind made from coconut milk, below:
More Banana Recipes (HERE)
How to Make
Banana Chocolate Mochi Ice Cream
STEP 1
Prepare ice cream filling: place a scoop of ice cream into a piece of plastic clear wrap
STEP 2
wrap the ice cream scoop with the plastic wrap
STEP 3
freeze the pre-scooped ice cream until ready to use
STEP 4
Mash bananas
STEP 5
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the mashed bananas and cocoa powder.
STEP 6
Microwave the combined dough in the microwave for 2 minutes. Use a solid metal spoon to stir the cooked mochi mixture. Return to microwave and heat for additional 1 minute. You’ll know when it is ready when the dough is glossy and slightly translucent
STEP 7
Drop the hot mochi dough onto a surface floured with corn starch. Flatten, and use kitchen shears/ scissors to cut the mochi into 5 to 6 pieces. ***Handle with care, or use vinyl gloves, as the mochi dough will be HOT***
STEP 8
Let the mochi cool to room temperature before wrapping the mochi dough around the prepared ice cream filling
For a thinner mochi wrapping “skin,” use a rolling pin to thin out the mochi dough before wrapping the ice cream.
STEP 9
Pinch the end together to close
STEP 10
Wrap the finished mochi in the plastic wrap (from wrapping the scoop of ice cream before) and freeze for about 30-60 minutes before serving. Enjoy!
OPTIONAL: I brushed away the corn starch (that we used to keep the mochi from sticking to our hands in the previous step) with a clean wet paper towel so that the color of the mochi comes through.
More mochi filling ideas
How to Store Mochi Ice Cream
- Keep the mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.
- The mochi ice cream can be kept in the freezer in a a plastic freezer bag or an airtight container up to 3-4 weeks.
Final Tips
- When making the mochi skin, use a solid metal spoon (wooden spoons might break!) to stir the cooked mochi mixture so that the cooked and uncooked parts are evenly mixed
- Use a microwave-safe bowl, preferably glass like pyrex
- Let the mochi ice cream defrost for about 5-10 minutes in room temperature before eating.
More Mochi Ice Cream Recipes You’ll Love
Banana Chocolate Mochi Ice Cream
Ingredients
Mochi Ingredients
- 1 cup mashed bananas preferably ripe
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
- 1-2 Tbsp cocoa powder
Other Ingredients
- 1/4 cup corn, potato or tapioca starch
- 6 scoops ice cream of choice
Instructions
Prepare the filling (optional)
- Prepare mochi filling by placing a scoop of ice cream into a piece of plastic clear wrap.
- Wrap the ice cream scoop with the plastic wrap
- Freeze the pre-scooped ice cream until ready to use
Make the Mochi
- In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the mashed bananas. Add cocoa powder
- Microwave the combined dough in the microwave for 2 minutes.
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Return to microwave and heat for additional 1 minute. You’ll know when it is ready when the dough is slightly translucent
- Scrape the cooked mochi onto the baking pan sprinkled with starch, and allow to cool to room temperature
- Cut the mochi into 6 pieces using scissors
- Wrap the mochi dough around the prepared ice cream filling
- For best results, wrap the finished mochi in the plastic wrap (from wrapping the scoop of ice cream before) and freeze for about 30-60 minutes before serving.
- To enjoy later, keep the chocolate mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.
Nutrition
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