Ghost Mochi Ice Cream Pop

This is the Halloween version of mochi ice cream. If you love mochi ice cream, why not make this cute pop that combines cake with mochi ice cream. This mochi ice cream pop will be the perfect dessert, especially for Halloween time. 

Ingredients for Ghost Mochi Ice Cream Pop

Gyuhi Mochi: is made with shiratamako (glutinous rice flour) and sugar and water. Check →HOW TO MAKE GYUHI (求肥)/SWEET SOFT MOCHI

Ice Cream: any flavor you like. I used simple vanilla ice cream.

Chocolate Brownie: the combination of ice cream and chocolate brownie is always my favorite. But it is not necessary to use the brownie. You can substitute any cake you like.

Black Icing: for making eyes and mouth for ghosts. I make with confectioners sugar with water and edible ash to make black icing but you can use any store-bought icing. I tried to use dark chocolate for the face, but it came off so easily so icing is more ideal for this ice cream pop.

Step by Step of Mochi Ice Cream Pop

1. Make Ice Pop with mold
2. Make Gyuhi 
3. Roll out gyuhi mochi, and cut it in a circle
4. Prepare black icing
5. Remove from Ice pop from the mold
6. Cover the ice pop with gyuhi mochi
7. Decorate the ghost face with black icing
8. Freeze them again until you serve

Tool I Used

• Rolling pin

• Microwave safe bowl

• Circled cutter

• Cake pop mold

Tips

• When you draw the eyes and mouth of the ghost, do quickly as possible. It’s better to take out one ice pop every time you draw from the freezer.

• Dust the potato starch off before you draw the eyes. .This will allow for the icing to stick better on the mochi.

Ghost Mochi Ice Cream Pop

Serves: 8 pc Prep Time: 40 minutes Cooking Time: 4 hours 4 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 1 cup (125g) of shiratama ko (glutinous rice flour)
• ⅔ cup (135g) of sugar
• 1  cup (237ml) of water (1 ¼ cup /285ml)
• Potato starch as need
• Vanilla Ice cream
• Chocolate Brownie

Instructions

1. Make gyuhi mochi, and let it cool.
   
2. Roll the gyuhi mochi, then cut it into circles with a cutter.
   

3. Leave vanilla ice cream in the refrigerator for about 30 min to make ice cream, like gelato softness.
   

4. Fill the softened ice cream into the cake pop mold, also add chunks of chocolate brownie on top.
   

5. Insert popsicle stick, and freeze until hard, at least 4 hours.
   

6. Remove the ice cream pop from the molds.
   
   
7. Cover the ice cream pop with gyuhi mochi, and make a ghost face with black icing.