If you love the chewy texture of homemade mochi ice cream, you are going to obsess over this fun, spooky twist! These Ghost Mochi Ice Cream Pops combine creamy vanilla ice cream, rich chocolate brownie chunks, and soft, sweet gyuhi (mochi wrapper) into the ultimate Halloween treat.
Traditional mochi ice cream can be tricky to shape, but using a cake pop mold makes this recipe incredibly approachable. Complete with a cute, spooky ghost face, this is the perfect Halloween dessert recipe to impress your friends, family, or party guests.
Why You’ll Love This Halloween Mochi Ice Cream
- Texture Heaven: The combination of soft, chewy mochi, creamy ice cream, and dense chocolate brownie creates a perfect bite.
- Completely Customizable: Switch up the ice cream flavors or cake bases to create your own signature spooky treats.
- Easier Than Standard Mochi: No tedious hand-shaping required—the molds do all the heavy lifting!
Key Ingredients for Ghost Mochi Ice Cream Pop
Shiratamako (Glutinous Rice Flour): This specific Japanese rice flour is essential. It creates an incredibly smooth, elastic wrapper texture that stays soft even when frozen. If you want a deep dive on mastering this dough, check out my complete guide on How to Make Gyuhi (求肥) / Sweet Soft Mochi.
Sugar & Water: Essential for sweetening and hydrating the mochi dough.
Potato Starch (Katakuriko): Used for dusting your work surface so the sticky mochi dough doesn’t stick to your hands or rolling pin.
Ice Cream: Classic vanilla works perfectly for a stark white ghost look. However, feel free to use your favorite flavor like strawberry or black sesame. Want a fun twist? You can easily substitute the vanilla pops with my popular Matcha Chocolate Dipped Ice Cream Bars before wrapping them in the mochi!
Chocolate Brownie: Fudgy brownie chunks add a rich texture contrast to the ice cream. Substitution tip: You can swap this for chocolate sponge cake, pound cake, or omit it entirely.
Black Royal Icing: Perfect for drawing the ghost’s eyes and mouth. (Made with confectioners’ sugar, water, and edible charcoal/ash powder). Note: Melted dark chocolate slips off the frozen mochi easily, so royal icing is highly recommended for best results!
Essential Tools to Have on Hand
- Silicone cake pop or popsicle molds
- Popsicle sticks
- Microwave-safe bowl & plastic wrap
- Rolling pin
- Round cookie cutter (large enough to drape over the pops)
- Pastry brush (to dust off excess starch)
Step-by-Step Instructions
1: Prep and Freeze the Ice Cream Pops
- Soften the Ice Cream: Leave your vanilla ice cream in the refrigerator for about 30 minutes. You want it to reach a soft, scoopable gelato-like consistency.
- Fill the Molds: Spoon the softened ice cream into your cake pop molds. Press dense chunks of chocolate brownie right into the center.
- Freeze Solid: Insert a popsicle stick into each cavity. Transfer the mold to the freezer and chill until completely hard, at least 4 hours or overnight.
Step 2: Make the Gyuhi Mochi Wrapper
- Mix the Dough: In a microwave-safe bowl, whisk together 1 cup (125g) shiratamako, ⅔ cup (135g) sugar, and 1 cup (237ml to 285ml) water. Mix until completely smooth with no lumps.
- Microwave to Cook: Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute, stir well with a wet spatula, then microwave for another 1 to 1.5 minutes. The dough is ready when it looks translucent and slightly glossy.
- Cool and Roll: Generously dust your workstation with potato starch. Turn the hot mochi dough out onto the starch. Once it cools slightly, use a dusted rolling pin to roll it into a thin sheet.
- Cut Circles: Use a large round cookie cutter to stamp out 8 mochi circles. Keep them lightly dusted so they don’t stick together.
Step 3: Assemble the Ghost Mochi Pops
- Unmold the Ice Cream: Take the frozen ice cream pops out of their silicone molds.
- Drape the Mochi: Gently drape a circle of gyuhi mochi over each ice cream pop. Smooth it down over the sides to create a flowing, sheet-like ghost effect.
- Decorate the Face: Use a piping bag fitted with a small round tip to draw spooky ghost eyes and a mouth using the black icing. A toothpick works great here, too.
- Final Freeze: Place the finished ghost pops back onto a parchment-lined tray. Freeze immediately and keep them there until ready to serve.
Norie’s Pro-Tips for Perfect Ghost Mochi Pops
- Work One at a Time: Ice cream melts fast! Keep your unmolded pops in the freezer and take out only one at a time to drape with mochi and decorate.
- Dust Off the Starch: Before piping the black icing faces, use a clean, dry pastry brush to gently wipe away excess potato starch from the front of the ghost. This ensures the icing sticks securely to the mochi wrapper and doesn’t slide off.
- Let It Soften Slightly Before Eating: When you’re ready to serve, let the pops sit at room temperature for 3 to 5 minutes. This allows the gyuhi to regain its signature soft, chewy texture while keeping the ice cream frozen inside.
Ghost Mochi Ice Cream Pops
Ingredients
- 125 gram Shiratamako (glutinous rice flour)
- 145 gram Granulated sugar
- 250 ml Water
- Potato starch as needed for dusting
- Vanilla ice cream or your favorite flavor
- Pre-baked chocolate brownie chunks
- Black royal icing confectioners’ sugar + water + edible black ash
Instructions
Prep and Freeze the Ice Cream Pops
- Soften the Ice Cream: Leave your vanilla ice cream in the refrigerator for about 30 minutes. You want it to reach a soft, scoopable gelato-like consistency.
- Fill the Molds: Spoon the softened ice cream into your cake pop molds. Press dense chunks of chocolate brownie right into the center.
- Freeze Solid: Insert a popsicle stick into each cavity. Transfer the mold to the freezer and chill until completely hard, at least 4 hours or overnight.
Make the Gyuhi Mochi Wrapper
- Mix the Dough: In a microwave-safe bowl, whisk together 125g shiratamako, 145g sugar, and 1 cup (237ml to 285ml) water. Mix until completely smooth with no lumps.
- Microwave to Cook: Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute, stir well with a wet spatula, then microwave for another 1 to 1.5 minutes. The dough is ready when it looks translucent and slightly glossy.
- Cool and Roll: Generously dust your workstation with potato starch. Turn the hot mochi dough out onto the starch. Once it cools slightly, use a dusted rolling pin to roll it into a thin sheet.
- Cut Circles: Use a large round cookie cutter to stamp out 8 mochi circles. Keep them lightly dusted so they don’t stick together.
Assemble the Ghost Mochi Pops
- Unmold the Ice Cream: Take the frozen ice cream pops out of their silicone molds.
- Drape the Mochi: Gently drape a circle of gyuhi mochi over each ice cream pop. Smooth it down over the sides to create a flowing, sheet-like ghost effect.
- Decorate the Face: Use a piping bag fitted with a small round tip to draw spooky ghost eyes and a mouth using the black icing. A toothpick works great here, too.
- Final Freeze: Place the finished ghost pops back onto a parchment-lined tray. Freeze immediately and keep them there until ready to serve.
Notes
- Work One at a Time: Ice cream melts fast! Keep your unmolded pops in the freezer and take out only one at a time to drape and decorate.
- Dust Off the Starch: Before piping the black icing faces, use a clean, dry pastry brush to gently wipe away excess potato starch from the front of the ghost. This ensures the icing sticks securely to the mochi wrapper and doesn’t slide off.
- Let It Soften Slightly Before Eating: When you’re ready to serve, let the pops sit at room temperature for 3 to 5 minutes. This allows the gyuhi to regain its signature soft, chewy texture while keeping the ice cream frozen inside.
