Name: Mochi Chocolate Frozen Pie
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 24 chocolate sandwich cookies crushed; 5 tbsp unsalted butter melted; 1 tbsp granulated sugar; pinch of kosher salt.; 1 1.5 qt chocolate ice cream softened; 3 4 cup heavy cream; 8 oz semisweet chocolate chopped; 2 tbsp powdered sugar; 1 tsp vanilla extract; pinch of salt.; 1 cup glutinous rice flour; 1 4 cup unsweetened cocoa powder; 3 4 cup granulated sugar; 1 1 4 cup whole milk; 2 tbsp unsalted butter melted; 1 tsp vanilla extract; cornstarch for dusting.; chocolate shavings; flaky salt.

Mochi Chocolate Frozen Pie is a frozen chocolate pie with a chewy cocoa mochi topping and an easy press-in cookie crust. It’s cold, dense, and very chocolate-forward, with that soft mochi bite on top that makes it different from a typical ice cream pie.

For me, the best part is the contrast: crisp cookie crust, a creamy chocolate filling, and that stretchy mochi layer you can actually slice cleanly if you give it a little time. I also like that it doesn’t taste like straight ice cream once the ganache goes in—it comes across more like a chocolate mousse-meets-ice-cream situation.

I make this when I want a make-ahead dessert that looks a little special but doesn’t need baking skills. It’s especially good after a big dinner, and I like it with a pinch of flaky salt right before serving.

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Why You’ll Love This Recipe

Make-ahead friendly: This is the kind of dessert you can get done earlier in the day (or the night before) and forget about until it’s time to slice.

Soft and chewy: The cocoa mochi topping adds that classic mochi chew, which is so good against the frozen chocolate filling.

Deep chocolate flavor: Between the cookie crust, chocolate ice cream, and ganache, it’s rich in a very straightforward, chocolatey way.

No-fuss crust: Press it in, freeze it, and you’re done. No rolling, no blind baking, no stress.

Easy to switch up: You can swap the ice cream flavor or go dairy-free pretty easily, and it still works.

Key Ingredients

Chocolate cookie crust

Chocolate sandwich cookies: I use the standard kind (Oreo-style). Scrape the whole cookie into crumbs—no need to remove the filling.
Unsalted butter: Melted butter is what makes this crust pack in tight. If it seems a little dry, mix the crumbs longer before you decide it needs more.
Granulated sugar: Just a little helps the crust taste less “dusty” once it freezes.
Kosher salt: Don’t skip it. It keeps the crust from tasting flat, especially with all the chocolate happening.

Chocolate filling

Chocolate ice cream: I like a true chocolate ice cream here, not “chocolatey” frozen dairy dessert. Let it soften enough to stir easily so you don’t end up with icy chunks.
Heavy cream: This gets used two ways—one part for ganache and the rest for whipping. Cold cream whips faster, so I keep it in the fridge until the second I need it.
Semisweet chocolate: Semisweet is my go-to here. Chop it fairly small so the hot cream melts it quickly.
Powdered sugar: This sweetens the whipped cream without feeling gritty. It also helps it hold soft peaks.
Vanilla extract: Chocolate needs vanilla, even if it’s just a little. I use regular vanilla extract, nothing fancy.
Salt: A small pinch in the filling makes the chocolate taste more like chocolate.

Cocoa mochi topping

Glutinous rice flour: This is the mochi flour (sometimes labeled sweet rice flour). It’s what gives you that chewy, stretchy texture—regular rice flour won’t do the same thing.
Unsweetened cocoa powder: Use whatever cocoa you like to bake with. Dark cocoa works too if you want it extra deep and less sweet-tasting.
Granulated sugar: Mochi needs sugar for texture as much as sweetness. Cutting it too much can make the topping tougher.
Whole milk: Whole milk gives the mochi a nicer bite. Coconut milk also works if you want a dairy-free version.
Unsalted butter: Melted butter keeps the mochi softer and easier to handle. It also helps it taste less starchy.
Vanilla extract: I like vanilla in the mochi too. It rounds out the cocoa flavor.
Cornstarch: This is just for dusting so the mochi doesn’t glue itself to everything. Keep it nearby while you roll.

Optional garnish

Chocolate shavings: This is an easy way to make it look finished. I usually just use a vegetable peeler on a chocolate bar.
Flaky salt: A tiny pinch on each slice is nice, especially if your ice cream is on the sweeter side.

Recipe Instructions

Mix the crust: Combine the chocolate cookie crumbs with melted butter, sugar, and a pinch of kosher salt until the crumbs are evenly moistened.
Press the crust: Press the crust firmly into a 9-inch pie dish across the bottom and up the sides. Freeze for 15 minutes while you prepare the filling.
Make the ganache: Heat part of the heavy cream until steaming, then pour it over the chopped semisweet chocolate. Let it sit for 2 minutes, then whisk until smooth.
Cool the ganache: Let the ganache cool to lukewarm so it doesn’t melt the whipped cream when you mix it in.
Whip the cream: Whip the remaining heavy cream with powdered sugar, vanilla, and a pinch of salt to soft peaks.
Mix the filling: Fold the whipped cream into the softened chocolate ice cream, then gently swirl in the cooled ganache.
Fill the crust: Spoon the filling into the frozen crust and smooth the top. Freeze for 1 hour, until it’s firm enough to top.
Mix the mochi: Whisk the glutinous rice flour, cocoa powder, sugar, and milk until smooth, then stir in the melted butter and vanilla.
Cook the mochi: Cover and microwave in 1-minute bursts, stirring well each time, until very thick, glossy, and stretchy, about 3 to 4 minutes total. (Or steam for 12 to 15 minutes.)
Roll the mochi: Cool the mochi for 5 minutes. Dust a sheet of parchment with cornstarch, turn out the mochi, dust the top with more cornstarch, then roll it into a circle about 1/8-inch thick, roughly the size of your pie.
Add the mochi: Lay the mochi over the pie, trim the edges to fit, and press lightly to adhere.
Freeze: Cover tightly and freeze for 6 hours or overnight.
Slice and serve: Let the pie stand at room temperature for 10 minutes, then slice with a warm knife and garnish with chocolate shavings and flaky salt if you like.

My Tips!

This is the section that separates “good” from “wow.” If you read only one part of this post, make it this one — it’s where I reveal my recipe trick.

Recipe Tips & Tricks

Press the crust firmly. Use the bottom of a measuring cup to really pack it in, especially around the corners. A loose crust tends to crumble more once it’s frozen.

Cool the ganache before swirling it in. If it’s hot, it will melt the whipped cream and you’ll lose that lighter texture in the filling. Lukewarm is fine.

Don’t overwhip the cream. Stop at soft peaks so it folds in smoothly. If it gets stiff, it’s harder to blend with the ice cream and you can end up with little butter-y bits.

Stir the mochi really well between bursts. The edges thicken first in the microwave, so a good stir keeps the texture even. If it looks lumpy at first, keep going—it usually smooths out as it finishes cooking.

Use plenty of cornstarch while rolling. Mochi is sticky, and it will grab your rolling pin fast. Dust as you go, and brush off the excess before you put it on the pie.

Serving Suggestions

Flaky salt: I like a tiny pinch on each slice right before serving. It makes the chocolate taste sharper and less one-note.
Fresh berries: Strawberries or raspberries are good on the plate with this. The fruit is a nice break from all the chocolate.
Whipped cream: A small dollop on the side is simple and looks nice. It also helps if you want the slice to feel a little less dense.
Espresso or strong coffee: This is really good with a small cup of coffee. Something bitter works well here.

Eat it later

This section explains how to store leftovers properly and how far in advance the recipe can be prepared.

Storage and Make Ahead

Keep the pie covered in the freezer. I press plastic wrap or parchment right against the mochi, then wrap the whole dish again to keep freezer smells out.

You can make this recipe ahead by a day or two and it slices even better after a full overnight freeze. The mochi also settles onto the filling and is easier to cut cleanly.

Freeze individual portions if you want quick grab-and-go slices. I like to wrap slices in parchment first so the mochi doesn’t stick to the plastic wrap.

For serving, I usually let it sit out for a few minutes so the knife goes through the mochi more easily. A warm knife helps a lot.

It could help!

Before you close the tab or print the recipe, scroll through these quick answers.

Recipe FAQs

Do I have to use glutinous rice flour for the mochi?

Yes, this one really needs glutinous rice flour (often labeled sweet rice flour). Regular rice flour won’t give you the stretchy, chewy mochi texture.

Can I make the mochi topping without a microwave?

You can steam it instead. Keep the batter covered and steam until it turns thick and glossy and you can stretch it a bit, about 12 to 15 minutes, then roll it out the same way with cornstarch.

What ice cream flavors work besides chocolate?

Coffee is excellent here, and cookies and cream is also really good with the chocolate cookie crust. I’d stick with richer flavors (not sorbet) so the filling stays creamy and sliceable.

Why is my mochi sticking to everything?

It usually just needs more cornstarch for dusting, and sometimes a couple extra minutes of cooling time so it’s easier to handle. I keep dusting the parchment and the top as I roll, then brush off the excess before topping the pie.

How do I get clean slices?

Freeze it overnight, then let it stand at room temperature for about 10 minutes. Slice with a warm knife, wiping the blade between cuts.

Keep it with you

The printable version with print button is at the end of the post, easy to follow, and includes all the steps you’ll need.

Mochi Chocolate Frozen Pie

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Prep Time: 25

Cook Time: 10

Total Time: 35

Serving Size: 10

Frozen chocolate pie with a chewy cocoa mochi topping in an easy press in crust