Introduction

This irresistible pumpkin mochi ice cream combines the chewy texture of mochi with creamy pumpkin spice ice cream, making it a perfect treat for fall. It’s easy to make at home and sure to impress your friends and family with its unique flavor and fun presentation.

The image shows a close-up of three round dessert balls placed in a row on a white rectangular plate with a subtle pattern. Each ball has a light beige crumbly texture and is topped with a drizzle of glossy caramel sauce running down the sides. Finely chopped green nuts are sprinkled on top of each dessert ball and also scattered around the plate. There are two small bright edible flowers, one orange and one purple, placed near the desserts, adding a touch of color. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sweet rice flour (glutinous rice flour)
3/4 cup water
1/4 cup granulated sugar
1/2 cup cornstarch (for dusting)
Orange food coloring (optional)
1 pint pumpkin spice ice cream (store-bought or homemade)
Ground cinnamon or nutmeg (optional, for garnish)
Whipped cream (optional, for serving)
Chopped nuts such as pecans or walnuts (optional, for garnish)

Instructions

Step 1: Scoop the pumpkin spice ice cream into small balls (about 2-3 tablespoons each) and place them on a baking sheet lined with parchment paper. Freeze for at least 1 hour or until firm.
Step 2: In a microwave-safe bowl, mix the sweet rice flour, sugar, and water until smooth. Add a few drops of orange food coloring if desired for a festive look.
Step 3: Microwave the mixture for 2 minutes, then stir. Microwave again for another minute. The dough should be thick, sticky, and fully cooked.
Step 4: Dust a clean work surface generously with cornstarch and transfer the hot mochi dough onto it. Allow it to cool for a few minutes until it is safe to handle.
Step 5: Divide the dough into 8 equal portions. Roll each piece into a ball, then flatten it into a circle about 4 inches in diameter. Use cornstarch liberally to prevent sticking.
Step 6: Place a frozen ice cream ball in the center of a mochi circle. Carefully fold the edges of the mochi around the ice cream, pinching to seal completely. Gently roll to smooth out the seams.
Step 7: Place the wrapped mochi ice cream back on the baking sheet and freeze for 30 minutes to 1 hour before serving.

Tips & Variations

For a more intense pumpkin flavor, sprinkle a little ground cinnamon or nutmeg on the ice cream balls before wrapping.
If you don’t have a microwave, cook the mochi dough over a double boiler, stirring continuously until thickened.
Try using different ice cream flavors like vanilla, caramel, or gingerbread for seasonal variations.
Use gloves or coat your hands with cornstarch when handling the mochi dough to prevent sticking.

Storage

Store the finished mochi ice cream in an airtight container in the freezer for up to 1 week. To serve, let it sit at room temperature for 5 minutes to soften slightly before enjoying. Do not refreeze after thawing to maintain texture and flavor.

How to Serve

The image shows a stack of seven round, light brown dessert balls arranged in a pyramid on a white speckled plate. Each ball has a soft crumbly texture and is shiny with a dark caramel drizzle running down the sides. On top of each dessert ball, there are small bits of green crushed pistachios and white powder, likely powdered sugar or coconut flakes. Around the plate, there are a few small pink rose petals and an orange flower placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mochi dough ahead of time?

It’s best to prepare the mochi dough fresh and wrap the ice cream right away. Mochi dough can harden as it cools, making it harder to handle later.

What if the mochi sticks and is hard to handle?

Keep dusting your hands and the work surface with cornstarch. Working quickly when the dough is still warm helps prevent sticking. Using enough cornstarch is key to easy handling.