Description
This irresistible Pumpkin Mochi Ice Cream recipe is a delightful fall treat combining chewy, sweet mochi dough with creamy pumpkin spice ice cream. Perfectly balanced with autumn flavors and a fun textural contrast, this no-bake recipe uses a simple microwave technique to prepare the mochi dough and transforms it into bite-sized frozen desserts that everyone will love.
Ingredients
Scale
Mochi Dough
- 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)
Filling and Toppings
- 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
- Prepare the Ice Cream Balls: Scoop the pumpkin spice ice cream into small balls, approximately 2-3 tablespoons each. Place them on a baking sheet lined with parchment paper, then freeze for at least 1 hour until firm enough to handle.
- Make the Mochi Dough Mixture: In a microwave-safe bowl, combine the sweet rice flour, granulated sugar, and water. Stir until the mixture is smooth and no lumps remain. If desired, add a few drops of orange food coloring to give the mochi a festive fall hue.
- Cook the Mochi Dough: Microwave the mixture on high for 2 minutes, then remove and stir thoroughly to ensure even cooking. Microwave for an additional 1 minute; the dough should become thick, sticky, and fully cooked at this stage.
- Cool and Prepare Workspace: Generously dust a clean work surface with cornstarch to prevent sticking. Transfer the hot mochi dough onto the dusted surface and let it cool for several minutes until it can be safely handled.
- Divide and Shape the Dough: Cut the mochi dough into 8 equal pieces. Roll each piece into a ball, then flatten it into a circle about 4 inches in diameter. Use cornstarch liberally on your hands and the dough to avoid stickiness while shaping.
- Wrap the Ice Cream: Place a frozen ice cream ball in the center of each flattened mochi circle. Carefully fold the edges of the mochi around the ice cream, sealing it completely by pinching the edges. Gently roll the sealed mochi ball to smooth out any seams.
- Freeze the Mochi Ice Cream: Place the wrapped mochi ice cream balls back on the parchment-lined baking sheet. Freeze them for an additional 30 minutes to 1 hour to firm up before serving.
Notes
- Handling mochi dough can be sticky; keep cornstarch handy to dust surfaces and your hands.
- Use your preferred pumpkin spice ice cream or make your own for a personalized flavor.
- Storage: Keep mochi ice cream in the freezer, wrapped individually in plastic wrap to prevent freezer burn.
- For easier shaping, work quickly but carefully so the ice cream doesn’t melt too much while wrapping.
- Feel free to garnish with a sprinkle of cinnamon, nutmeg, whipped cream, or chopped nuts when serving.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: American
Keywords: Pumpkin mochi, mochi ice cream, pumpkin spice dessert, fall dessert recipe, glutinous rice flour recipe, easy mochi, frozen treat
