I don’t usually go crazy making lots of pumpkin dishes every fall, but here I am, with yet another pumpkin recipe! After my Pumpkin Mochi turned out so well, I was inspired to make more mochi, and decided on mochi ice cream, something which I’ve wanted to make for a while!
Making mochi ice cream used to seem so daunting. Well, the truth is, I didn’t even really think it was something one could make at home! But it turns out the procedure is actually pretty easy.
For this recipe, I used my delicious no-churn pumpkin pie ice cream. But if you want to make it even easier, you can buy your own ice cream (I’m not sure how easy it is to find pumpkin ice cream, but you can certainly adapt this recipe and make any flavour your want).
The most “difficult” part was working with the sticky mochi dough! Unlike the Pumpkin Mochi, where I was shaping a smooth, pliable dough, this mochi is cooked first, which makes an extremely sticky dough that then needs to be rolled out, quickly filled with ice cream and then sealed. It definitely takes some practice working with this kind of dough. These mochi ice cream aren’t shaped perfectly, but for my first time, I think I did ok! Most importantly, they tasted great! They’re so good you can’t just have one or two!
Did you make this recipe?
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PUMPKIN MOCHI ICE CREAM (makes 14 mochi)
100 grams glutinous rice flour (I used this brand)
60 grams sugar
45 grams (3 tablespoons) pumpkin puree
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/16 teaspoon nutmeg
1/16 teaspoon cloves
180 ml water
14 scoops Pumpkin Pie Ice Cream
1 cup potato starch (or cornstarch)
1. Line cupcake pan and small bowls with cupcake liners (if you have a 12-cup pan, you can use this plus two small bowls to make 14).
2. Using a cookie scoop, place a scoop of ice cream in each cup/bowl, then place in the freezer for at least 2 hours.
3. On your work surface, prepare a piece of parchment paper (about the size of a baking sheet) and sprinkle it generously with potato starch.
4. In a small bowl, mix pumpkin puree with cinnamon, ginger, nutmeg and cloves.
5. In a medium microwave-safe bowl, stir glutinous rice flour and sugar together. Add in the pumpkin mixture and water. Whisk into a smooth paste.
6. Place a microwave silicone cover on bowl (or loosely cover with plastic wrap), and microwave on high for 2 minutes.
7. Take out the bowl, stir the mixture, cover, and place in the microwave again for another 2 minutes.
8. Take out the bowl again, give it another stir, cover, and microwave for 30 seconds.
9. Take out the bowl, give it a good stir, and turn it out onto the potato starch-covered parchment paper.
10. Generously sprinkle potato starch all over the surface of the mochi dough.
11. Use a rolling pin to roll out the mochi to about 1/4″ thickness.
12. Use a 3.5″ round cutter to cut out the mochi wrappers (if you find that the mochi is too soft to handle, you can slide the whole parchment sheet onto a baking sheet, and place it in the freezer for about 15 minutes before cutting out the circles).
13. Use a pastry brush to brush off the excess potato starch from both sides of the wrappers, then place them on a parchment-lined plate, separating each one with plastic wrap in between.
14. Once all the mochi wrappers have been cut out, take one wrapper, place on it a scoop of ice cream, dome side down, then quickly gather the edges of the wrapper and pinch to seal. Dip your fingers in some potato starch, if necessary. Make sure to leave the ice cream in the freezer, and only take out one scoop at a time.
15. Once the mochi ice cream is sealed, wrap it in plastic wrap to help hold the shape, then place it back in the cupcake pan, with the sealed side down.
16. Repeat steps 14 and 15 to make the rest of the mochi ice cream.
17. Freeze mochi ice cream for at least 2 hours before eating. If it freezes really hard, let it first sit out at room temperature for a couple of minutes before serving.