Irresistible Pumpkin Spice Mochi Ice Cream Recipe for Fall

The warmth of pumpkin spice meets the cool creaminess of mochi ice cream in this ultimate fall-inspired dessert. Imagine biting into a soft, chewy mochi shell bursting with creamy, spiced pumpkin ice cream—it’s pure autumnal bliss in every bite. This recipe combines the cozy flavors you love with a unique twist, making it perfect for chilly afternoons or festive gatherings. Trust me, once you try it, you’ll want to make it every fall!

I stumbled upon the idea of pumpkin spice mochi ice cream during a late-night craving for both mochi and pumpkin pie. After a few kitchen experiments, I perfected this recipe, and now it’s a staple in my fall dessert rotation. Whether you’re hosting friends or just treating yourself, this dessert is sure to wow everyone. Plus, it’s surprisingly easy to whip up!

Why You’ll Love This Recipe

• Unique yet familiar: The comforting flavors of pumpkin spice meet the fun texture of mochi—it’s the best of both worlds.
• Perfect for fall: This recipe screams autumn with its cozy spices, creamy pumpkin filling, and warm orange hue.
• Make-ahead friendly: You can prepare these in advance, making them ideal for parties or whenever you want a sweet treat ready to go.
• Customizable: Whether you prefer a softer mochi shell or a bolder spice mix, this recipe is easy to tweak to your liking.
• A true crowd-pleaser: Kids and adults alike love the combination of flavors and textures—it’s sure to be the talk of your next fall gathering.

Unlike regular mochi ice cream, the pumpkin spice filling adds a festive touch that’s perfect for the season. The warm spices like cinnamon, nutmeg, and cloves will have you feeling cozy, while the chewy mochi shell adds a fun, satisfying texture. Whether you’re enjoying a quiet moment or sharing these treats with friends, they’re guaranteed to impress!

What Ingredients You Will Need

This recipe uses simple ingredients that come together to create a magical combination of flavors and textures. You’ll likely have most of these on hand during fall, but I’ve added substitution tips just in case!

For the Pumpkin Spice Ice Cream:

• Heavy cream: 1 cup, chilled (creates a rich, creamy base)
• Sweetened condensed milk: 1/2 cup (adds sweetness and smooth texture)
• Pure pumpkin puree: 1/2 cup (not pumpkin pie filling)
• Pumpkin spice blend: 1 tsp (or adjust to taste)
• Vanilla extract: 1 tsp (for depth of flavor)

For the Mochi Dough:

• Sweet rice flour: 1 cup (also called glutinous rice flour—essential for that stretchy texture)
• Granulated sugar: 1/4 cup (adds mild sweetness)
• Water: 3/4 cup (helps form the dough)
• Cornstarch: For dusting (prevents sticking)
• Orange food coloring: Optional (for that warm fall aesthetic)

Feel free to swap out ingredients based on dietary needs. For example, use almond milk instead of heavy cream for a dairy-free version or coconut sugar for a refined sugar alternative!

Equipment Needed

• Mixing bowls: One for the ice cream base and another for the mochi dough.
• Whisk: Useful for blending the ice cream ingredients smoothly.
• Microwave-safe bowl: Essential for cooking the mochi dough.
• Plastic wrap: For covering the dough while it rests.
• Rolling pin: Helps flatten the mochi evenly.
• Ice cream scoop: For portioning the filling.
• Cookie cutter: Optional for cutting uniform mochi circles.

If you don’t have a rolling pin, a clean glass bottle works as a substitute. And trust me, a cookie cutter makes shaping the dough so much easier!

Preparation Method

1. Make the ice cream: In a bowl, whisk together heavy cream, sweetened condensed milk, pumpkin puree, pumpkin spice, and vanilla extract until smooth. Transfer to an airtight container and freeze for at least 4 hours or until firm.
2. Prepare the mochi dough: Combine sweet rice flour, sugar, and water in a microwave-safe bowl. Mix until smooth, then microwave for 1 minute. Stir, then microwave for another minute. Repeat this process until the dough is thick and sticky.
3. Add color: If using food coloring, knead a few drops into the dough until evenly distributed.
4. Dust and roll: Dust your countertop with cornstarch, then turn out the mochi dough. Roll it out to about 1/8-inch thickness.
5. Cut circles: Use a cookie cutter or a glass to cut out circles of mochi dough.
6. Assemble the mochi ice cream: Place a small scoop of frozen pumpkin spice ice cream in the center of a mochi circle. Gently fold the edges over, pinching to seal. Repeat with remaining dough and ice cream.
7. Freeze to set: Place the filled mochi ice creams on a tray lined with parchment paper and freeze for 30 minutes before serving.

If the mochi dough feels too sticky, don’t worry—just add a bit more cornstarch. And if your ice cream starts melting, pop it back in the freezer for a few minutes before continuing.

Cooking Tips & Techniques

• Don’t skip the cornstarch: It’s your best friend for handling sticky mochi dough without pulling your hair out.
• Work quickly: Mochi dough can dry out, so keep it covered with plastic wrap when not in use.
• Chill the ice cream well: Firm ice cream makes assembly much easier and prevents melting during the process.
• Experiment with spice levels: Adjust the pumpkin spice to your liking—it’s your dessert after all!
• Keep your workspace clean: A tidy setup will save you from mochi dough sticking everywhere.

I’ve had my fair share of sticky disasters, so trust me when I say preparation is key. Once you get the hang of it, you’ll be making mochi like a pro in no time!

Variations & Adaptations

• Dairy-free option: Swap heavy cream with coconut cream and use dairy-free condensed milk.
• Chocolate twist: Add cocoa powder to the pumpkin spice ice cream for a rich chocolate-pumpkin flavor.
• Seasonal swap: Replace pumpkin puree with sweet potato puree for a slightly different fall vibe.
• Extra spice: Add a pinch of ginger or cardamom to the pumpkin spice mix for a unique twist.
• Gluten-free mochi: Stick with sweet rice flour, which is naturally gluten-free!

I once added a swirl of caramel in the ice cream—let me tell you, it was heavenly. Don’t be afraid to try new combos!

Serving & Storage Suggestions

These pumpkin spice mochi ice creams are best served slightly thawed for the perfect chewy texture. Pair them with a warm cup of chai tea or coffee to complete the cozy vibe. For a festive display, arrange them on a platter with cinnamon sticks and mini pumpkins!

To store, keep them in an airtight container in the freezer for up to 2 weeks. When ready to eat, let them sit at room temperature for 5 minutes to soften. Avoid microwaving—trust me, it’s not worth the mess!

Nutritional Information & Benefits

Each mochi ice cream contains approximately:

• Calories: 150
• Carbs: 25g
• Fat: 5g
• Protein: 2g

Key benefits include the use of pumpkin puree, which is rich in vitamin A and fiber. Plus, the mochi dough is naturally gluten-free, making it suitable for those with gluten sensitivities.

Conclusion

If you’re looking for a dessert that’s equal parts fun and comforting, this pumpkin spice mochi ice cream is it. The chewy mochi and creamy filling are a match made in heaven, and the fall flavors will have you savoring every bite. Whether you’re sharing with loved ones or indulging solo, this recipe is bound to become a seasonal favorite.

I’d love to hear how your mochi ice cream turned out! Drop a comment below or share your creative twists on this recipe. Let’s make this fall treat a tradition to cherish!

FAQs

Can I make this recipe without an ice cream maker?

Yes! This recipe uses a no-churn method for the ice cream, so no special equipment is needed.

Can I use store-bought pumpkin spice ice cream?

Absolutely. If you’re short on time, store-bought ice cream works just as well!

What’s the best way to store mochi ice cream?

Keep them in an airtight container in the freezer. Let them thaw for 5 minutes before serving.

Can I make the mochi dough ahead of time?

Yes, but it’s best to assemble the mochi ice creams right after making the dough for the freshest texture.

Can I use a different flour for the mochi dough?

No, sweet rice flour is essential for mochi’s stretchy texture—regular flour won’t work.

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