Irresistible Pumpkin Spice Mochi Ice Cream Recipe for Fall
A delightful fusion of chewy mochi and creamy pumpkin spice ice cream, perfect for fall gatherings and cozy nights.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Japanese
Ingredients
Scale
- 1 cup sweet rice flour (glutinous rice flour)
- 1/4 cup granulated sugar
- 1 cup water
- Cornstarch for dusting
- Pumpkin spice ice cream (store-bought or homemade)
- 1/2 teaspoon vanilla extract
- Pinch of pumpkin pie spice (optional)
- Orange food coloring (optional)
Instructions
- Scoop the pumpkin spice ice cream into small balls, about 2 tablespoons each, and place them on a parchment-lined baking tray. Freeze for at least 2 hours until firm.
- In a microwave-safe bowl, mix sweet rice flour, sugar, water, vanilla extract, pumpkin pie spice, and orange food coloring if desired. Stir until smooth.
- Cover the bowl with plastic wrap and microwave for 1 minute. Remove, stir, and microwave for another 1 minute. Repeat one more time, then let it cool slightly.
- Dust a clean surface with cornstarch to prevent sticking. Place the cooked mochi dough on the surface and dust it with more cornstarch.
- Use a rolling pin to flatten the mochi dough into a thin sheet, about 1/8 inch thick. Cut out circles using a cookie cutter or the rim of a glass.
- Take one mochi circle, place an ice cream ball in the center, and gently fold the edges up to cover the ice cream. Pinch the edges to seal and form a smooth ball.
- Place the assembled mochi ice cream on a tray and freeze for at least 30 minutes before serving.
Notes
Work quickly when assembling the mochi to prevent the ice cream from melting. Use plenty of cornstarch to handle the dough easily.
Nutrition
- Serving Size: 1 mochi ice cream
- Calories: 150
- Fat: 6
- Carbohydrates: 22
- Protein: 2
Keywords: Pumpkin spice, Mochi ice cream, Fall dessert, Gluten-free dessert, Japanese dessert