Irresistible Pumpkin Mochi Ice Cream Recipe Perfect for Fall

Posted on October 31, 2025

pumpkin mochi ice cream - featured image

The first time I bit into pumpkin mochi ice cream, it was pure magic. The chewy, pillowy mochi wrapping around creamy pumpkin-spiced ice cream—it felt like autumn wrapped up in a single bite. Whether you’re a mochi lover or just someone who can’t resist fall flavors, this recipe is going to be your new favorite seasonal treat. It’s a little sweet, a lot cozy, and seriously irresistible. Plus, making it yourself is surprisingly fun!

I love that this recipe combines the warmth of pumpkin spice with the playful texture of mochi. It’s perfect for cozy October evenings or impressing guests at Thanksgiving. And the best part? You won’t need fancy equipment or hard-to-find ingredients. Just a few basics, a little patience, and you’ll have these adorable treats ready to devour.

Why You’ll Love This Recipe

Fall-Inspired Flavors: Pumpkin spice is the flavor of autumn, and paired with creamy ice cream, it’s a match made in heaven.
Fun to Make: Rolling out mochi and wrapping it around ice cream is a hands-on experience that’s oddly therapeutic!
Perfect for Sharing: These little mochi balls are great for parties, potlucks, or a sweet treat after dinner.
Customizable: You can easily swap the ice cream flavor or tweak the spices to match your taste.
Kid-Friendly: Kids love the chewy texture of mochi and the creamy surprise inside.
Instagram-Worthy: Let’s be honest—these pumpkin mochi ice creams are a showstopper for your fall food photos.

What sets this recipe apart is the perfect balance between the chewy mochi and the creamy pumpkin spice ice cream. Plus, making the mochi from scratch gives you control over the flavor and texture. Trust me, once you try it, you’ll never look back to store-bought mochi!

What Ingredients You Will Need

This recipe uses simple ingredients that you can find at your local grocery store or might already have in your pantry. Here’s what you’ll need:

For the Mochi:

1 cup sweet rice flour (also called glutinous rice flour)
3/4 cup water
1/4 cup granulated sugar
1/2 cup cornstarch (for dusting)
Orange food coloring (optional, for a festive pumpkin hue)

For the Ice Cream:

1 pint pumpkin spice ice cream (store-bought or homemade)

Optional Toppings:

Ground cinnamon or nutmeg
Whipped cream
Chopped nuts (pecans or walnuts pair beautifully)

If you want to make this recipe dairy-free, you can use coconut milk-based ice cream. For a gluten-free option, double-check that your sweet rice flour and cornstarch are certified gluten-free.

Equipment Needed

You won’t need much to make pumpkin mochi ice cream, which is part of what makes it so appealing! Here’s what you’ll need:

Microwave-safe bowl: Essential for cooking the mochi dough.
Plastic wrap: To roll out the mochi and keep it from sticking.
Rolling pin: Helps evenly flatten the mochi dough.
Ice cream scoop: For portioning out the ice cream.
Baking sheet: Used for freezing the ice cream balls.
Small knife: To trim the mochi edges if needed.

If you don’t have a rolling pin, a clean glass bottle works in a pinch. And for scooping the ice cream, a regular spoon will do just fine.

Preparation Method

Prepare the Ice Cream: 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.
Make the Mochi Dough: In a microwave-safe bowl, mix the sweet rice flour, sugar, and water until smooth. If you’re using food coloring, add a few drops now.
Cook the Dough: Microwave the mixture for 2 minutes, stir, then microwave for another minute. The dough should be thick and sticky but fully cooked.
Cool the Dough: Dust a clean work surface with cornstarch and transfer the hot mochi dough onto it. Let it cool for a few minutes until it’s safe to handle.
Roll Out the Dough: 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.
Wrap the Ice Cream: Place an ice cream ball in the center of a mochi circle. Carefully fold the edges of the mochi around the ice cream, pinching to seal. Roll gently to smooth out the seams.
Freeze Again: Place the wrapped mochi ice cream back on the baking sheet and freeze for 30 minutes to 1 hour.

Tip: Work quickly when wrapping the ice cream to prevent it from melting. If the mochi becomes too sticky, dust your hands with more cornstarch.

Cooking Tips & Techniques

Making pumpkin mochi ice cream is easier than it looks, especially with these helpful tips:

Keep Everything Cold: Make sure your ice cream balls are fully frozen before wrapping them in mochi. Soft ice cream will leak and make wrapping difficult.
Don’t Skip the Cornstarch: Mochi is incredibly sticky, so use plenty of cornstarch on your hands and work surface.
Work Quickly: Once the mochi dough is ready, it’s easiest to work with while it’s still warm.
Seal Tightly: Pinch the edges of the mochi dough securely to avoid gaps where the ice cream might seep out.
Customize the Color: Add a touch of orange food coloring to the mochi dough for a festive fall look.
Practice Patience: If it’s your first time working with mochi, it might take a few tries to get the wrapping technique just right. Stick with it—it’s worth it!

Variations & Adaptations

Feeling creative? Here are some fun ways to switch things up:

Dairy-Free: Use dairy-free pumpkin spice ice cream made with almond or coconut milk.
Flavor Swap: Try other fall-inspired ice cream flavors like cinnamon, apple pie, or salted caramel.
Gluten-Free: Ensure your sweet rice flour is certified gluten-free.
Extra Spices: Add a pinch of cinnamon or nutmeg to the mochi dough for an extra layer of flavor.
Festive Decorations: Dust the finished mochi ice cream with powdered sugar mixed with cinnamon, or drizzle with caramel sauce.

My personal favorite variation? Adding a sprinkle of crushed pecans on top for a nutty crunch that pairs beautifully with the creamy pumpkin filling!

Serving & Storage Suggestions

These pumpkin mochi ice creams are best served cold, straight from the freezer. Here’s how to make the most of them:

Serving: Arrange them on a plate with a dusting of cinnamon or nutmeg for a festive presentation. Pair with a hot cup of chai tea or coffee for the ultimate fall dessert.
Storage: Store the mochi ice cream in an airtight container in the freezer for up to 1 week.
Reheating: These treats should not be reheated, but if they become too firm, let them sit at room temperature for 2-3 minutes before serving.
Flavor Development: The flavors tend to meld even more beautifully after a day in the freezer.

Nutritional Information & Benefits

Here’s a rough nutritional breakdown for one pumpkin mochi ice cream ball:

Calories: 150
Fat: 4g
Carbohydrates: 25g
Protein: 2g

Pumpkin is a fantastic source of vitamin A, which supports healthy skin and vision. The spices like cinnamon and nutmeg bring their own set of health benefits, including anti-inflammatory properties. Plus, making this treat at home means you control the ingredients—no preservatives or artificial flavors!

Conclusion

There’s just something magical about pumpkin mochi ice cream. It’s the perfect combination of chewy, creamy, and cozy fall flavors. Whether you’re making it for yourself or to share with loved ones, it’s guaranteed to bring a smile to your face.

Don’t be afraid to get creative with this recipe—swap out the ice cream, add extra spices, or even try fun toppings. I promise, once you master it, you’ll be making mochi ice cream all year round!

If you try this recipe, I’d love to hear how it turned out! Leave a comment below, share your photos, or let me know your favorite variation. Happy cooking, and enjoy every bite!

FAQs

Can I use store-bought mochi dough?

Yes, you can—but homemade mochi has a fresher taste and better texture. Plus, it’s fun to make!

What’s the best way to scoop ice cream for mochi?

Use a small ice cream scoop and freeze the scoops for an hour before wrapping them in mochi.

Can I make this recipe ahead of time?

Absolutely! You can prepare the mochi ice cream and store them in the freezer for up to a week.

What if my mochi dough is too sticky?

If your mochi dough is sticking, add more cornstarch to your hands and work surface. Don’t be afraid to use plenty of it!

Can I use other types of flour for the mochi?

No, sweet rice flour (glutinous rice flour) is essential for the chewy texture of mochi.

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