How to Make Healthier Sweet Potato Mochi Ice Cream Recipe

Here’s my healthy version of mochi ice cream! You wouldn’t think sweet potato and ice cream go together until you try. The beautiful orange color of the sweet potato comes through in the dough and helps the mochi dough stay soft, sweet and chewy.

Ingredients Used to Make Mochi Ice Cream

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

Sweet Potato – You’ll need mashed sweet potatoes for this recipe. You can steam, bake or boil them until soft but here’s the easy method: Wash and wrap a whole sweet potato in a microwave-safe silicone bag (like this one) or in a plastic wrap, then microwave on high for 6-7 minutes (or more depending on the size of the potato). You can make sure it’s cooked by sticking a fork or toothpick into the center. Let them cool somewhat before handling and mash it with a fork.

• Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!

Cornstarch – for dusting the mochi. You can also use tapioca, potato or arrowroot starch

Ice cream filling – dairy or dairy free, any flavor you like

More Sweet Potato Recipes (HERE)

How to Make

More mochi filling ideas

You can also fill this sweet potato mochi with red bean paste. Here are some places you can buy the filling:

• Sweetened Red Bean Paste (a.k.a. Koshi An): Red bean paste (also called Koshi An) is a thick and smooth sweet paste made from cooked adzuki red beans that’s been pureed and then cooked down with sugar. The sweetened red bean paste has a sweet almost syrupy flavor with mild earthy notes. It has a creamy and hearty texture that pairs perfectly with East Asian dessert recipes, especially those made with rice flour. You can find Sweetened Red Bean paste in most Asian grocery stores, and online (Amazon).

or,

• Sweetened White Bean Paste (a.k.a. Shiro An) – the white bean version of the sweetened red bean paste. The white bean paste has milder, and creamier flavor. You can also make your own at home! Here’s my Shortcut White Bean Paste Recipe I make when I don’t have Shiro An at home.

How to Store Mochi Ice Cream

• Keep the mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.
• The mochi ice cream can be kept in the freezer in a a plastic freezer bag or an airtight container up to 3-4 weeks.

Final Tips

• When making the mochi skin, use a solid metal spoon (wooden spoons might break!) to stir the cooked mochi mixture so that the cooked and uncooked parts are evenly mixed
• Use a microwave-safe bowl, preferably glass like pyrex
• Let the mochi ice cream defrost for about 5-10 minutes in room temperature before eating.

More Mochi Ice Cream Recipes You’ll Love (HERE)