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
Sweet Potato Mochi Ice Cream
Prepare ice cream filling: place a scoop of ice cream into a piece of plastic clear wrap
wrap the ice cream scoop with the plastic wrap
freeze the pre-scooped ice cream until ready to use
Cook (microwave, steam or bake) sweet potato and mash with a fork
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the mashed sweet potato and water.
Microwave the combined dough in the microwave for 2 minutes. Use a solid metal spoon to stir the cooked mochi mixture. Return to microwave and heat for additional 1 minute. You’ll know when it is ready when the dough is glossy and slightly translucent
Drop the hot mochi dough onto a surface floured with corn starch. Flatten, and use kitchen shears/ scissors to cut the mochi into 5 to 6 pieces. ***Handle with care, or use vinyl gloves, as the mochi dough will be HOT***
Let the mochi cool to room temperature before wrapping the mochi dough around the prepared ice cream filling
Pinch the end together to close
For best results, wrap the finished mochi in the plastic wrap (from wrapping the scoop of ice cream before) and freeze for about 30-60 minutes before serving. Enjoy!
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).
- 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.
- 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)
Healthier Sweet Potato Mochi Ice Cream
- 1 cup mashed sweet potato
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
- 1/3 cup water , room temperature
- 1/4 cup corn, potato or tapioca starch
- 6 scoops ice cream of choice
Prepare the filling (optional)
- Prepare mochi filling by placing a scoop of ice cream into a piece of plastic clear wrap.
- Wrap the ice cream scoop with the plastic wrap
- Freeze the pre-scooped ice cream until ready to use
Make the Mochi
- In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the mashed sweet potato and water.
- Microwave the combined dough in the microwave for 2 minutes.
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Return to microwave and heat for additional 90 seconds. The final batter should be glossy and slightly translucent
- Scrape the cooked mochi onto the baking pan sprinkled with starch, and allow to cool to room temperature
- Cut the mochi into 6 pieces using scissors
- Wrap the mochi dough around the prepared ice cream filling
- For best results, wrap the finished mochi in the plastic wrap (from wrapping the scoop of ice cream before) and freeze for about 30-60 minutes before serving.
- To enjoy later, keep the mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.
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