These black sesame butter mochi ice cream sandwiches are chewy, buttery, and stretchy, filled with an easy, pumpkin spice, no churn ice cream. If you love mochi ice cream, you will love these ice cream sandwiches! The mochi has a delicious, toasted black sesame flavor and buttery rich texture. It pairs beautifully with the earthy, spiced, caramelized pumpkin flavored ice cream inside. Plus, you only need one bowl to make the butter mochi batter - it's that easy.
These pumpkin spice ice cream sandwiches are perfect to make when it's still hot outside but fall is getting close and you want toasty, spiced, cozy desserts with a spooky flair. If you love black and orange, Halloween inspired desserts, you need to check out my pumpkin cheesecake brownie recipe.
Jump to:
🍦 Why you'll LOVE this recipe
- Black sesame butter mochi: Two thin layers of chewy, rich, black sesame butter mochi, caramelized to perfection, and loaded with black sesame flavor.
- No churn, caramelized pumpkin ice cream: Easy to make, packed full of spiced pumpkin flavor, and you don't need an ice cream machine! Just mix together and freeze. Plus, it uses real pumpkin!
- Black and orange dessert: It's the perfect dessert for when it's still hot outside, but you're ready for pumpkin spice and cozy, spooky season.
- Black sesame and pumpkin: Toasty, earthy black sesame and caramelized spiced pumpkin are the perfect companions and go so well together!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Black sesame seeds: You will need toasted black sesame seeds and grind them down with a small coffee grinder or mortar and pestle. I purchased a jar of toasted black sesame seeds at my local Asian superstore. If you purchase raw sesame seeds, place them on a dry pan on low heat and mix them constantly until they smell fragrant and toasty. Make sure to transfer them into a bowl or plate to cool so that they don't burn! Alternatively, use ready made black sesame paste. I will have the amounts in the full recipe below.
- Toasted sesame oil: This adds even more toasted sesame flavor and brings out that rich, earthy flavor. It also helps keep the mochi soft out of the freezer. I love using La Tourangelle toasted sesame oil in this recipe for maximum flavor.
- Glutinous rice flour: Also known as sweet rice flour or mochiko, and not to be confused with regular rice flour. It does not have gluten like the name implies. Glutinous rice flour has that satisfying stretchy and chewy texture when cooked.
- Milk: I love adding whole milk into the butter mochi. You could use your milk of choice, but whole milk adds a delicious dairy flavor.
- Butter: Makes the butter mochi rich and buttery, and gives it caramelized golden edges.
- Coconut milk: Make sure you use canned coconut milk. I don't recommend using coconut milk in milk containers as it usually has other additives and won't make the butter mochi as rich and coconutty.
- Eggs: Add a custard-like flavor to the butter mochi.
- Shredded coconut: Some gets toasted for the ice cream and some gets sprinkled on top of the butter mochi before baking to create a golden coconut crust. You could use sweetened or unsweetened coconut.
- Heavy whipping cream: Use chilled, 35% whipping cream to whip to stiff peaks.
- Sweetened condensed milk: This is an essential ingredient for no churn ice cream. The sugar and protein prevents crunchy water crystals from forming in the ice cream sandwiches.
- Pumpkin puree: This is not the same thing as pumpkin pie filling. Make sure you find a can that says pumpkin puree for the best pumpkin flavor! Alternatively, you could use home cooked, mashed pumpkin.
- Pumpkin spice: You could buy this premixed or mix up your own pumpkin spice mix. It's really easy to make and you probably have most of the spices already! I love the flavor of the fragrant, spiced pumpkin ice cream with the nutty rich butter mochi. If you don't want to add the spice, you could omit it for a more Asian inspired black sesame butter mochi ice cream sandwich.
👩🍳 How to make black sesame butter mochi ice cream sandwiches
Caramelized spiced pumpkin ice cream step by step
Tip: I like to make the pumpkin spice ice cream filling the day before so that it has enough time to freeze. You can make the butter mochi the day before as well. Or make it the day of just make sure it has enough time to cool down and freeze for 20 minutes before putting the ice cream sandwiches together.
Step 1: Cook the pumpkin puree and pumpkin spice in a small saucepan, stirring constantly, until dark and thickened. About 5 minutes.
Step 2: Whip the cream to medium-stiff peaks with a whisk or electric mixer.
Step 3: Add sweetened condensed milk, vanilla extract, and the cooled pumpkin mixture into the whipped cream. Mix well.
Step 4: Transfer the ice cream into a parchment or plastic wrap lined 9" by 13" pan.
Cover and freeze for at least 6 hours or overnight.
Butter mochi step by step
Step 1: You will need toasted black sesame seeds and grind them down with a small coffee grinder or mortar and pestle. Once the seeds start clumping together, they are ground fine enough to use. I purchased a jar of toasted black sesame seeds at my local Asian superstore. If you purchase raw sesame seeds, place them on a dry pan on low heat and mix them constantly until they smell fragrant and toasty. Make sure to transfer them into a bowl or plate to cool so that they don't burn! Alternatively, use ready made black sesame paste. I will have the amounts in the full recipe below.
Step 2: Combine ground sesame seeds, glutinous rice flour, granulated sugar, baking powder, and sea salt in a large bowl. Whisk well.
Add eggs, coconut milk, and vanilla extract. Whisk very well to remove lumps.
Step 3: Add milk and whisk well to remove lumps. You don't have to worry about overmixing the dough because there is no gluten in here.
Step 4: Pour the batter into a parchment lined half sheet pan (13" by 18"). Alternatively divide between two 9" by 13" rectangular baking sheets and bake in two separate layers. Sprinkle coconut and sesame seeds on top.
Bake at 355°F (180°C) for 35-40 minutes until the top is bubbling and the edges are very golden brown and crisp.
Step 5: Let the butter mochi cool inside the pan. If baked in a 13" by 18" half sheet baking pan, cut it in half. Freeze the mochi for at least 20 minutes (or overnight) before sandwiching the ice cream between them.
Cut the pumpkin spice ice cream sandwiches into 16 rectangles. Wrap individually in wax paper or plastic wrap and store in the freezer until you're ready to enjoy!
✔️ Expert butter mochi ice cream sandwich tips
- Whisk the butter mochi batter until fully smooth: This prevents lumps and you don't need to worry about overworking the batter because there isn't any gluten in it.
- Don't leave while the coconut toasts: It will go from white to burnt really quickly! Don't stop stirring it with a spatula or else it will burn.
- Allow the ice cream to fully freeze: Make it the day before so that it has enough time to freeze.
🥄 Make ahead and storage
You have to make the pumpkin spice ice cream beforehand so that it has enough time to freeze fully. You could also bake the butter mochi the day before too so that it has enough time to cool. Or make it the day of and just leave enough cooling time.
Black sesame butter mochi ice cream sandwiches are perfect to make ahead because they need time to completely freeze. You can store the butter mochi ice cream sandwiches for up to 3 months in the freezer. Wrap up the individual bars and store them in a freezer bag in the freezer, and grab one whenever you need an ice cream fix!
What other ice cream flavors can I add?
Customize these ice cream sandwiches with whatever flavors you like! You will also love my toasted coconut chewy butter mochi ice cream sandwiches that inspired this recipe. If you don't want to use pumpkin ice cream, try my delicious toasty brown butter ice cream to sandwich between the mochi.
You can also use store-bought ice cream in any flavor to sandwich between the mochi. Soften it at room temperature for about 10 minutes. A vibrant, purple ube ice cream sandwiched between black sesame butter mochi would look so striking and also taste incredible! Ube and black sesame are a match made in heaven.
If you use store-bought ice cream: Make sure that it's slightly softened, not melted! Then you can transfer it into a lined square pan or scoop and spread it directly in between the butter mochi. Wrap and freeze the butter mochi to let the ice cream resolidify fully before cutting into pieces.
📖 Recipe FAQs
Yes they are naturally gluten free. They're made using glutinous rice flour which doesn't contain any gluten.
It's important to use glutinous rice flour because regular rice flour won't give that stretchy, mochi texture. It can also be called "mochiko" or "sweet rice flour".
Yes you can. You need to try these black sesame ice cream sandwiches with ube ice cream! Soften it at room temperature for about 10 minutes. Make sure that it's slightly softened, not melted! Then you can transfer it into a lined square pan or scoop and spread it directly in between the butter mochi. Wrap and freeze the butter mochi to let the ice cream resolidify fully.
🎃 More related recipes
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
📖 Recipe
Black Sesame Pumpkin Butter Mochi Ice Cream Sandwiches
Equipment
- half sheet baking pan 13" by 18"
- 9 by 13 inch rectangular cake pan
Ingredients
Pumpkin Spice Ice Cream
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 tablespoon pumpkin spice
- 2 cups heavy whipping cream 35% cream chilled
- 14 oz sweetened condensed milk 1 can, 300mL
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Black Sesame Butter Mochi
- ¾ cup toasted whole black sesame seeds or ½ cup black sesame paste
- 3 cups glutinous rice flour mochiko or sweet rice flour (not regular rice flour)
- 2 cups granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- 13.5 oz canned coconut milk one can (400mL)
- 6 tablespoons butter salted or unsalted, melted
- 2 tablespoons toasted sesame oil
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 2 cups whole milk room temperature
- 1 tablespoon shredded coconut sweetened or unsweetened
- 1 tablespoon sesame seeds white or black
Instructions
Pumpkin Spice Ice Cream
- Combine the pumpkin puree and pumpkin spice in a small saucepan. Cook on medium-low heat, stirring constantly to prevent burning. Cook for 5-10 minutes until dark, caramelized, and thickened. Remove from heat and let cool while you whip the cream.1 cup canned pumpkin puree, 1 tablespoon pumpkin spice
- Whip the cream to medium-stiff peaks with a whisk or electric mixer.2 cups heavy whipping cream 35% cream
- Add sweetened condensed milk, vanilla, salt, and the cooled caramelized pumpkin into the whipped cream. Fold well with a spatula (don't overmix or the whipped cream will split). If it isn't orange enough, you may add a few drops of orange food coloring (optional).14 oz sweetened condensed milk, 1 teaspoon pure vanilla extract, ¼ teaspoon sea salt
- Transfer the ice cream into a parchment or plastic wrap lined 9" by 12" pan. Cover and freeze for at least 6 hours or overnight.
Black Sesame Butter Mochi
- If you purchase raw sesame seeds, place them on a dry pan on low heat and mix them constantly until they smell fragrant and toasty. Transfer to a bowl to cool.Grind toasted sesame seeds with a small coffee grinder or mortar and pestle. Once the seeds start clumping together, they are ground fine enough to use. Alternatively, use ready made black sesame paste.¾ cup toasted whole black sesame seeds
- Combine ground sesame seeds, glutinous rice flour, granulated sugar, baking powder, and sea salt in a large bowl. Whisk well.3 cups glutinous rice flour mochiko, 2 cups granulated sugar, 2 teaspoon baking powder, ½ teaspoon sea salt
- Add coconut milk, melted butter, toasted sesame oil, eggs, and vanilla extract into the bowl. Whisk well to break up any lumps.13.5 oz canned coconut milk, 6 tablespoons butter, 2 tablespoons toasted sesame oil, 4 large eggs room temperature, 1 tablespoon pure vanilla extract
- Then add milk and whisk well to break up lumps. Don't worry about overmixing.2 cups whole milk room temperature
- Pour the batter into a parchment lined half sheet pan (13" by 18"). Alternatively divide between two 9" by 13" rectangular baking pans and bake in two separate layers. Sprinkle coconut and sesame seeds on top.1 tablespoon shredded coconut sweetened or unsweetened, 1 tablespoon sesame seeds
- Bake at 355°F (180°C) for 35-40 minutes until the top is bubbling and the edges are very golden brown and crisp.
- Let the butter mochi cool inside the pan. If baked in a 13" by 18" half sheet baking pan, cut it in half. Freeze the mochi for at least 20 minutes (or overnight) before sandwiching the frozen ice cream between them.
- Cut it into 16 rectangles. Wrap individually in wax paper or plastic wrap and store in the freezer until you're ready to enjoy!
Comments
No Comments