Imagine a dessert that combines the creamy smoothness of ice cream with the chewy, delicate texture of traditional Japanese mochi - and then elevates it with a vibrant matcha twist! This Matcha Mochi Ice Cream is not just a treat, it's a culinary adventure that will transport your taste buds to a world of incredible flavors and textures. Whether you're a dessert enthusiast, a Japanese cuisine lover, or simply someone who craves unique and Instagram-worthy sweets, this recipe is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Japanese
Serves: 6 servings
Ingredients
- 1 cup sweet rice flour (mochi flour)
- 1/4 cup sugar
- 3/4 cup water
- 1 tablespoon matcha powder
- 1 pint vanilla ice cream
Instructions
- Prepare the ice cream: Scoop vanilla ice cream into 6 small balls using an ice cream scoop. Place these on a parchment-lined baking sheet and freeze for at least 2 hours until completely solid.
- In a microwave-safe bowl, mix sweet rice flour, sugar, and matcha powder until well combined.
- Gradually add water to the dry ingredients, stirring until a smooth, lump-free batter forms.
- Cover the bowl with plastic wrap and microwave for 1 minute. Remove and stir thoroughly.
- Microwave again for 30 seconds, then stir. The mixture should become translucent and sticky.
- Dust a clean work surface generously with cornstarch to prevent sticking.
- Transfer the hot mochi mixture onto the cornstarch-covered surface. Allow to cool slightly for 2-3 minutes.
- Using cornstarch-coated hands, flatten the mochi into a thin, even rectangle about 1/8 inch thick.
- Cut the mochi into 6 equal squares using a cornstarch-dusted knife.
- Remove frozen ice cream balls from the freezer. Quickly wrap each ice cream ball completely with a mochi square, pinching and sealing the edges.
- Immediately return wrapped mochi ice cream to the freezer for at least 30 minutes to set.
- Before serving, let the mochi ice cream sit at room temperature for 2-3 minutes to soften slightly.
Tips
- Freeze your ice cream balls thoroughly - this prevents them from melting too quickly when wrapping
- Use plenty of cornstarch to prevent sticking and make handling the mochi easier
- Work quickly when wrapping the ice cream to maintain the right temperature
- A silicone mat can be helpful for easier mochi handling
- If the mochi becomes too sticky, dust more cornstarch or let it cool slightly
- For best texture, let the mochi ice cream sit for 2-3 minutes before serving to soften slightly
- Experiment with different ice cream flavors for unique variations
Nutrition Facts
Calories: 267kcal
Carbohydrates: 48g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
