Matcha Mochi Ice Cream
Matcha Mochi Ice Cream
Ingredients
For the Matcha Ice Cream
- 1 1/2 cups heavy cream, cold
- 14 ounces sweetened condensed milk, 1 can
- 2 tablespoons matcha powder, culinary grade
- 1 teaspoon vanilla extract
For the Mochi Dough
- 1 cup glutinous rice flour, (mochiko)
- 1/4 cup granulated sugar
- 3/4 cup water
- 1/2 cup cornstarch, for dusting
Instructions
- 1
Prepare the Matcha Ice Cream: In a large bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.
⏱️ 5 min
- 2
In a separate medium bowl, whisk together the sweetened condensed milk, matcha powder, and vanilla extract until smooth and well combined.
⏱️ 3 min
- 3
Gently fold the matcha condensed milk mixture into the whipped cream until no streaks remain. Be careful not to deflate the whipped cream.
⏱️ 2 min
- 4
Pour the matcha ice cream mixture into a freezer-safe container (such as a loaf pan or an 8x8 inch baking dish). Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals. Freeze for at least 4-6 hours, or preferably overnight, until firm.
⏱️ 10 min
- 5
Prepare the Mochi Dough: In a microwave-safe bowl, whisk together the glutinous rice flour, granulated sugar, and water until smooth and no lumps remain.
⏱️ 3 min
- 6
Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute. Remove, stir well with a wet spatula, and re-cover. Microwave for another 1 minute. Stir again.
⏱️ 2 min
- 7
Microwave for a final 30 seconds to 1 minute, until the dough is translucent and very sticky. The dough should be thick and pull away from the sides of the bowl. (Alternatively, you can steam the mochi for 15-20 minutes until translucent).
⏱️ 2 min
- 8
Generously dust a clean work surface with cornstarch. Carefully scrape the hot mochi dough onto the cornstarch. Dust the top of the mochi with more cornstarch to prevent sticking.
⏱️ 2 min
- 9
Using a cornstarch-dusted rolling pin, roll out the mochi dough to about 1/8-inch thickness. Allow it to cool completely, about 15-20 minutes.
⏱️ 20 min
- 10
Assembly: Once the mochi is cool, use a 3 to 3 1/2-inch round cookie cutter (or a glass rim) to cut out 8-10 circles. Re-roll scraps if needed. Keep the mochi circles covered with plastic wrap to prevent drying.
⏱️ 5 min
- 11
Remove the matcha ice cream from the freezer. Using a small ice cream scoop (about 1 1/2 tablespoons), scoop out small balls of ice cream. Work quickly, as the ice cream will melt fast.
⏱️ 5 min
- 12
Place an ice cream scoop in the center of a mochi circle. Gently bring the edges of the mochi up and around the ice cream, pinching them together at the top to seal. Ensure the ice cream is fully enclosed.
⏱️ 5 min
- 13
Place the assembled mochi ice cream balls on a parchment-lined baking sheet. Freeze for at least 2 hours, or until firm, before serving. For best results, store in an airtight container in the freezer.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Matcha Mochi Ice Cream
Ingredients
For the Matcha Ice Cream
- 1 1/2 cups heavy cream, cold
- 14 ounces sweetened condensed milk, 1 can
- 2 tablespoons matcha powder, culinary grade
- 1 teaspoon vanilla extract
For the Mochi Dough
- 1 cup glutinous rice flour, (mochiko)
- 1/4 cup granulated sugar
- 3/4 cup water
- 1/2 cup cornstarch, for dusting
Instructions
- 1
Prepare the Matcha Ice Cream: In a large bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.
⏱️ 5 min - 2
In a separate medium bowl, whisk together the sweetened condensed milk, matcha powder, and vanilla extract until smooth and well combined.
⏱️ 3 min - 3
Gently fold the matcha condensed milk mixture into the whipped cream until no streaks remain. Be careful not to deflate the whipped cream.
⏱️ 2 min - 4
Pour the matcha ice cream mixture into a freezer-safe container (such as a loaf pan or an 8x8 inch baking dish). Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals. Freeze for at least 4-6 hours, or preferably overnight, until firm.
⏱️ 10 min - 5
Prepare the Mochi Dough: In a microwave-safe bowl, whisk together the glutinous rice flour, granulated sugar, and water until smooth and no lumps remain.
⏱️ 3 min - 6
Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute. Remove, stir well with a wet spatula, and re-cover. Microwave for another 1 minute. Stir again.
⏱️ 2 min - 7
Microwave for a final 30 seconds to 1 minute, until the dough is translucent and very sticky. The dough should be thick and pull away from the sides of the bowl. (Alternatively, you can steam the mochi for 15-20 minutes until translucent).
⏱️ 2 min - 8
Generously dust a clean work surface with cornstarch. Carefully scrape the hot mochi dough onto the cornstarch. Dust the top of the mochi with more cornstarch to prevent sticking.
⏱️ 2 min - 9
Using a cornstarch-dusted rolling pin, roll out the mochi dough to about 1/8-inch thickness. Allow it to cool completely, about 15-20 minutes.
⏱️ 20 min - 10
Assembly: Once the mochi is cool, use a 3 to 3 1/2-inch round cookie cutter (or a glass rim) to cut out 8-10 circles. Re-roll scraps if needed. Keep the mochi circles covered with plastic wrap to prevent drying.
⏱️ 5 min - 11
Remove the matcha ice cream from the freezer. Using a small ice cream scoop (about 1 1/2 tablespoons), scoop out small balls of ice cream. Work quickly, as the ice cream will melt fast.
⏱️ 5 min - 12
Place an ice cream scoop in the center of a mochi circle. Gently bring the edges of the mochi up and around the ice cream, pinching them together at the top to seal. Ensure the ice cream is fully enclosed.
⏱️ 5 min - 13
Place the assembled mochi ice cream balls on a parchment-lined baking sheet. Freeze for at least 2 hours, or until firm, before serving. For best results, store in an airtight container in the freezer.
⏱️ 5 min