Wasabi Green Tea Ice Cream Sushi Rolls
Wasabi Green Tea Ice Cream Sushi Rolls
Ingredients
For the Green Tea Ice Cream
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 6 egg yolks, large
- 2 tablespoons matcha powder, ceremonial grade
- 1 teaspoon vanilla extract
For the Green Sponge Cake Sheets
- 1/2 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 3 large eggs, separated
- 2 tablespoons unsalted butter, melted and cooled
- 2 tablespoons whole milk
- 1/4 teaspoon green food coloring, gel, optional
For the Wasabi White Chocolate Drizzle
- 4 ounces white chocolate, finely chopped
- 1/4 cup heavy cream
- 1/4 teaspoon wasabi paste, or to taste
For Assembly and Garnish
- 1/2 cup fresh strawberries, thinly sliced
- 1/4 cup fresh mint leaves, for garnish
- 1 tablespoon powdered sugar, for dusting
Instructions
- 1
Prepare the Green Tea Ice Cream: In a medium saucepan, combine heavy cream, whole milk, and 1/2 cup of the granulated sugar. Heat over medium heat until simmering, stirring occasionally. Do not boil.
⏱️ 8 min
- 2
In a separate bowl, whisk the egg yolks with the remaining 1/4 cup granulated sugar until pale and thick. Gradually temper the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 170°F).
⏱️ 10 min•🌡️ 170
- 3
Remove from heat. Sift the matcha powder into the hot custard and whisk until fully dissolved and smooth. Stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until very cold.
⏱️ 5 min
- 4
Once chilled, churn the ice cream in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 4 hours, or until firm enough to slice and roll.
⏱️ 25 min
- 5
Prepare the Sponge Cake Sheets: Preheat oven to 350°F. Line a 10x15 inch baking sheet with parchment paper, extending over the sides. In a large bowl, beat egg yolks with 1/4 cup granulated sugar until light and fluffy. In a separate bowl, whisk together melted butter and whole milk. Stir in the green food coloring, if using. Gently fold the butter mixture into the egg yolk mixture.
⏱️ 10 min•🌡️ 350
- 6
In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and continue beating until stiff, glossy peaks form. Gently fold one-third of the egg whites into the yolk mixture, then fold in the sifted all-purpose flour until just combined. Fold in the remaining egg whites until no streaks remain, being careful not to deflate the batter.
⏱️ 5 min
- 7
Pour the batter onto the prepared baking sheet and spread evenly to the edges. Bake for 10-12 minutes, or until the cake springs back when lightly touched and the edges are lightly golden. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Trim the crusty edges of the cake. Let cool completely.
⏱️ 12 min•🌡️ 350
- 8
Prepare the Wasabi White Chocolate Drizzle: Place chopped white chocolate in a small, heatproof bowl. In a small saucepan, heat heavy cream until simmering. Pour the hot cream over the white chocolate and let stand for 2 minutes. Whisk until smooth. Stir in the wasabi paste until well combined. Keep warm or gently reheat if it thickens too much.
⏱️ 5 min
- 9
Assemble the Sushi Rolls: Once the cake is completely cool, cut it into four equal rectangles (approximately 5x7 inches each). Take one rectangle of cake and spread a thin, even layer of the firm green tea ice cream over it, leaving a 1/2 inch border on one long edge. Carefully roll the cake tightly from the opposite long edge, creating a log. Repeat with the remaining cake rectangles and ice cream.
⏱️ 15 min
- 10
Place the rolled 'sushi logs' on a plate lined with parchment paper and freeze for at least 30 minutes to firm up. Once firm, use a sharp, warm knife (run under hot water and wipe dry) to slice each log into 1-inch thick 'sushi' pieces. You should get 5-7 pieces per roll.
⏱️ 5 min
- 11
Arrange the ice cream sushi rolls on serving plates. Drizzle with the wasabi white chocolate sauce. Garnish with thinly sliced fresh strawberries and fresh mint leaves. Dust lightly with powdered sugar, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Wasabi Green Tea Ice Cream Sushi Rolls
Ingredients
For the Green Tea Ice Cream
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 6 egg yolks, large
- 2 tablespoons matcha powder, ceremonial grade
- 1 teaspoon vanilla extract
For the Green Sponge Cake Sheets
- 1/2 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 3 large eggs, separated
- 2 tablespoons unsalted butter, melted and cooled
- 2 tablespoons whole milk
- 1/4 teaspoon green food coloring, gel, optional
For the Wasabi White Chocolate Drizzle
- 4 ounces white chocolate, finely chopped
- 1/4 cup heavy cream
- 1/4 teaspoon wasabi paste, or to taste
For Assembly and Garnish
- 1/2 cup fresh strawberries, thinly sliced
- 1/4 cup fresh mint leaves, for garnish
- 1 tablespoon powdered sugar, for dusting
Instructions
- 1
Prepare the Green Tea Ice Cream: In a medium saucepan, combine heavy cream, whole milk, and 1/2 cup of the granulated sugar. Heat over medium heat until simmering, stirring occasionally. Do not boil.
⏱️ 8 min - 2
In a separate bowl, whisk the egg yolks with the remaining 1/4 cup granulated sugar until pale and thick. Gradually temper the hot cream mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 170°F).
⏱️ 10 min•🌡️ 170 - 3
Remove from heat. Sift the matcha powder into the hot custard and whisk until fully dissolved and smooth. Stir in the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until very cold.
⏱️ 5 min - 4
Once chilled, churn the ice cream in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 4 hours, or until firm enough to slice and roll.
⏱️ 25 min - 5
Prepare the Sponge Cake Sheets: Preheat oven to 350°F. Line a 10x15 inch baking sheet with parchment paper, extending over the sides. In a large bowl, beat egg yolks with 1/4 cup granulated sugar until light and fluffy. In a separate bowl, whisk together melted butter and whole milk. Stir in the green food coloring, if using. Gently fold the butter mixture into the egg yolk mixture.
⏱️ 10 min•🌡️ 350 - 6
In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar and continue beating until stiff, glossy peaks form. Gently fold one-third of the egg whites into the yolk mixture, then fold in the sifted all-purpose flour until just combined. Fold in the remaining egg whites until no streaks remain, being careful not to deflate the batter.
⏱️ 5 min - 7
Pour the batter onto the prepared baking sheet and spread evenly to the edges. Bake for 10-12 minutes, or until the cake springs back when lightly touched and the edges are lightly golden. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Trim the crusty edges of the cake. Let cool completely.
⏱️ 12 min•🌡️ 350 - 8
Prepare the Wasabi White Chocolate Drizzle: Place chopped white chocolate in a small, heatproof bowl. In a small saucepan, heat heavy cream until simmering. Pour the hot cream over the white chocolate and let stand for 2 minutes. Whisk until smooth. Stir in the wasabi paste until well combined. Keep warm or gently reheat if it thickens too much.
⏱️ 5 min - 9
Assemble the Sushi Rolls: Once the cake is completely cool, cut it into four equal rectangles (approximately 5x7 inches each). Take one rectangle of cake and spread a thin, even layer of the firm green tea ice cream over it, leaving a 1/2 inch border on one long edge. Carefully roll the cake tightly from the opposite long edge, creating a log. Repeat with the remaining cake rectangles and ice cream.
⏱️ 15 min - 10
Place the rolled 'sushi logs' on a plate lined with parchment paper and freeze for at least 30 minutes to firm up. Once firm, use a sharp, warm knife (run under hot water and wipe dry) to slice each log into 1-inch thick 'sushi' pieces. You should get 5-7 pieces per roll.
⏱️ 5 min - 11
Arrange the ice cream sushi rolls on serving plates. Drizzle with the wasabi white chocolate sauce. Garnish with thinly sliced fresh strawberries and fresh mint leaves. Dust lightly with powdered sugar, if desired. Serve immediately.
⏱️ 5 min