Mochi Ice Cream with Matcha – A Perfectly Chewy and Creamy Treat
Mochi Ice Cream is one of those delightful treats that feels magical from the first bite – the chewy, slightly sticky mochi wrapping around a creamy, cold center creates an irresistible contrast in textures.
My love for this dessert began on a trip to Japan, where I discovered matcha-flavored mochi ice cream in a tiny Kyoto sweet shop.
Since then, I’ve been obsessed with making my own at home, and trust me, it’s easier than you think!
Today, I’ll share my tried-and-true recipe for Matcha Mochi Ice Cream, ensuring that every bite is a perfect balance of flavor and texture.
Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing Bowls | For combining ingredients | Kitchen supply stores, online |
| Whisk | To mix the matcha and cream | Kitchen supply stores, online |
| Saucepan | To cook the mochi dough | Any home goods store |
| Silicone Mat | For handling the sticky mochi | Online or baking stores |
| Rolling Pin | To flatten the mochi | Kitchen supply stores |
| Cookie Cutter | To cut mochi circles | Baking supply stores |
| Ice Cream Scoop | For portioning ice cream | Supermarkets, online |
| Plastic Wrap | To wrap individual mochi ice cream | Grocery stores |
Prep Time
- Total Time: 7 hours (including freezing time)
- Active Time: 45 minutes
Ingredients
Matcha Ice Cream:
- 8g Matcha Powder (2 tsp)
- 70g Condensed Milk (5 tbsp)
- 200g Whipping Cream (3/4 cup)
Mochi Dough:
- 100g Glutinous Rice Flour (3/4 cup)
- 60g Sugar (1/4 cup)
- 180ml Water (3/4 cup)
- Cornstarch (for dusting)
Instructions
Step 1: Make the Matcha Ice Cream
- In a mixing bowl, whisk matcha powder and condensed milk until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the matcha mixture into the whipped cream.
- Pour the mixture into a freezer-safe container and freeze for at least 4 hours until firm.
Step 2: Scoop and Pre-Freeze the Ice Cream
- Once the ice cream is set, scoop small rounds (about 1.5 inches in diameter) onto a lined baking tray.
- Freeze the scoops for at least 1 hour to keep them firm while working with the mochi.
Step 3: Make the Mochi Dough
- In a heatproof bowl, mix glutinous rice flour, sugar, and water until smooth.
- Cover and microwave for 1 minute, stir, then microwave for another 1 minute. Stir again.
- Continue microwaving in 30-second intervals, stirring in between, until the dough becomes thick and sticky.
- Alternatively, cook on low heat in a saucepan for 15 minutes, stirring continuously until thick and glossy.
Step 4: Roll and Cut the Mochi
- Dust a silicone mat (or parchment paper) with cornstarch.
- Transfer the mochi dough onto the mat and dust the top with cornstarch.
- Roll it out to about 1/8-inch thickness.
- Use a cookie cutter or small bowl to cut circles (about 3 inches in diameter).
- Place the cut mochi pieces in the fridge for 10 minutes to cool slightly.
Step 5: Wrap the Ice Cream
- Take one mochi circle and place an ice cream scoop in the center.
- Gently stretch and wrap the mochi around the ice cream, pinching the edges to seal.
- Wrap each piece in plastic wrap and freeze for at least 2 hours before serving.
Food Storage
- Store mochi ice cream in an airtight container in the freezer for up to 1 month.
- If serving from the freezer, let the mochi sit at room temperature for 2-3 minutes for the perfect chewy texture.
Pro Tips
- Prevent Stickiness: Always dust with cornstarch to prevent the mochi from sticking to your hands and surfaces.
- Flavor Variations: Try different ice cream flavors like vanilla, strawberry, or black sesame.
- Work Quickly: The ice cream melts fast, so handle it as quickly as possible.
- Even Thickness: Roll the mochi evenly to avoid overly thick or thin spots.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 30g |
| Protein | 2g |
| Fat | 7g |
| Sugar | 18g |
| Fiber | 1g |
| Sodium | 15mg |
FAQs
1. Can I use regular rice flour instead of glutinous rice flour?
No, regular rice flour won’t create the chewy texture needed for mochi. Always use glutinous rice flour.
2. How do I prevent mochi from being too sticky?
Dust your hands, rolling pin, and work surface with cornstarch to keep it from sticking.
3. Can I use store-bought ice cream instead of homemade?
Yes! Simply scoop and freeze the ice cream before wrapping it in mochi.
4. My mochi is cracking—what went wrong?
Cracking happens when the dough is too cold or dry. Try letting it warm up slightly before shaping.
5. Can I make mochi ice cream without a microwave?
Yes! You can cook the mochi on low heat in a saucepan, stirring continuously, for about 15 minutes until thick and stretchy.
Final Thoughts
Making mochi ice cream at home is such a rewarding experience, and once you master the technique, the flavor possibilities are endless!
Whether you stick with the classic matcha or experiment with other fillings, this chewy and creamy treat is bound to impress.
So, get your ingredients ready and start rolling – homemade mochi ice cream awaits!
Happy cooking! 🍡🍦