Giant Mochi Ice Cream
This colossal combination of chewy Japanese mochi and creamy ice cream provides a double dose of matcha goodness. The mochi outside is made with glutinous rice flour and matcha powder, while the homemade ice cream center is also flavored with — you guessed it — even more matcha. Green tea lovers, rejoice!
by Rie McClenny • featured in How To Make Mesmerizing Japanese Desserts
Ingredients
for 8 servings
Mochi
-
7 oz glutinous rice flour, shiratamako (200 g) -
4 oz sugar (115 g) -
1 teaspoon matcha, fine green tea powder -
1 cup water (240 mL) - potato starch, or cornstarch as needed
Matcha Ice Cream
-
14 oz condensed milk (400 g) -
2 ½ cups heavy cream (600 mL) -
1 tablespoon matcha, fine green tea powder
Nutrition Info
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Calories
514
-
Fat
30g
-
Carbs
62g
-
Fiber
0g
-
Sugar
42g
-
Protein
7g
Estimated values based on one serving size.
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Preparation
- Make mochi. Combine glutinous rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes.
- Mix well with using a wooden spatula.
- Line a 10-inch (25 cm) bowl with plastic, set it aside, and sprinkle your tabletop with enough potato starch to avoid sticking.
- Mix the mochi mixture and place on top of the starch.
- Roll out the mochi larger than the bowl, about 15 inches (38 cm) across.
- Lay mochi over the plastic-lined bowl.
- Make the matcha ice cream. In a large bowl, add heavy cream, condensed milk, and matcha. Using a hand mixer, whip until thickened to soft peaks.
- Add the ice cream mixture into the mochi-lined bowl. Take the excess mochi and lay it over the middle, encasing the ice cream. Cover with plastic.
- Freeze at least 6 hours or overnight.
- Bring the mochi ice cream to room temperature for 15-30 minutes before serving so mochi has time to soften.
- Garnish with extra matcha on top, if you please.
- Enjoy!
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Tips
-
crinni_cooper
I made this w/ regular vanilla ice cream & it was WONDERFUL! I hadn't made mochi ice cream in years & this recipe was easy enough that I was able to succeed 😁 The only issue I had was that I should've trimmed the excess off after I sealed the bottom. I folded it in instead & it froze into a thick, HARD layer... Also let this sit out a bit before cutting! 👍
2018-09-13T01:31:18Z Helpful (38) -
boki_nutella_kitty
Make sure you don’t role it out to thin or everything looks funky and beat ur icecream really well 😋😋👍🍉
2018-06-19T20:55:42Z Helpful (32) -
Emma Huehns
Wait for it to cool off i burned my hand, also don't try to make them mini unless u have alot of experience.
2018-07-02T15:57:13Z Helpful (30) -
sherry_goh
The mochi isn’t easy to stretch so sometimes you’ll end up with extra cream. I had a hard time trying to stretch the mochi!
2018-06-29T07:24:49Z Helpful (27)
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