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!
for 8 servings
- 7 oz glutinous rice flour (200 g), shiratamako
- 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
- Calories 517
- Fat 30g
- Carbs 62g
- Fiber 0g
- Sugar 42g
- Protein 7g
Estimated values based on one serving size.
- 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.
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