Print

Creamy Matcha Mochi Ice Cream Delight

creamy matcha mochi ice cream - featured image
Print Recipe

A delightful homemade dessert combining silky matcha ice cream with soft, chewy mochi dough. This recipe is easy to make and perfect for a special treat or entertaining guests.

Ingredients

  • Whole milk – 1 cup (240 ml)
  • Heavy cream – 1 cup (240 ml)
  • Granulated sugar – ¾ cup (150 g)
  • Matcha green tea powder – 2 tbsp
  • Egg yolks – 4 large
  • Vanilla extract – 1 tsp
  • Sweet rice flour (mochiko) – 1 cup (120 g)
  • Granulated sugar – ¼ cup (50 g)
  • Water – 1 cup (240 ml)
  • Potato starch or cornstarch – for dusting

Instructions

  1. Whisk matcha powder with 2 tablespoons of warm milk until smooth.
  2. In a saucepan, combine remaining milk, heavy cream, and half the sugar; warm until sugar dissolves and mixture is hot but not boiling (about 170°F).
  3. Whisk egg yolks with remaining sugar until pale and thick.
  4. Temper egg yolks by slowly adding about ⅓ of hot milk mixture while whisking.
  5. Return egg yolk mixture to saucepan; stir over low heat until custard thickens and coats back of spoon (around 175°F). Do not boil.
  6. Remove from heat; whisk in matcha mixture and vanilla extract.
  7. Strain custard through fine sieve; cover and chill at least 4 hours or overnight.
  8. Churn chilled custard in ice cream maker until thick and creamy (20-30 minutes).
  9. Freeze churned ice cream for at least 2 hours to firm up.
  10. Mix sweet rice flour, sugar, and water in microwave-safe bowl until smooth.
  11. Cover loosely; microwave on high for 1 minute, stir, microwave 1 minute again, stir, then microwave 30 seconds to 1 minute until dough is sticky and translucent.
  12. Dust surface and hands with potato starch; transfer hot mochi dough onto surface.
  13. Flatten dough to about ⅛ inch (3 mm) thick; let cool slightly but keep pliable.
  14. Scoop firm matcha ice cream (about 1½ tbsp) onto parchment-lined tray.
  15. Cut mochi dough into roughly 3-inch squares.
  16. Place ice cream scoop in center of each mochi square; pinch edges to seal and shape into smooth ball.
  17. Dust off excess starch; freeze mochi ice cream balls at least 2 hours before serving.

Notes

Dust hands and work surface generously with potato starch to prevent sticking. Work quickly when shaping mochi as dough cools and hardens fast. For dairy-free version, substitute coconut milk and cream. If no ice cream maker, use no-churn method by whipping heavy cream and folding in sweetened condensed milk and matcha powder.

Nutrition

Keywords: matcha, mochi, ice cream, dessert, homemade, chewy, green tea, easy recipe

Find it online: https://cooksybite.com/creamy-matcha-mochi-ice-cream-delight-easy-homemade-recipe-to-try-today/