Japanese Matcha Mochi Ice Cream
A delightful Japanese-inspired frozen treat featuring velvety green tea ice cream and soft chewy mochi. Ideal for those seeking a gluten-free, indulgent dessert experience.
Allergens
Dairy (Ice cream), Soy (Mochi flour may contain soy)
Ingredients
- 1 cup gluten
- free mochi flour 1/2 cup sugar 2 tbsp matcha green tea powder 1/4 tsp salt 1/2 cup water 2 cups high
- quality vanilla ice cream
Instructions
- In a medium bowl, whisk together mochi flour, sugar, matcha powder, and salt. Gradually add water and mix until a soft dough forms. Knead for a few minutes until smooth. Cover with plastic wrap and let rest for 30 minutes. Divide ice cream into two bowls. Place each bowl in the freezer while working with the mochi. On a well floured surface, divide the dough into four equal parts. Shape each part into a smooth ball. Flatten one ball between your palms and wrap it around 1/2 cup of ice cream, ensuring no air pockets. Seal the edges well. Place on parchment paper. Repeat with remaining balls and ice cream. Freeze for at least 30 minutes or until firm. When ready to serve, slice each mochi ball into two. Scoop one half onto a plate, and place the other half next to it. Serve immediately.
Chef’s Insight
Use high-quality ice cream for optimal flavor and texture.
Notes
Use a light touch when shaping the mochi around ice cream to avoid tearing the dough.