Keto Japanese Matcha Mochi Ice Cream

Allergens

Almonds, Eggs, Dairy

Ingredients

• 2 cups almond flour
• 1/4 cup granulated erythritol or another keto
• friendly sweetener
• 1/4 teaspoon salt
• 2 large eggs, separated
• 2 cups matcha ice cream base (see recipe below) Matcha Ice Cream Base:
• 1 1/2 cups heavy cream
• 3/4 cup unsweetened almond milk
• 1/2 cup granulated erythritol or another keto
• friendly sweetener
• 1 tablespoon matcha powder
• 1 teaspoon pure vanilla extract

Instructions

1. In a large bowl, whisk together the almond flour, sweetener, and salt. Set aside.
2. In another bowl, beat egg yolks until creamy. Add to the dry mixture and mix well.
3. In a saucepan over medium heat, warm the matcha ice cream base, stirring occasionally. When it begins to steam, remove from heat.
4. Slowly pour the warmed ice cream base into the almond flour mixture while continuously whisking. This will create a smooth and thick custard.
5. Place the custard back in the saucepan and cook over medium low heat until it thickens enough to coat the back of a spoon, stirring constantly. Do not let it boil.
6. Strain the custard into a clean bowl, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
7. Churn the chilled custard in an ice cream maker according to manufacturer's instructions.
8. Once the ice cream is done churning, fold in any additional mix ins, if desired.
9. Divide the almond flour mixture into four portions and roll each portion into a ball, then flatten slightly between your palms. Wrap each one tightly with plastic wrap and freeze for at least 2 hours or until firm.
10. To assemble, place a frozen mochi circle between two pieces of wax paper and use a rolling pin to gently flatten it.
11. Scoop a generous portion of matcha ice cream onto the center of the flattened mochi.
12. Fold the edges of the mochi up around the ice cream, sealing it inside, then roll into a ball and return to the freezer until firm.
13. Repeat with remaining mochi circles and ice cream.
14. Serve immediately for the ultimate indulgence.

Chef’s Insight

Matcha adds both flavor and vibrant green color to this dessert, creating an unforgettable visual experience.

Notes

Make sure to work quickly when handling the mochi to prevent it from sticking or becoming too soft.