Moonlit Matcha Mochi Pops

Allergens

Dairy (in store-bought ice cream), Sesame seeds

Ingredients

• 1. 2 cups homemade or high
• quality store
• bought green tea ice cream 2. 8 round Japanese mochi balls (about 1 inch in diameter) 3. 1 cup black sesame seeds, toasted 4. 2 tbsp coconut oil 5. Pinch of sea salt

Instructions

1. In a food processor, blend the green tea ice cream until smooth and slightly thickened. Transfer to a piping bag with a star shaped nozzle.
2. Place each mochi ball on a parchment paper lined baking sheet. Insert the tip of the piping bag into the top of each mochi ball and pipe in enough green tea ice cream until it is covered. Smooth the surface of the ice cream with a spatula. Repeat for all mochi balls.
3. Freeze the filled mochi balls for 2 hours or until firm.
4. While the mochi balls are freezing, prepare the black sesame brittle. In a small saucepan over medium heat, melt the coconut oil and add the black sesame seeds. Stir in a pinch of sea salt and cook until the sesame seeds are fragrant and toasted. Pour the mixture onto a parchment paper lined baking sheet and let cool completely. Break into irregular shards once cooled.
5. To serve, remove the mochi pops from the freezer and insert a popsicle stick into each one. Top with crumbled black sesame brittle. Return to the freezer for 10 minutes before enjoying.

Chef’s Insight

The fusion of Japanese flavors and textures creates an otherworldly dessert that transports you to a moonlit night in Japan.

Notes

This recipe uses high-quality store-bought ice cream, but homemade green tea ice cream will elevate the dessert to new heights.