Matcha Mochi Ice Cream
Updated: Dec 12, 2020
So let me get started by saying that mochi ice cream is one of my favorite desserts. I'm a texture freak, so these really are the most satisfying things in the world. Mochi in general is not crazy hard to make, but mochi ice cream tends to be a different beast. That ice cream melts, and it melts fast - which means you gotta work fast! I have a few tricks that makes things easier. So read below!
This mochi ice cream is made with la crème de la crème matcha. My friends over at Hone have the best ceremonial grade matcha and it really cooks great. This matcha gives a clean energy without the jitters and is sourced from a third-generation owned farm in Yame, Fukuoka Japan. It contains B vitamins and Cordyceps mushrooms. If you're searching for a matcha, skip out on the big brands and support local. Use my code CUTTINGBOARD for 15% off your order!
THINGS YOU NEED TO MAKE THIS MOCHI ICE CREAM!
Microwave safe bowl
Biscuit or circular cookie cutter (can use a cup as well)
Sweet rice flour
1 cup vanilla ice cream
1 cup sweet glutinous rice flour (NO substitutions)
1/4 cup granulated sugar
1 cup water
Using a small ice cream scoop, scoop about 10 2-tablespoon sized scoops of ice cream onto a parchment paper lined tray. Place the ice cream scoops in the freezer for at least two hours to over night.
In a large microwave safe bowl, combine the sweet rice flour, sugar, and water. Cover the bowl with plastic wrap and place in the microwave for 1 minute.
Stir the mixture to rid it of lumps. Sift your matcha in and whisk to combine. Recover the bowl with plastic wrap and microwave for 1 more minute.
At this point, your mixture should be thickening well. Stir again and all lumps should be gone. Recover the bowl and microwave for the last 30 seconds.
Using your rubber spatula, dip it in water before stirring, stir again.
Stretch a large piece of parchment paper over your counter and douse it with corn starch.
Scrape your mochi mixture onto the parchment paper and dust it with cornstarch as well.
Using your finger tips, gently press the mixture out using more corn starch as needed so it doesn't stick. Grab your rolling pin and roll the mochi until it's around 1/4 inch thick.
Transfer your parchment paper to a baking tray and place the mochi in the refrigerator for about half an hour. This will set the mochi.
Remove the mochi from the refrigerator and using your biscuit cutter (4 inches wide) cut out your circles.
This is where you have to work fast - working individually, take your ice cream balls out of the freezer and place it in the middle of your mochi circle and fold them like an envelope. Using plastic wrap, place the mochi ball in the center of the plastic wrap and twist until it forms a sealed and tight ball. Immediately place the mochi ice cream ball back into the freezer. Repeat until all of the balls are formed. Allow them to freeze for at least 2 hours.
You HAVE to sweet rice flour, not just rice flour. This is a must. I bought mine at a local Asian grocery store, but you can get it on Amazon as well here!
Every microwave is different, some suck (mine) and you have to microwave the mixture for another round. That's fine.
These can store in the freezer for around a week in a sealed container - after that they get that weird freezer burnt taste.