Matcha Mochi Ice Cream Recipe

Introduction

Matcha mochi ice cream is a delightful fusion of creamy ice cream wrapped in chewy, subtly sweet mochi dough. This refreshing dessert combines the earthy flavor of matcha with a light, smooth texture that’s perfect for warm days or any time you want a unique treat.

Ingredients

• 300g organic silken soft tofu, drained
• 320g coconut cream
• 1 tsp vanilla paste
• 1 tsp arrowroot powder (optional)
• 60ml maple syrup
• 35g cornflour, plus extra for dusting
• 1 tsp matcha powder
• 100g glutinous sweet white rice flour
• 80g caster sugar

Instructions

1. Step 1: Make the ice cream by placing tofu, coconut cream, vanilla paste, arrowroot powder, maple syrup, cornflour, and matcha powder into a blender. Blitz until smooth, then chill for at least 1 hour or overnight.
2. Step 2: Remove the mixture from the fridge, stir, then churn in an ice cream maker for 45 minutes until thick and frozen. Alternatively, freeze in a container, whisking every 30-90 minutes as described, until fully frozen.
3. Step 3: Soften the ice cream slightly and scoop into 5cm balls. Place on a baking parchment-lined tray and freeze for at least 30 minutes or overnight.
4. Step 4: Dust a 30 x 20cm baking tray with half the cornflour. In a 1-litre saucepan, mix 200ml water with matcha powder, then add rice flour and caster sugar. Heat over medium, whisking to break lumps, then stir with a spatula once it thickens until it forms a sticky dough.
5. Step 5: Transfer dough to the dusted tray and flatten with a spatula. Once cool, dust with remaining cornflour and flatten by hand to tray size. Cover and chill in the fridge for 30 minutes.
6. Step 6: Roll out the mochi dough on a cornflour-dusted board to about 5mm thickness. Cut into 10cm circles using a cutter or cup.
7. Step 7: Place one ice cream ball on each mochi circle. Fold the dough around the ice cream, pinch to seal, and turn over so the seam is on the bottom. Dust hands with cornflour to prevent sticking.
8. Step 8: Repeat with remaining dough and ice cream balls. Freeze assembled mochi for at least 2 hours before serving.

Tips & Variations

• If you don’t have an ice cream maker, use the freezing and whisking method to achieve a smooth texture.
• For a stronger matcha flavor, increase the matcha powder by ½ teaspoon in both the ice cream and mochi dough.
• Dust generously with cornflour to prevent sticking when shaping the mochi around the ice cream.
• Try swapping the maple syrup for honey or agave syrup for a different sweetness profile.

Storage

Store the finished mochi ice cream in an airtight container in the freezer for up to one month. Before serving, remove from the freezer and let sit at room temperature for 3–5 minutes to soften slightly for easier eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mochi dough ahead of time?

Yes, the mochi dough can be covered and kept chilled in the fridge for up to three days before assembling with ice cream.

What if I don’t have glutinous rice flour?

Glutinous rice flour is essential for the chewy texture of mochi, so it’s best to use it. Regular rice flour or other flours won’t yield the same stretchy result.

Matcha Mochi Ice Cream Recipe

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★★★★★

4.4 from 60 reviews

• Author: Luna
• Total Time: 4 hours 30 minutes
• Yield: 8 mochi ice cream balls 1x
• Diet: Vegan

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Description

This delightful Matcha Mochi Ice Cream recipe combines creamy, vibrant matcha-flavored ice cream with soft, chewy mochi dough for a refreshing and unique Japanese-inspired dessert. The ice cream is vegan-friendly, made with silken tofu and coconut cream, while the mochi dough uses glutinous rice flour and matcha powder for a subtly sweet and earthy flavor. Perfectly portioned into bite-sized mochi balls, this treat is ideal for special occasions or a fancy homemade dessert.

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Ingredients

Scale 1x2x3x

Ice Cream Base

• 300g organic silken soft tofu, drained
• 320g coconut cream
• 1 tsp vanilla paste
• 1 tsp arrowroot powder (optional)
• 60ml maple syrup
• 35g cornflour, plus extra for dusting
• 1 tsp matcha powder

Mochi Dough

• 100g glutinous sweet white rice flour
• 80g caster sugar
• 200ml water
• Matcha powder (included with ice cream base for dough preparation)
• Cornflour for dusting and rolling

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Instructions

1. Prepare the ice cream mixture: Place the silken tofu, coconut cream, vanilla paste, arrowroot powder (if using), maple syrup, 35g cornflour, and 1 tsp matcha powder into a blender. Blitz thoroughly until the mixture is smooth and evenly blended.
2. Chill the ice cream base: Transfer the blended mixture to a container and chill in the refrigerator for at least 1 hour or preferably overnight to allow the flavors to meld and the mixture to cool completely.
3. Churn or freeze the ice cream: For an ice cream maker, pour the chilled mixture in and churn for about 45 minutes until the texture is thick and frozen. Alternatively, pour the mixture into a freezer-safe container and freeze for 90 minutes, then remove and vigorously whisk the mixture. Return to freezer for 45 minutes, whisk again, and repeat freezing and whisking at 30-minute intervals 2-3 more times, finishing with a 2-3 hour freeze for a creamy texture.
4. Scoop and freeze ice cream balls: Remove the ice cream from the freezer to soften slightly. Using a 5cm ice cream scoop, make 8 balls and place them on a baking tray lined with baking parchment. Freeze for at least 30 minutes or overnight until firm.
5. Make the mochi dough: Dust a 30x20cm baking tray with half the cornflour. In a 1-litre saucepan, combine 200ml water with 1 tsp matcha powder and mix well. Add the glutinous rice flour and caster sugar, and set over medium heat. Whisk continuously to break any lumps, switching to a spatula once the mixture begins to thicken after 2-3 minutes. Keep stirring quickly for another 30 seconds until the dough forms a sticky ball.
6. Cool and shape mochi dough: Transfer the dough to the cornflour-dusted baking tray and flatten carefully with a spatula. Once cool enough to handle, dust the surface with remaining cornflour and use your hands to flatten dough to the size of the tray. Cover and chill in the fridge for 30 minutes.
7. Roll and cut mochi circles: On a dry chopping board dusted lightly with cornflour, roll out the dough to about 5mm thickness. Cut out roughly 10cm diameter circles using a cookie cutter or cup.
8. Assemble mochi ice cream balls: Place one ice cream ball onto each mochi circle. Carefully fold the dough around the ice cream, pinching at the top to seal completely. Turn the sealed mochi so the pinch becomes the bottom. Use cornflour on your hands to prevent sticking. Repeat with remaining mochi and ice cream balls.
9. Freeze and serve: Place formed mochi ice cream balls back in the freezer for at least 2 hours before serving. They will keep frozen for up to one month. To serve, remove mochi from freezer and allow to soften at room temperature for 3-5 minutes.

Notes

• Arrowroot powder in the ice cream mixture is optional but helps create a creamier texture.
• If you don’t have an ice cream maker, the repeated whisking and freezing method replicates churning to prevent ice crystals.
• Dusting with cornflour prevents sticking during rolling and shaping mochi.
• Mochi ice cream keeps well frozen for up to one month; soften slightly before eating for best texture.
• This recipe is vegan and gluten-free if using certified ingredients.
• Work quickly when shaping mochi so the dough doesn’t dry out.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Freezing
• Cuisine: Japanese

Keywords: matcha mochi ice cream, vegan dessert, Japanese dessert, frozen treat, mochi recipe, dairy-free ice cream, gluten-free dessert