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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
