Matcha Mochi Ice Cream Recipes

Steps:

• Make mochi. Combine glutinous rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes.
• Mix well with using a wooden spatula.
• Line a 10-inch (25 cm) bowl with plastic, set it aside, and sprinkle your tabletop with enough potato starch to avoid sticking.
• Mix the mochi mixture and place on top of the starch.
• Roll out the mochi larger than the bowl, about 15 inches (38 cm) across.
• Lay mochi over the plastic-lined bowl.
• Make the matcha ice cream. In a large bowl, add heavy cream, condensed milk, and matcha. Using a hand mixer, whip until thickened to soft peaks.
• Add the ice cream mixture into the mochi-lined bowl. Take the excess mochi and lay it over the middle, encasing the ice cream. Cover with plastic.
• Freeze at least 6 hours or overnight.
• Bring the mochi ice cream to room temperature for 15-30 minutes before serving so mochi has time to soften.
• Garnish with extra matcha on top, if you please.
• Enjoy!

Steps:

• Remove and discard the top half of a cardboard egg carton. Line 10 of the cups in the bottom half of the egg carton with plastic wrap.
• Scoop ice cream into 10 prepared egg carton cups. Cover scoops with plastic wrap and freeze until very firm, at least 2 hours.
• Stir rice flour, water, and salt together in a microwave-safe bowl; add sugar and stir until completely smooth. Whisk green tea powder into rice flour mixture.
• Cover the rice flour mixture bowl with plastic wrap; microwave for 2 minutes. Stir rice flour mixture, re-cover the bowl with plastic wrap, and microwave until mochi dough is thick and sticky, about 1 1/2 minutes more.
• Lightly dust a work surface with cornstarch. Turn mochi dough out on prepared work surface. Roll dough into a 1/8-inch thick rectangle; cut dough into 10 equal squares.
• Remove ice cream balls from plastic wrap. Place 1 ice cream ball in the center of 1 mochi dough square. Gather mochi dough together to cover the ice cream ball completely, pinch the edges together at the base, and cut off any excess dough. Repeat with remaining ice cream and dough squares.
• Tightly cover each mochi ball in plastic wrap and place in egg carton, seam-side down. Freeze until firm, about 2 hours.

Steps:

• To make the ice-cream, put all of the ingredients in a blender and blitz until smooth. Chill the mixture for at least 1 hr or overnight. Remove from the fridge, stir and pour into an ice cream maker and churn for 45 mins, or until thick and frozen. Alternatively, pour into a freezable container and freeze for 90 mins. Remove from the freezer and whisk the mixture, freeze for a further 45 mins, then whisk the mixture again. Put it back into the freezer for another 30 mins. Repeat this 2-3 times more, freezing for 30 mins each time. Then, freeze for a final 2-3 hrs.
• Remove the ice cream from the freezer to soften slightly, then use a 5cm-sized ice cream scoop to make 8 balls. Scoop them onto a tray lined with baking parchment, then freeze for at least 30 mins or overnight. If they are tricky to scoop, leave the ice cream for a few minutes to soften or use your hands to shape the balls.
• Dust a 30 x 20cm baking tray with half the cornflour. Pour 200ml water into a 1-litre sized saucepan along with the matcha powder. Mix well, then add the rice flour and caster sugar and set over a medium heat. Use a whisk to break up any lumps, then switch to a spatula when it begins to thicken after 2-3 mins. Stir quickly for another 30 seconds until it begins to come together like a sticky ball of dough.
• Transfer the dough to the prepared baking tray and carefully flatten out with the spatula. Once cool enough to touch, dust over the remaining cornflour and use your hands to flatten out to about the size of the tray. Leave it to cool down, cover and keep in the fridge for 30 mins. Will keep covered and chilled for up to three days.
• Roll out the mochi dough on a dry chopping board dusted with a little extra cornflour until 5mm thick. Cut out 10cm circles using a cookie cutter or cup. Place a scoop of ice cream on top of a circle of dough, then carefully fold the dough around the ice cream, pinching at the top to seal, then turn over so that the top becomes the bottom. (This will be easier if you dust your hands with cornflour.) Repeat until all the ice cream and dough is used, then freezer for at least 2 hrs before serving. Will keep frozen for up to one month. Take the mochi out of the freezer and leave at room temperature for around 3-5 mins to soften, before serving.