Matcha Mochi Ice Cream Recipe
Introduction
Matcha mochi ice cream is a delightful fusion of creamy, green tea-flavored ice cream wrapped in a soft, chewy mochi shell. This refreshing treat is perfect for cooling off on a warm day or serving at your next gathering.
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
- Step 1: Make the ice cream by blending tofu, coconut cream, vanilla paste, arrowroot powder, maple syrup, cornflour, and matcha powder until smooth. Chill for at least 1 hour or overnight.
- Step 2: Churn the chilled mixture in an ice cream maker for 45 minutes until thick and frozen. If you don’t have an ice cream maker, pour into a container and freeze for 90 minutes. Remove to whisk, then freeze for 45 minutes. Repeat whisking and freezing every 30 minutes 2-3 times more, then freeze for a final 2-3 hours.
- Step 3: Soften the ice cream slightly and scoop 8 balls (about 5cm each). Place on a tray lined with baking parchment and freeze for at least 30 minutes or overnight.
- Step 4: Dust a 30x20cm baking tray with half the cornflour. In a 1-litre saucepan, mix 200ml water and matcha powder. Add rice flour and caster sugar. Cook over medium heat, whisking to remove lumps and then stirring with a spatula until the mixture thickens into a sticky dough ball (about 2-3 minutes plus 30 seconds).
- Step 5: Transfer the dough to the tray and flatten with a spatula. Once cool, dust with remaining cornflour, flatten by hand to fit the tray, cover, and refrigerate for 30 minutes.
- Step 6: Roll out the mochi dough on a cornflour-dusted board to 5mm thickness. Cut out 10cm circles. Place an ice cream ball on each circle, fold mochi around it, pinch to seal, and turn seam side down. Dust hands with cornflour to prevent sticking.
- Step 7: Repeat for all mochi ice cream balls, then freeze for at least 2 hours before serving.
Tips & Variations
- Use canned or homemade coconut cream for a richer ice cream texture.
- Arrowroot powder helps thicken the ice cream but can be omitted if unavailable.
- Try different flavor powders like hojicha or matcha mixed with cocoa for a twist.
- Dust mochi and hands generously with cornflour to prevent sticking when shaping.
Storage
Store assembled mochi ice cream in an airtight container in the freezer for up to one month. Before serving, let them sit at room temperature for 3-5 minutes to soften slightly for easier biting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make mochi ice cream without an ice cream maker?
Yes, you can freeze the ice cream mixture in a container, whisking it every 30-45 minutes to break up ice crystals until fully frozen. This method takes longer but works well.
How do I prevent the mochi from sticking?
Dust the working surface, your hands, and the mochi dough liberally with cornflour or potato starch to prevent sticking during rolling and shaping.
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Matcha Mochi Ice Cream Recipe
- Total Time: 6 hours including chilling and freezing
- Yield: 8 mochi ice cream balls 1x
- Diet: Vegan
Description
This Matcha Mochi Ice Cream recipe offers a delightful fusion of creamy, smooth vegan ice cream infused with vibrant matcha green tea and enveloped in a soft, chewy mochi dough. Made with silken tofu, coconut cream, and lightly sweetened, this refreshing dessert is both dairy-free and a unique treat that balances flavors and textures beautifully. Perfect for those seeking a sophisticated and exotic frozen dessert with a Japanese twist.
Ingredients
Scale
Ice Cream 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
Mochi Dough Ingredients
- 100g glutinous sweet white rice flour
- 80g caster sugar
- 200ml water
- cornflour for dusting
Instructions
- Make 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 in a blender. Blend until completely smooth. Chill this mixture in the refrigerator for at least 1 hour or overnight to enhance flavor and texture.
- Churn or Freeze the Ice Cream: Remove the chilled mixture and stir well. Pour it into an ice cream maker and churn for about 45 minutes until thickened and frozen. Alternatively, pour into a freeze-safe container and freeze for 90 minutes. Remove, whisk thoroughly to break any ice crystals, then refreeze for 45 minutes; repeat this whisk-and-freeze process 2 to 3 more times, each time freezing for 30 minutes, then finish with a final freeze of 2-3 hours to achieve a smooth texture.
- Shape Ice Cream Balls: Soften the ice cream slightly at room temperature. Using a 5cm ice cream scoop, scoop 8 balls onto a baking tray lined with parchment paper. Freeze for at least 30 minutes or overnight to firm up the balls, making shaping easier.
- Prepare Mochi Dough: Dust a 30 x 20cm baking tray with half the cornflour. In a 1-litre saucepan, combine 200ml water and 1 tsp matcha powder, mixing well. Add the glutinous rice flour and caster sugar. Heat over medium, whisking initially to break lumps. After 2-3 minutes, once it thickens, switch to a spatula and stir quickly for 30 seconds until dough forms a sticky ball.
- Cool and Flatten Mochi: Transfer the dough to the prepared tray and flatten with a spatula. Once cool enough to handle, dust with the remaining cornflour and use your hands to flatten further to about tray size. Cover and chill in refrigerator for 30 minutes. This dough will keep covered and chilled for up to three days.
- Roll and Cut Mochi Circles: On a dry surface dusted with cornflour, roll out the dough to about 5mm thickness. Cut out circles about 10cm in diameter using a cookie cutter or cup.
- Assemble Mochi Ice Cream: Place one ice cream ball on each mochi circle. Carefully fold the mochi dough around the ice cream, pinching to seal tightly at the top. Turn each sealed mochi so the pinched side is underneath. Dust your hands with cornflour to prevent sticking while handling. Repeat with remaining dough and ice cream balls.
- Freeze Mochi Ice Cream: Arrange the assembled mochi ice creams on a tray and freeze for at least 2 hours before serving. Stored in the freezer, they will keep for up to one month.
- Serve: Remove mochi ice cream from the freezer and allow to rest at room temperature for 3-5 minutes to soften slightly before enjoying.
Notes
- Arrowroot powder is optional but helps improve the ice cream texture and stability.
- Use cornflour liberally when handling mochi dough to prevent sticking.
- Churning the ice cream in an ice cream maker yields a smoother texture but the manual freeze-and-whisk method is a good alternative.
- Store assembled mochi ice cream in an airtight container in the freezer to maintain freshness.
- Allow mochi ice cream to soften briefly before serving for optimal chewiness and flavor.
- This recipe is dairy-free and vegan-friendly.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Japanese
Keywords: Matcha mochi ice cream, vegan ice cream, mochi recipe, Japanese dessert, dairy-free ice cream, green tea dessert
