Japanese Mochi Ice Cream with Matcha is a delightful fusion of traditional Japanese flavors and modern dessert innovation. Mochi, a soft and chewy rice cake, encases a creamy, rich scoop of matcha-flavored ice cream, creating a perfect bite-sized treat that’s both texturally unique and visually stunning.

The earthy, slightly bitter flavor of matcha balances beautifully with the subtle sweetness of the mochi dough, making it a sophisticated dessert for any occasion.

Why I Love This Recipe

I love this recipe because it blends textures and flavors so elegantly. The chewy mochi shell is soft yet slightly elastic, while the matcha ice cream inside is creamy and indulgent. Each bite is a delightful balance of sweetness, earthiness, and texture that is incredibly satisfying.

Why This Is a Must-Try Dish

• Bite-sized and visually appealing
• Unique dessert with chewy and creamy contrast
• Subtle sweetness paired with earthy matcha
• Fun to make and serve for special occasions
• A creative way to enjoy traditional Japanese flavors

Recipe Overview

• Preparation Time: 25 minutes (plus freezing time)
• Cooking Time: 10 minutes (steaming/mochi prep)
• Freezing Time: 4 hours minimum
• Total Time: ~5 hours
• Servings: 8–10 mochi ice cream pieces
• Calories: ~120 calories per piece
• Course: Dessert
• Cuisine: Japanese

Ingredients

For the Matcha Ice Cream Filling

• 1 cup heavy cream
• ½ cup whole milk
• ⅓ cup granulated sugar
• 2 teaspoons matcha green tea powder
• 3 large egg yolks

For the Mochi Dough

• 1 cup glutinous rice flour (mochiko)
• ¼ cup granulated sugar
• ½ cup water
• Cornstarch or potato starch, for dusting

Cooking Directions

Step 1: Prepare Matcha Ice Cream

1. Whisk matcha powder with sugar in a small bowl.
2. Heat milk and cream over medium heat until warm, then whisk in matcha-sugar mixture.
3. In a separate bowl, beat egg yolks.
4. Slowly temper yolks by adding some warm milk mixture, then combine fully.
5. Cook over low heat, stirring until custard thickens (coat the back of a spoon).
6. Strain, cool, and freeze in a container for at least 2–3 hours until firm.

Step 2: Prepare Mochi Dough

1. In a microwave-safe bowl, mix glutinous rice flour, sugar, and water until smooth.
2. Cover loosely and microwave for 2 minutes. Stir, then microwave another 1–2 minutes until dough is sticky and slightly translucent.
3. Dust a surface with cornstarch and roll out mochi dough to ~¼ inch thickness.

Step 3: Assemble Mochi Ice Cream

1. Cut mochi dough into circles (~3 inches in diameter).
2. Scoop small balls of frozen matcha ice cream.
3. Place ice cream in the center of a mochi circle, pinch edges together to seal.
4. Roll lightly in cornstarch to prevent sticking.
5. Freeze assembled mochi for at least 1–2 hours before serving.

Step-by-Step Preparation Method

1. Make matcha custard base: Stir carefully to avoid curdling.
2. Freeze ice cream: Ensure it’s firm before wrapping with mochi.
3. Prepare mochi dough: Keep dough warm while working to maintain elasticity.
4. Cut and shape: Use dusted hands and surface to prevent sticking.
5. Seal mochi: Pinch gently and ensure ice cream is fully enclosed.
6. Final freeze: Chill for at least 1–2 hours to firm mochi for serving.

How to Serve

• Serve cold, directly from freezer
• Arrange on a plate dusted with cornstarch
• Garnish with a sprinkle of matcha powder or edible flowers

Recipe Tips

• Use ice cream straight from freezer to avoid melting when wrapping in mochi
• Work quickly with mochi dough—it hardens as it cools
• Dust generously with cornstarch to prevent sticking
• Use a small ice cream scoop for uniform-sized pieces

Variations

• Chocolate Mochi Ice Cream: Replace matcha ice cream with chocolate ice cream
• Strawberry Mochi: Use strawberry ice cream or puree in dough
• Green Tea + White Chocolate: Add white chocolate chips to matcha ice cream
• Mango Mochi: Swap filling for mango sorbet
• Mini Mochi: Make bite-sized versions for party platters

Freezing and Storage

• Refrigerator: Not recommended; mochi becomes too soft
• Freezer: Store in airtight container for up to 2 weeks
• Serving Tip: Let sit 1–2 minutes at room temperature before eating for softer texture

Special Equipment Needed

• Microwave-safe bowl or steamer
• Mixing bowls
• Ice cream scoop
• Rolling pin
• Circular cutter or cup
• Freezer-safe container

Frequently Asked Questions

Q: Can I make mochi ahead of time?
Yes, dough can be made ahead and kept covered, but work quickly to prevent drying.

Q: Can I use store-bought ice cream?
Absolutely! Just ensure it’s firm before wrapping.

Q: How do I prevent mochi from sticking?
Dust hands, surface, and dough with cornstarch or potato starch generously.

Q: Can I make this vegan?
Yes, use coconut milk and plant-based ice cream.

Conclusion

Japanese Mochi Ice Cream with Matcha is a fun, elegant, and satisfying dessert that blends creamy ice cream with chewy mochi in every bite. Its vibrant green color, delicate flavor, and unique texture make it perfect for special occasions or a personal treat. With this recipe, you can enjoy a classic Japanese dessert at home—delicious, beautiful, and utterly irresistible.