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Green Tea Mochi Ice Cream

If you like green tea ice cream and mochi rice cakes, this is the recipe for you.  The textural combination of these two is out of this world.  Between the soft chewy cushion of the mochi rice cake and creamy dreamy green tea ice {which is a cinch to make as well, by the way}, this is a match made in heaven.

One of my most popular videos to date was my Mocha Mochi Video.  So much so, I thought to myself, “self, what can we do to make it even better?”  I assure you it only took a few seconds for me to internally scream “ice cream!!!!”  I feel like it’s a party whenever ice cream is involved.  It also makes me think of younger years when cake and ice cream were served where balloons and friends met.  Happy times.  One of the more difficult things to grasp as I got older I found was that innocence lost.  Somehow, gathering people in one room to jump on a trampoline and play pin the tail on a donkey sans alcohol just doesn’t seem as fun.  Not always true but fair to say and it kind of makes me sad that those days are gone.  So let’s recreate some light and happy fun with green tea + mochi + ice cream (hold onto your hats guys, it sounds like it could get pretty crazy, haha).

Below, I provide the option of filling these sweet mochi with a fairly effortless no-churn, no-machine, egg-free green tea ice cream or with a conventional custard-based one.  Personally, I can’t resist the temptation of less work traded in for more of the good stuff.  It’s an ice cream base that has consistently worked well for me as is documented with my roasted peach ice cream and classic fresh strawberry ice cream.



4.7 from 10 reviews
Green Tea Mochi Ice Cream
Prep time
Cook time
Total time
Serves: 6-8 Mochi
  • 2 ts matcha (green tea powder)
  • 1 c SWEET rice four
  • 4 tb sugar
  • ½ ts salt
  • 1 c water
  • Wheat starch for work surface
Green Tea Ice Cream
  • 2 c cold heavy cream
  • 1 c powdered sugar
  • 5 ts matcha
  1. In your first bowl, beat your cream into soft peaks. Sprinkle in your powdered sugar and matcha. Freeze until firm.
  2. In your second bowl, sift together your matcha, sweet rice flour, sugar, and salt. Slowly whisk in your cold water.
  3. Cover with plastic and steam for about 3 minutes. Using a spoon/spatula, beat and stretch this dough until it becomes elastic.
  4. Dust your work surface and begin "rolling" our your dough. Cut into squares and set aside.
  5. Work quickly and fill each square with your firm ice cream. Pinch to seal and keep in your freezer.
It helps to scoop out miniature balls out of your set ice cream and allowing them to firm up as well. Laying your cut mochi in muffin tins for ease also helps. Remember to work rather quickly and with later consideration, I actually found that working with the mochi sheets while they were still slightly warm was easier.

Recommended Sweet Rice Flour:

Custard based Green Tea Ice Cream:

2 c heavy cream
4 egg yolks
1/4 ts salt
1/2 c sugar
1 tb Matcha

Bring cream to boil and remove from heat.
Whisk together yolks, salt, sugar, and matcha and slowly temper (add in a bit of cream to your yolk mixture.  Make sure to do this slowly in a very slow stream, whisking well).
Put everything back on the heat until it reaches 170.
Strain through a fine sieve and allow to cool to room temperature, stirring occasionally.
Freeze in an ice cream maker.


Your Squishy Monster ^.~

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