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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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57 thoughts on “Green Tea Mochi Ice Cream

  • Ong Hai Xiang says:

    Is there any major difference in terms of taste when we chill the whole thing after completing it?
    Want to try this!

  • Gab says:

    Hi. I love your blogs and recipes!
    Was looking for recipe to make green tea ice cream. So i tried doing the eggless ice cream.

    erm. How did you get your ice cream to be soo fluffy and thick? Is it the fat content in the heavy cream? because when i whipped mine, aft 3mins, it was still runny and after a while it became sorta lumpy, and later butter. it didn’t get to the soft and fluffy look. and it’s kinda sweet though.

    PS: I hand whipped mine, i’ve got no whipping machine.

  • The Squishy Monster says:

    Thank you

  • Gab says:

    i see. yeah i get you. instead of having pointed peaks, it should have a little hook at the tip. thank you

  • Jinny says:

    we have so much in common girl
    -green tea mochi ice cream
    -Christian/Catholic? (your tattoo)
    -the XX <3

    love your vids, so genuine : )

  • The Squishy Monster says:

    I’m very happy to meet you, Jinny! I’m Christian :). Hope you’re having a very happy weekend!

  • qistina says:

    actually im a mochi fan and your recipe make want to have some but there few things that me confuse , first . how long that i need to keep in the freezer after fill the mochi sheet with ice cream ? second , where you come from ?

  • [DESSERT] Homemade Ice Cream Mochi Delights | Subsymphonika's Blog says:

    […] porsinya cuma sekali lahap langsung habis 8))) Resep untuk Ice Cream Mochi kali ini saya adopt dari The Squishy Monster. Ada video tutorialnya juga, jadi sangat […]

  • Ella Halpern says:

    I adore Asia mainly because I love Japan, but Korea is my second favourite. I want to visit soul and Tokyo and I want to work in Tokyo.Your recipes sound fab!
    I probably won’t get a chance to try them out, but again they look and sound and I bet smell fab!! Especially the choco and mocha mochi!!!

    No.1 Japanese fan Ella xxx

  • The Squishy Monster says:

    Thank you so much, Ella! When you go to Tokyo, sneak me in your luggage, I wanna go too!! =)

  • Kim says:

    I love the recipe it worked out so well and was easy to do.

  • Kim says:

    Great recipe cant wait to try it again.

  • Opik says:

    I just wanna try to make mochi ice cream and when I searched the recipe I found you video and also your website, well I suddenly adore your food.

  • The Squishy Monster says:

    Good luck, Opik, I know you’ll do great! =) I’m so happy you found me and hope you have an awesome rest of the week!!

  • says:

    Greate post. Keep writing such kind of info on your blog. Im really
    impressed by your site.
    Hi there, You have performed an incredible job. I’ll definitely digg it and
    personally recommend to my friends. I’m sure
    they will be benefited from this site.

  • Nick H. says:

    I tried this twice before (the first time I tried the mocha mochi and I messed up the filling) and I loved it! I only have one question though. When putting the ice cream in the mochi how did you get that perfect cushion shape? The edges on mine weren’t completely defied and I couldn’t close the ice cream in the mochi. Also I relied making the ice cream and for some reason the ice cream never became thick . This was super delicious and it is my favorite recipe!

  • The Squishy Monster says:

    Hi, Nick! I just cut mine with a pizza cutter. If you place squares into a muffin/cupcake tin, it makes it a bit easier to wrap. If the ice cream didn’t set up {if using the egg-free recipe}, it means that your peaks weren’t developed enough. Aim for stiffer peaks next time, meaning that when you whip the cold cream, and lift the beater, it stands at attention =)

  • Jeremy says:

    I saw your video and loved it. I am wondering can you substitute the egg yolk for egg white to hold the consistency of the byproduct. Just a curious to find out.

  • The Squishy Monster says:

    Hi, Jeremy. I would highly recommend sticking with the yolks for the custard base of, the cream base {no egg} recipe is creamy and rich as well =)

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