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.
Enjoy!
http://youtu.be/TlUIPfDIsF0
- 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
- 2 c cold heavy cream
- 1 c powdered sugar
- 5 ts matcha
- In your first bowl, beat your cream into soft peaks. Sprinkle in your powdered sugar and matcha. Freeze until firm.
- In your second bowl, sift together your matcha, sweet rice flour, sugar, and salt. Slowly whisk in your cold water.
- Cover with plastic and steam for about 3 minutes. Using a spoon/spatula, beat and stretch this dough until it becomes elastic.
- Dust your work surface and begin “rolling” our your dough. Cut into squares and set aside.
- Work quickly and fill each square with your firm ice cream. Pinch to seal and keep in your freezer.
Recommended Sweet Rice Flour: http://amzn.to/1wfcUYT
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.
Love,
Your Squishy Monster ^.~
‹ Throwback Thursday Weekend Bits ›
Can I has some icecream??? Love green tea ice cream,and your homemade kind looks incredible.
I want a mochi ice cream machine
Ice cream=awesome
YUM! This looks delicious, I want some now! <3
I do enjoy a good quality green tea ice cream from time to time. Love your presentation.
Thank you, Eva!
Thanks, Gemma!
oh yes it does =)
meee too. I wonder if we could order it to do other things as well…TWD TONIGHT!!!!
The two together made my belly too excited, haha
I find that I sort of teeter on the precipice between liking and not liking mochi most of the time. I think it’s interesting and I can enjoy one or two every once in awhile, but any more than that and I get tired of it very fast.
After spending some time thinking about it I think I’ve figured out that the main problem I have is the texture, or lack thereof. So, if I were to make mochi at home, would it be feasible to maybe mix some nuts or something of the sort into the filling to give it a crunch?
Yes! It’s always better with ice cream!
oooooh love this!!! xO!!!!
http://www.thehautecookie.com
oooooh love this!!! xO!!!!
http://www.thehautecookie.com
Hi Angie, I scream, you scream… I want to taste this green tea ice cream. Your mochi ice cream look really good. Love the pillow shape.
Mochi and Matcha combination? Totally calling my name! I’m Ms. Matcha and Ms. Mochi! I can eat this for dessert everyday… Looks fantastic!
This looks FANTASTIC! I absolutely love mochi and ice cream so its a combination of my two fave things! Thank you for sharing your recipe and video!
Very well done video, congratulations. I love mochi and I love ice cream, this combo is for me, thanks for sharing.
Great idea, lovely colour too.
Thanks, Caroline ^.^
Omg yum. I haven’t had yummy mochi in YEARS, let alone mochi ice cream. And also, can I have your pink kitchenaid mixer!?
Thanks for watching, Norma! I would love to whip up something with your veggies one day =)
If it were up to me, everything would be pink, lol
Thanks for hanging out, Christine…looking forward to your next post!
Thanks, Nami! That means a lot coming from the Japanese food expert!
Let’s scream together and get crazy, Amelia! haha…hope your weekend was amazing!!
smiles for you, Unni!
Ice cream party, anyone?
I’ve never tried a mix in within the dough but it would be delicious to incorporate a nutty filling inside. I can appreciate the texture thing. One of the reasons I enjoy it is due to its chewy gumminess.
Some truly wonderful content on this website, appreciate it for contribution. “Be absolutely determined to enjoy what you do.” by Sarah Knowles Bolton.
Yum! I love green tea anything and these look delicious. I used to buy green tea ice cream mochi from Trader Joe’s, but a homemade version looks so much better
I LOVE a nice green tea latte…I think I shall have one tomorrow morning =)
Oooh sounds delish, Dave! Cheers!!
Hi Angie!!
I’m your newest follower
ahhh, this makes me very, very happy, Ann! With amazing new friends like you, I couldn’t ever stop =) I kept mine frozen and ate off of them for 3 days but I’m not quite sure how much longer they would last since they don’t have any preservatives. XO!
Perfect!! I just needed to know this part… Thank you so much Squishy
Thank YOU, Ann =)
I finally made it… I made 2 of your recipes, Green tea ice cream mochi & mocha/ Nutella mochi. I would love to share with you my pics.. Where can I email them to you? xxo
can’t wait to see them, Ann =)
These look amazing Angie. I love Japanese desserts, sticky and sweet but not too bad. I remember having sweet potato ice cream once in HK. It was sensational.
Dave
Is there any major difference in terms of taste when we chill the whole thing after completing it?
Want to try this!
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.
Thank you
i see. yeah i get you. instead of having pointed peaks, it should have a little hook at the tip. thank you
we have so much in common girl
-green tea mochi ice cream
-Christian/Catholic? (your tattoo)
-the XX <3
love your vids, so genuine : )
I’m very happy to meet you, Jinny! I’m Christian :). Hope you’re having a very happy weekend!
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 ?
[…] 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 […]
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
Thank you so much, Ella! When you go to Tokyo, sneak me in your luggage, I wanna go too!! =)
I love the recipe it worked out so well and was easy to do.
Great recipe cant wait to try it again.
Hi.
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.
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!!
Greate post. Keep writing such kind of info on your blog. Im really
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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!
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 =)
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.
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 =)