Japanese Matcha Mochi Ice Cream

    Japanese Matcha Mochi Ice Cream

    Soft and chewy rice dough wrapped around premium green tea ice cream.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    45 minsHard6 servings

    Nutrition per serving

    190

    Calories

    3g

    Protein

    35g

    Carbs

    4g

    Fat

    Ingredients

    • 1 cupMochiko (Sweet rice flour)
    • 1 tbspMatcha powder
    • 1/4 cupSugar
    • 3/4 cupWater
    • 1 pintGreen tea ice cream
    • for dustingCornstarch

    Instructions

    1. 1

      Scoop 12 small ice cream balls and freeze until rock hard.

    2. 2

      Mix mochiko, matcha, sugar, and water in a microwave-safe bowl.

    3. 3

      Cover and microwave in 1-minute intervals, stirring until translucent and sticky.

    4. 4

      Dust a surface with cornstarch and roll out the dough thin.

    5. 5

      Cut into circles, cool, then wrap around the ice cream balls.

    6. 6

      Freeze for 2 hours before serving.

    Nutrition Facts

    Servings 6Serving Size 1

    Amount Per Serving

    Calories190

    % Daily Value *

    Total Fat 4g5%
    Saturated Fat 1.8g9%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 35g13%
    Dietary Fiber 3g11%
    Sugars 12.3g
    Protein 3g6%
    Vitamin A 200 IUVitamin C 8 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Japanese Matcha Mochi Ice Cream

    • • Bring dairy ingredients to room temperature before mixing for a smoother texture.
    • • Rinse rice under cold water until clear to remove excess starch.

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