GIANT MOCHI ICE CREAM RECIPE BY TASTY

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Giant Mochi Ice Cream Recipe by Tasty image

This colossal combination of chewy Japanese mochi and creamy ice cream provides a double dose of matcha goodness. The mochi outside is made with glutinous rice flour and matcha powder, while the homemade ice cream center is also flavored with - you guessed it - even more matcha. Green tea lovers, rejoice!

Provided by @MakeItYours

Number Of Ingredients 8

7 oz glutinous rice flour, shiratamako
4 oz sugar
1 teaspoon matcha, fine green tea powder
1 cup water
potato starch, or cornstarch as needed
14 oz condensed milk
2 ½ cups heavy cream
1 tablespoon matcha, fine green tea powder

Steps:

  • Make mochi. Combine glutinous rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes.
  • Mix well with using a wooden spatula.
  • Line a 10-inch (25 cm) bowl with plastic, set it aside, and sprinkle your tabletop with enough potato starch to avoid sticking.
  • Mix the mochi mixture and place on top of the starch.
  • Roll out the mochi larger than the bowl, about 15 inches (38 cm) across.
  • Lay mochi over the plastic-lined bowl.
  • Make the matcha ice cream. In a large bowl, add heavy cream, condensed milk, and matcha. Using a hand mixer, whip until thickened to soft peaks.
  • Add the ice cream mixture into the mochi-lined bowl. Take the excess mochi and lay it over the middle, encasing the ice cream. Cover with plastic.
  • Freeze at least 6 hours or overnight.
  • Bring the mochi ice cream to room temperature for 15-30 minutes before serving so mochi has time to soften.
  • Garnish with extra matcha on top, if you please.
  • Enjoy!

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