Recipes Desserts Ice Cream Mochi Ice Cream Be the first to rate & review! Once you source the sweet glutinous rice flour, making mochi, the chewy Japanese rice cake, couldn’t be simpler. Here, we use a microwave to make mochi flavored with matcha (a powdered green tea). We then wrap the matcha around scoops of green tea ice cream. Slideshow: More Ice Cream Recipes By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon. Food & Wine's Editorial Guidelines Published on July 12, 2017 Print Rate It Share Share Tweet Pin Email Green tea and matcha are practically the definition of morning flavors. Once you source the sweet glutinous rice flour, making mochi, the chewy Japanese rice cake, couldn’t be simpler. Here, we use a microwave to make mochi flavored with matcha (a powdered green tea). We then wrap the matcha around scoops of green tea ice cream. Photo: Abby Hocking / Food & Wine Active Time: 30 mins Total Time: 3 hrs 30 mins Yield: 12 mochi Ingredients 1 pint green tea ice cream Cornstarch, for dusting 3/4 cup sweet glutinous rice flour 1/4 cup plus 2 tablespoons granulated sugar 2 teaspoons matcha powder 1/2 teaspoon kosher salt 1/2 cup plus 2 tablespoons water Directions Line a mini muffin pan with plastic wrap. Scoop twelve 2-tablespoon portions of green tea ice cream into each cup. Freeze until very firm, about 2 hours. Using a damp cloth, wipe down a large work surface. Stretch a 14-inch sheet of plastic wrap over the surface and use the damp cloth to smooth it out. Sift a generous layer of cornstarch over the plastic wrap. In a medium microwave-safe bowl, whisk the rice flour with the sugar, matcha and salt. Whisk in the water in a slow steady stream and continue whisking until a smooth paste forms. Cover the bowl tightly with plastic wrap. Microwave at high for 2 minutes. Uncover and stir the mixture until it is mostly smooth. Tightly cover the bowl again with the plastic wrap and microwave at high for 2 minutes longer. Scrape the mochi onto the prepared surface and dust with more cornstarch. Roll the mochi out 1/8 inch thick and let cool slightly. Using a 3-inch round cutter, stamp out 12 rounds of mochi, rerolling the scraps. Using a pastry brush, dust off the excess cornstarch. Working with one round at a time, lightly brush the edge with water. Place the round in the palm of your hand. Take 1 scoop of ice cream out of the freezer and place in the center of the mochi. Wrap the mochi around the ice cream and twist to seal. Transfer the mocha ice cream ball back to the muffin pan seam side down and return to the freezer. Repeat with the remaining rounds and ice cream. Freeze until firm, about 1 hour. Make Ahead The assembled mochi ice cream balls can be kept, tightly wrapped in plastic wrap, in the freezer for about 2 weeks. Rate it Print