Introduction
Matcha mochi ice cream is one of the most loved Japanese desserts around the world.
The combination of soft, chewy mochi and creamy matcha ice cream is irresistible.
The good news?
You can easily make it at home — no special equipment required.
This recipe comes directly from Matcha Moments
and is designed to be simple, reliable, and beginner-friendly.
Ingredients
Matcha Ice Cream Filling
- 1 cup heavy cream (or coconut cream for vegan)
- 1/2 cup sweetened condensed milk
- 1–1.5 tbsp matcha powder (sifted)
- 1 tsp vanilla extract (optional)
- Pinch of salt
Mochi Dough
- 3/4 cup glutinous rice flour (mochiko)
- 1/4 cup sugar
- 2/3 cup water
- 1 tsp matcha powder
- Potato starch or cornstarch (for dusting)
How to Make Matcha Mochi Ice Cream
Step 1: Make the Matcha Ice Cream
- Whisk matcha powder with 2 tbsp warm water until smooth.
- In a bowl, combine cream, condensed milk, vanilla, and salt.
- Add the matcha mixture and mix well.
- Freeze for 2–3 hours until firm.
- Scoop into small balls and freeze again until solid.
Step 2: Make the Mochi Dough
- Mix glutinous rice flour, sugar, matcha powder, and water in a microwave-safe bowl.
- Cover loosely and microwave for 1 minute.
- Stir, then microwave for another minute until translucent.
- Dust a surface with starch and roll the mochi thin (2–3 mm).
- Cut into circles.
Step 3: Assemble
- Place one frozen ice cream ball in the center of each mochi circle.
- Wrap quickly, pinch to seal, and twist with plastic wrap.
- Freeze seam-side down for at least 1 hour before serving.
Tips for Success
- Always sift matcha to avoid bitterness
- Work quickly to prevent melting
- Use ceremonial or good-quality culinary matcha
- Dust generously to prevent sticking
Vegan Option
- Use coconut cream
- Use coconut condensed milk or coconut milk + maple syrup
All other ingredients are naturally vegan.
Storage
Store matcha mochi ice cream in an airtight container in the freezer for up to one week.
Why This Recipe Works
- Balanced sweetness highlights matcha flavor
- Soft mochi stays chewy, not rubbery
- Ice cream remains creamy, not icy
This recipe keeps the dessert authentically Japanese while being accessible for home kitchens worldwide.
FAQ
Can I make matcha mochi ice cream without mochiko?
Mochiko (glutinous rice flour) is essential for the chewy texture and cannot be substituted.
Is matcha mochi ice cream gluten-free?
Yes. Glutinous rice flour contains no gluten.
What matcha is best for this recipe?
Culinary-grade matcha works well, but higher-quality matcha gives a brighter color and smoother taste.
Author note
This recipe is featured in my book
Matcha Moments: Recipes for Modern Wellness and Reflections on Zen and the Samurai Spirit.
The book includes 60+ matcha and Japanese green tea recipes,
ranging from everyday drinks and desserts
to modern wellness-inspired creations.
If you enjoy this recipe,
I hope you’ll explore the full collection.
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