Matcha Mochi Ice Cream

By Ben · cooked up in Sprig

Chewy, pillowy mochi dough made with sweet rice flour and real ceremonial-grade matcha wraps around a dense, creamy matcha ice cream center that stays cold and yielding even as the shell softens in your hands. The contrast between the barely-sweet, slightly earthy shell and the rich, grassy ice cream inside is what makes the first bite stop a conversation. There's a ritual to eating these — you take them straight from the freezer, dust your hands with cornstarch, and eat fast before they thaw. They belong at the end of a dinner where the food has been bold and savory and everyone needs something cool and quiet.

Ingredients

• 1 pint high-quality matcha green tea ice cream

• 1 cup sweet rice flour (mochiko)
• 2 tablespoons ceremonial-grade matcha powder, sifted
• 3/4 cup granulated sugar
• 1 cup water
• 1/2 teaspoon pure vanilla extract

• 1/2 cup cornstarch
• 1 teaspoon matcha powder, for dusting

Instructions

1. Line a small rimmed baking sheet with parchment paper and place it in the freezer for 10 minutes to chill.
2. Scoop 6 evenly-sized balls of matcha ice cream — roughly 2 tablespoons each — onto the cold parchment-lined sheet. Work quickly to keep the ice cream firm.
3. Place a toothpick or small skewer into each ice cream ball to use as a handle during assembly. Return the tray to the freezer and freeze until the balls are completely solid, at least 2 hours or overnight.

1. In a medium microwave-safe bowl, whisk together the sweet rice flour, sifted matcha powder, and granulated sugar until fully combined with no green streaks remaining.
2. Add the water and vanilla extract and whisk until the batter is completely smooth with no lumps.
3. Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes. Remove, stir vigorously with a wet silicone spatula, then cover and microwave for another 1 to 1.5 minutes until the dough is thick, glossy, and slightly translucent. It should pull away from the sides of the bowl cleanly.
4. Generously dust a clean work surface with cornstarch. Turn the hot mochi dough out onto the surface and dust the top with more cornstarch. Allow to cool for 5 to 7 minutes — it should be cool enough to handle but still pliable and warm, not stiff.
5. Using a rolling pin, roll the mochi dough to about 1/4-inch thickness, dusting with more cornstarch as needed to prevent sticking. Using a 3.5-inch round cookie cutter or the rim of a glass, cut out 6 circles of dough.

1. Remove the ice cream balls from the freezer. Dust your hands with cornstarch. Working one at a time, lay a mochi circle in the palm of your hand, place one frozen ice cream ball in the center (remove the toothpick), and quickly pull the edges of the mochi up and around the ball, pinching firmly at the top to seal. Twist slightly to close any gaps.
2. Place each finished mochi ice cream seam-side down on a fresh piece of parchment. If the mochi tears, press it back together — the dough is forgiving while warm. Move quickly; if the ice cream begins to soften, return it briefly to the freezer.
3. Once all 6 are assembled, lightly dust the tops with a pinch of matcha powder through a fine sieve for a finished look. Place the entire tray back in the freezer for at least 1 hour before serving.
4. Serve directly from the freezer on a chilled plate or individual small dishes. Let guests pick them up with their fingers — they are meant to be eaten by hand.

Chef's tips

Nutrition (per serving, estimated)

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