Giant Mochi Ice Cream

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!

Instructions

1. 1

   Make mochi. Combine glutinous rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes.

2. 2

   Mix well with using a wooden spatula.

3. 3

   Line a 10-inch (25 cm) bowl with plastic, set it aside, and sprinkle your tabletop with enough potato starch to avoid sticking.

4. 4

   Mix the mochi mixture and place on top of the starch.

5. 5

   Roll out the mochi larger than the bowl, about 15 inches (38 cm) across.

6. 6

   Lay mochi over the plastic-lined bowl.

7. 7

   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.

8. 8

   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.

9. 9

   Freeze at least 6 hours or overnight.

10. 10

    Bring the mochi ice cream to room temperature for 15-30 minutes before serving so mochi has time to soften.

11. 11

    Garnish with extra matcha on top, if you please.

12. 12

    Enjoy!

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