Matcha Ice Cream with a Twist

Matcha Ice Cream with a Twist

A refreshing yogurt-based ice cream with gentle sweetness, light tang, and chewy mochi for texture. 

The recipe is made by Sora N., d:matcha's Confectionery Assistant

Matcha Tofu Daifuku

 

This time, I tried making ice cream using yogurt. Compared to using milk, it has a lighter, more refreshing taste with a hint of tartness, making it easier to eat. Instead of sugar, I used honey—not only for the flavor, but also to add stickiness, which gives the ice cream a pleasant chewiness and a richer texture.

I also added rice flour, which acts as a natural thickener and helps prevent the ice cream from becoming icy after freezing. It also gives it a gelato-like texture.

For the topping, I added mochi. In my hometown, there was an ice cream with mochi in it, so I tried to recreate that. I also think it would taste great with other toppings like chocolate chips or dried fruits!

Ingredients

400g yogurt

100g heavy cream

50g honey

10g sugar

12g rice flour

8g matcha

Mochi (to taste)

Potato Starch (to prevent sticking)

Instructions

  1. Strain the yogurt
     Heat in the microwave (600W for 1 min 30 sec), then strain using kitchen paper in a sieve. Let it sit about an hour until reduced to ~200g.
     ✔︎ For faster draining, place a weight on top.

  2. Prepare the mochi topping
     Cut mochi into 1cm cubes (20–30g), add 5–10g sugar, and microwave for 30 seconds.
  3. Shape the mochi
     Knead the mochi in plastic wrap, flatten to about 1cm thick, cut into small pieces, and coat with potato starch to prevent sticking.
  4. Combine yogurt, honey, and rice flour
     Once the yogurt is strained, mix it with honey and rice flour. Microwave at 600W for 1.5 minutes, stir, then microwave another 1 minute. Stir well and let cool.
  5. Whip cream with matcha and sugar
     Add matcha and sugar to the cream and whisk to incorporate air.
     ✔︎ Use a whisk for a fluffy texture.
  6. Combine all ingredients
     Mix the yogurt, whipped matcha cream, and mochi. Transfer to a container and freeze for about 3 hours.
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材料

ヨーグルト400g

生クリーム100g

ハチミツ50g

砂糖10g

米粉12g

抹茶8g

餅適量

片栗粉適量

手順

  1. ヨーグルトを電子レンジで600W1分30秒温め水を切る。約1時間200gぐらいになるまで

    ✔︎ザルにキッキンペーパーを敷き、そこにヨーグルトを入れ、再度キッチンペーパーを被せて、重りを乗っけると早く水切りできます。

  2. 水を切っている間にトッピングの餅を作ります。餅を約1㎝の角切りにし(20g〜30g)砂糖(5g〜10g)を入れ、レンジで30秒温める。

  3. ラップに包んでよく揉み、厚み1㎝に伸ばし包丁でカットする。片栗粉をまぶしてくっつかないようにする。

  4. ヨーグルトの水が切れたらハチミツと米粉を混ぜて、電子レンジ600W1分半温める。再度混ぜてレンジで1分温め、よく混ぜて粗熱をとる

  5. ヨーグルトが冷めたら生クリームに抹茶と砂糖を入れてホイッパーで泡立てる。

    ✔︎空気を含ませるように混ぜたいのでホイッパーを使う。

  6. 生クリームとヨーグルトと餅をを混ぜ合わせてタッパーなどに入れ、冷凍庫で冷やす。3時間程度

  7. 完成！

Matcha Ice Cream with a Twist