Matcha White Chocolate & Black Sesame Mochi Ice Cream

A Frozen Jewel of Japanese Flavors

This recipe transforms the playful concept of mochi ice cream into an elegant dessert that honors the nuanced aesthetics of Japanese wagashi (traditional sweets). We create a stunning interplay of flavors and textures: a vibrant green, chewy matcha mochi skin envelopes a rich, creamy filling where white chocolate mellows the earthiness of toasted black sesame. Each bite is a visual and sensory delight—a beautiful green, black, and white marble that melts on the tongue, offering sweetness, nuttiness, and a whisper of bitterness in perfect harmony.

Why This Combination Is Exceptional

The Art of Contrast: The visual and textural contrast is breathtaking. The vibrant matcha wrapper against the speckled black sesame ice cream creates a stunning marble effect. The chew of the mochi gives way to the cool, creamy interior, offering three distinct textures in one bite.
Flavor Synergy: Matcha and white chocolate are a classic pair; the grassy, slightly bitter notes of ceremonial-grade matcha are beautifully tempered by the sweet, creamy white chocolate. Introducing toasted black sesame adds a deep, nutty, almost savory dimension that grounds the sweetness and creates a sophisticated, adult flavor profile.
Homemade Craft: While store-bought mochi ice cream is convenient, making the wrappers from scratch allows you to control the thickness and intensity of the matcha flavor, resulting in a fresher, more delicate chew and a far superior, artisanal treat.

The Anatomy of a Perfect Mochi Ice Cream

The Skin: Matcha Mochi. The wrapper is made from glutinous rice flour (mochiko), which provides the signature stretchy, chewy texture. High-quality ceremonial-grade matcha powder is essential for both a vibrant color and a clean, complex flavor without bitterness. A dusting of cornflour (or potato starch) prevents sticking during assembly.
The Heart: Black Sesame Ice Cream. This is a luxurious, no-churn base. White chocolate melts into the dairy to provide sweetness and a wonderfully smooth, scoopable texture as it freezes. Toasted and lightly crushed black sesame seeds are the star—toasting is non-negotiable to unlock their full, aromatic, nutty potential. They are crushed just enough to release their oil and create beautiful speckles without making the ice cream gritty.

The Craft: A Two-Part Process

This is a project of patience and precision, but each step is straightforward.

Part 1: Making the Black Sesame Ice Cream (Start 1 day ahead)

Infuse the Base: Gently melt the chopped white chocolate with the milk in a heatproof bowl over a pan of simmering water (bain-marie) or in short bursts in the microwave. Stir until completely smooth. Let this mixture cool to room temperature.
Whip and Fold: In a separate bowl, whip the heavy cream to soft peaks. Gently fold the cooled white chocolate mixture, caster sugar, crushed toasted black sesame seeds, and a pinch of salt into the whipped cream until just combined. Do not overmix.
Freeze with Care: Pour the mixture into a shallow, airtight container. Freeze for 4-6 hours. For the smoothest texture (to mimic churned ice cream), remove the container and stir vigorously with a fork every hour for the first 3 hours. This breaks up ice crystals. Then freeze solid.
Form the Core: Once solid, use a small ice cream scoop or spoon to form balls weighing about 40-50g each. Place them on a parchment-lined tray and freeze until rock solid, at least 2 hours. This is crucial for easy wrapping.

Part 2: Crafting the Matcha Mochi & Assembly

Make the Mochi Dough: In a large, microwave-safe bowl, whisk together the glutinous rice flour, caster sugar, and matcha powder until no lumps remain. Gradually whisk in the water until you have a smooth, thin batter.
Cook the Mochi: Microwave on high for 2 minutes. Remove and stir vigorously with a wet spatula. Microwave for another 1-2 minutes until the dough is thick, glossy, and translucent. It will be very hot and sticky.
Shape the Wrappers: Generously dust a clean work surface with cornflour. Turn the hot mochi dough out onto it, dust the top, and roll it out to a thickness of 2-3 mm. Use a round cutter (or a bowl/glass about 10-12 cm in diameter) to cut out circles. Re-roll scraps once.
The Swift Assembly (Work Fast!): Place a frozen ice cream ball in the center of a mochi circle. Quickly gather the edges up and over the ice cream, pinching to seal tightly at the top. Roll gently in your cornflour-dusted hands to smooth the shape. Place seam-side down on a parchment-lined tray. Repeat rapidly, as the mochi skin becomes less pliable as it cools.
Final Set: Freeze the assembled mochi ice creams for at least 2 hours to firm up completely before serving.

Master Tips for Mochi Perfection

Freeze the Core Solid: This is the single most important tip. If the ice cream ball is at all soft, it will melt during wrapping and make a mess.
Quality Matcha Matters: For the best color and flavor, invest in a good ceremonial-grade matcha. Culinary grade will result in a duller color and more bitter taste.
Work with Speed & Confidence: Have your ice cream balls, mochi circles, and dusting flour ready before you cook the mochi. Assemble each one within 30 seconds of placing the ice cream on the wrapper.
The Perfect Bite: Remove mochi ice creams from the freezer and let them sit at room temperature for 2-3 minutes before eating. This allows the mochi skin to soften slightly to its ideal chewy texture.

Serving the Elegant Treat

Serve the mochi ice creams on a chilled plate or in individual paper liners. For a final touch of elegance, dust with a little extra matcha powder or sprinkle with toasted black sesame seeds.

Enjoy as: A sophisticated ending to a meal, or with a cup of hot green tea or cold brew coffee.

The experience is a delightful surprise: the initial delicate chew of the matcha mochi gives way to the cold, creamy, and complex interior where the sweet white chocolate and nutty black sesame seeds dance together. It’s a dessert that is as beautiful to look at as it is satisfying to eat—a true homemade luxury.

いただきます! (Itadakimasu! – I gratefully receive this food.)

Taste of Heaven