Step 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.

Step 2

Mix well with using a wooden spatula.

Step 3

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

Step 4

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

Step 5

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

Step 6

Lay mochi over the plastic-lined bowl.

Step 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.

Step 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.

Step 9

Freeze at least 6 hours or overnight.

Step 10

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

Step 11

Garnish with extra matcha on top, if you please.

Step 12

Enjoy!