Matcha Protein Mochi Ice Cream

Ingredients

• 1 cup sweet rice flour (mochiko)
• 1/4 cup sugar
• 1 cup water
• 1/4 cup cornstarch (for dusting)
• 2 cups vanilla ice cream, softened
• 2 scoops vanilla protein powder
• 2 tablespoons ceremonial grade matcha powder
• 2 tablespoons honey
• 1 teaspoon vanilla extract

Instructions

1. 1

   **Prepare ice cream filling**: In a bowl, mix softened ice cream with protein powder, matcha powder, honey, and vanilla until completely smooth. Refreeze for 2 hours until firm but scoopable.

2. 2

   **Make mochi dough**: In a microwave-safe bowl, whisk together sweet rice flour, sugar, and water until smooth. Microwave for 2 minutes, stir, then microwave for 1 more minute until translucent.

3. 3

   **Prepare work surface**: Generously dust clean surface and hands with cornstarch. Transfer hot mochi dough to surface and let cool for 2 minutes.

4. 4

   **Roll mochi**: While still warm, knead dough briefly and roll into 12-inch log. Cut into 12 equal pieces.

5. 5

   **Shape wrappers**: Working quickly, flatten each piece into 4-inch circles using cornstarch-dusted hands or rolling pin.

6. 6

   **Portion ice cream**: Using an ice cream scoop, portion matcha protein ice cream into 12 balls and place on parchment-lined tray.

7. 7

   **Assemble mochi**: Place one ice cream ball in center of each mochi circle. Gather edges and pinch tightly to seal, creating smooth dumplings.

8. 8

   **Final freeze**: Place seam-side down on parchment and freeze for 4 hours until completely firm.

9. 9

   **Serve**: Let sit at room temperature for 2-3 minutes before eating for optimal texture.