Benihana-Style Green Tea Mochi Ice Cream

This version uses minimally refined honey and premium avocado oil for a wholesome, cleaner treat.

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Ingredients

  • 1 can (13.5 oz) organic full-fat coconut milk
  • 1/4 cup organic avocado oil
  • 1/4 cup organic manuka honey
  • 2 tsp ceremonial grade organic matcha powder
  • 1 tsp organic vanilla bean paste
  • 1 cup organic glutinous rice flour (mochiko)
  • 2 tbsp organic arrowroot starch
  • 2 tbsp organic honey (for the mochi dough)
  • 3/4 cup water
  • 1 pinch sea salt
  • Extra rice flour for dusting

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

  • Stand mixer — Hands-free creaming and whipping — the most time-saving machine in a baker's kitchen.
  • Kitchen scale — Baking by weight is more accurate than cups — 1 g = 1 g, always.
  • Silicone baking mat — No parchment waste, uniform browning, nothing sticks.

Instructions

  1. Whisk together the coconut milk, avocado oil, manuka honey, matcha powder, and vanilla bean paste in a large bowl.
  2. Pour the mixture into a shallow container and chill in the refrigerator for at least 1 hour, then churn in an ice cream maker until firm (approx. 20-30 minutes). Scoop into balls and freeze the scoops solid, at least 2 hours.
  3. Prepare the mochi dough by mixing the rice flour, arrowroot starch, honey, water, and salt in a microwave-safe bowl until smooth.
  4. Microwave the mixture in 1-minute intervals, stirring between each, until the dough is translucent and sticky (usually 3-4 minutes).
  5. Divide the warm dough into four equal pieces and knead gently on a surface generously dusted with rice flour.
  6. Flatten each piece of dough into a thin circle and let cool until just warm to the touch.
  7. Place a frozen scoop of green tea ice cream in the center of each dough circle and pinch the edges together to seal.
  8. Serve immediately while the mochi skin is soft, or freeze 30 minutes for a firmer bite.

FAQ

Is this recipe gluten-free?

Yes, the use of glutinous rice flour (mochiko) makes this a gluten-free mochi ice cream.

What is matcha powder and why is it used here?

Matcha powder is finely ground green tea leaves. It adds a rich flavor and vibrant color to the ice cream, providing antioxidants as well.

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