Matcha Ice Cream Mochi — soft, chewy mochi with a creamy matcha center. It’s so delicious and really satisfying to eat! Enjoy!

I created this recipe while I was in the middle of making Yukimi Daifuku-like ice cream. I asked a friend to taste it, and she gave me the thumbs up, so I decided to upload the recipe.If it's completely frozen, the ice-cold mochi melts in your mouth.If it's partially frozen, the mochi and bean paste ice cream come together in perfect harmony.If it's melted, it's basically mochi coated with bean paste cream, which is also great.Tip: Try to roll out the dough thinly in Step 7. Try as hard as you can not to expose it to air while it's freezing. Recipe by Jun13

You can make Mochi ice cream at home with your favorite ice cream(^-^)

I was asked to make mochi ice cream, so I created this recipe.I made this mochi ice cream based on the following recipe..When you draw on the face, please do it quickly since you don't want the ice cream to soften too much. Recipe by decocookie

I live overseas, and my favorite Yukimi daifuku costs 3 times what they cost in Japan, so I really wanted to make them myself, and I was able to do so.In steps 6 and 7, the dough is very hot, but it cools down quickly. The dough is very easy to handle, so work patiently, trying not to rip it. When freezing the dough, try to wrap it up as air-tight as possible. 100 g of castor sugar may seem like a lot, but this prevents the dough from becoming hard, plus it makes working with the dough in steps 6 and 7 easy. If you are making it with the "Best Gyuuhi -," which reduces the sugar to 80 g, wait until the dough has softened at room temperature first before eating. For 6 to 8 dumplings. Recipe by Jun13

I received some habutae mochi and usually I get sick of these after eating 2 or 3, so I came up with a different way to eat them.Even though they're simple to make, they make a special treat.There's nothing much to it.The ice cream will melt, so eat it up as soon as you make it!There's more mochi in these than in "Yukimi Daifuku", and that's what makes them tasty. Recipe by Na-chan mama

I tried combining all of my favorite things together, and it came out pretty well.I use a mixture of half almonds and half walnuts, but if you'd like, you can use double the amount of just one type of nut. Once you've added the soy sauce take care not to over-cook. Recipe by John Lee Cooker

Happy Canada Day! This ice cream uses maple syrup instead of sugar and a rich coconut milk for its base. Crumbled maple-cream cookies make the perfect finishing touch.

The result of tweaks I made to an ice cream base recipe.

This is low in sugar and fat.I love having lots of different healthy snacks, as I am breastfeeding.I recommend adding peanut butter as it makes the ice cream richer.If you don't use a food processor, it'll have a sherbet-like texture when you take it out of the freezer. Recipe by Amaguriguri.

When I learned about macrobiotics, I was motivated to make this. I took my own version of soy ice cream and came up with this!I simplified a difficult and time-consuming recipe and arrived at this.★You can substitute the beet sugar for light brown sugar and the rapeseed oil with canola oil, but the flavor will be different.★ In Step 4, if you use a food processor, it will become smoother.★ Also in Step 4, if you continue to reuse a food processor, the ice cream will become even softer. Recipe by Sougenusagi

Donut 🍩 worry! Be happy!Got the recipe of these cute donuts from one of the bloggers who I really like. They’re baked. They’re gluten free. So they’re obviously healthy. I added the maple icing and garnished them with some crushed toasted almonds. They taste unbelievably amazing 😋If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel