6 Serves
374 Mins
Scoop the ice cream into six small balls and freeze until solid.
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JapaneseVitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
219 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
627 mg / 1,250 mgPotassium
666 mg / 4,700 mgSodium
153 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
1 g / 28 gSugar
24 g / 50 gSaturated Fat
8 g / 20 gCholesterol
823 mg / 300 mgCaffeine
30 mgNet Carbs
31 gAlcohol
0 g
Mix the glutinous rice flour, sugar, water, and flavoring in a microwave-safe bowl.
Cook the mochi mixture until translucent, then turn it onto a cornstarch-dusted surface and cut it into six wrappers.
Wrap each frozen matcha ice-cream ball in a mochi wrapper, pinch the seam closed, and freeze.
Freeze the mochi ice cream until firm, then serve.
12
g75
g17
g
Japanese
Argentinian