How To Make Meiji Hello Panda Chocolate & matcha ice cream rolls, 2018

Ingredients

• 1 cup Heavy Cream (cold, 240 ml)
• 1 cup Whole Milk (cold, 240 ml)
• 1/3 cup Granulated Sugar (fine white sugar)
• 2 tablespoons Unsweetened Cocoa Powder (sifted)
• 1 teaspoon Matcha Powder (high‑quality Japanese green tea powder)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1 pinch Salt (enhances flavor)
• 4 pieces Meiji Hello Panda Chocolate Bars (chopped into small chunks (approx. 40 g total))
• 2 tablespoons Crushed Pistachios (optional garnish)

Instructions

1. Combine Base Ingredients

   In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, sifted cocoa powder, matcha powder, vanilla extract, and a pinch of salt until the sugar is fully dissolved and the mixture is smooth.

   Time: PT5M

2. Chill the Mixture

   Cover the bowl with plastic wrap and place it in the refrigerator for about 10 minutes to let the flavors meld and the mixture become uniformly cold.

   Time: PT10M

3. Pre‑Freeze the Metal Sheet

   Place the metal ice‑cream‑roll sheet on a flat surface and put it in the freezer for at least 20 minutes. The sheet must be rock‑cold before the mixture is poured.

   Time: PT5M

   Temperature: -20°C

4. Spread the Ice Cream Base

   Remove the sheet from the freezer, quickly pour a thin, even layer of the chilled mixture onto the surface (about 1/4‑inch thick). Use the spatula to spread it evenly.

   Time: PT2M

5. Add Hello Panda Chocolate and Optional Toppings

   Sprinkle the chopped Meiji Hello Panda chocolate pieces and, if using, crushed pistachios over the thin layer.

   Time: PT1M

6. Freeze and Roll the Ice Cream

   Using the spatula, gently scrape the frozen mixture from one edge toward the opposite edge, forming tight rolls. Transfer the rolls onto a serving plate as you go.

   Time: PT5M

7. Finish and Serve

   Arrange the rolls on the plate, drizzle any leftover chocolate sauce, and serve immediately for the best texture.

   Time: PT2M

8. Clean Up

   Wash the mixing bowl, whisk, spatula, metal sheet, and any other utensils used. Dry and store them for next use.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Heavy Cream: Half‑and‑half
• Instead of Whole Milk: 2% milk, almond milk (for dairy‑free)
• Instead of Granulated Sugar: Caster sugar, Erythritol
• Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa
• Instead of Matcha Powder: Green tea powder (lower grade)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Salt: Sea salt
• Instead of Meiji Hello Panda Chocolate Bars: Any chocolate‑coated biscuit snack
• Instead of Crushed Pistachios: Chopped almonds, toasted sesame seeds

Equipment Needed

• Metal Ice Cream Roll Sheet
• Mixing Bowl
• Whisk
• Spatula (metal or heat‑resistant silicone)
• Measuring Cups and Spoons
• Freezer
• Knife
• Cutting Board
• Serving Plate or Bowl

Critical Steps — Do Not Skip

• Pre‑freezing the metal sheet to a solidly cold temperature.
• Spreading the ice‑cream base into a thin, even layer quickly.
• Rolling the ice cream while it is still firm; return to freezer if it softens.

Chef Tips from the Video

• Line the metal sheet with a thin sheet of parchment paper for easier release.
• Use high‑grade ceremonial matcha for a brighter green color and smoother flavor.
• For extra crunch, add toasted rice flakes along with the Hello Panda pieces.

Troubleshooting

Storage

Refrigerator: Store rolled ice cream in an airtight container for up to 24 hours; texture will soften.

Freezer: Can be kept frozen for up to 3 days, but rolls may lose their delicate shape.

Room temperature: Do not leave at room temperature for more than 10 minutes.

Make-Ahead Tips

• Prepare the ice‑cream base a day ahead and keep it chilled; give it a good stir before using.
• Chop the Hello Panda chocolate and store in a sealed bag in the freezer for quick access.

Frequently Asked Questions