This is the best recipe I’ve found for Mochi Ball Ice Cream. And the best part is, it is super easy. I also love all of the pictures that make this recipe tutorial easy to follow. The only problem is that it is in grams. I live in the United States, so figuring out measurements in Tablespoons was rather difficult. Fortunately, I had a friend who has spent much of his life in Europe, who did all the converting for me. My daughter, along with my husband and I, had a great time making these. All you have to do is roll out the dough, cut it out in circles and stuff it with ice cream. We put ours in a mini muffin tin to freeze. Simple.
Recipe is below. Note: If you want pictures and a tutorial, visit this site.
Mochi Ball Ice Cream Recipe (converted from this recipe)
3.5 T (50g) Sweet rice powder
7 T (100g) Sugar
6.8 T (100ml) Water
10.6 T (150-200 g) Ice Cream
Cornstarch as needed
For step by step pictures and a great tutorial on how to make Mochi Ball Ice Cream visit this link. If these conversions are wrong, I’m sorry, but they worked for me. You can also round up, so 6.8 T becomes 7 T and so on. Good luck!