Homemade Mochi Ice Cream

Line a muffin tin or plate with plastic wrap. Scoop 12 small balls of ice cream (about 2 tablespoons each) onto the prepared surface. Freeze for at least 2 hours until completely solid.

In a large microwave-safe bowl, whisk together the sweet rice flour, sugar, and water until smooth. Cover with plastic wrap and microwave for 1 minute. Stir vigorously with a wet spatula to remove lumps. Microwave for 1 more minute, stir again, then microwave for a final 30 seconds. The dough should be sticky, glossy, and translucent.

Dust a clean surface generously with cornstarch. Turn out the hot mochi dough and dust the top as well. Roll to about 1/2-inch thickness, dusting with more cornstarch as needed to prevent sticking. Refrigerate for 20 minutes to firm up slightly. Cut into circles using a 3.5-inch round cutter.

Working quickly, place a frozen ice cream scoop in the center of each mochi circle. Pull the edges up and around the ice cream, pinching them together tightly to seal. Place seam-side down and wrap each ball in plastic wrap. Freeze for at least 1 hour before serving. Let sit at room temperature for 2 to 3 minutes before eating for the softest texture.