• Step 1: In a microwave-safe bowl, combine the sweet rice flour and sugar. Add the water and mix until well incorporated.
• Step 2: Microwave the mochi mixture for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the mochi is soft and pliable, about 2-3 minutes total.
• Step 3: Lightly dust a clean work surface with cornstarch. Transfer the hot mochi dough to the work surface and knead it for 1-2 minutes until smooth and elastic.
• Step 4: Divide the mochi dough into 8 equal pieces. Use your hands to flatten each piece into a round wrapper, about 4 inches in diameter.
• Step 5: Place a small scoop (about 2 tablespoons) of ice cream in the center of each mochi wrapper. Gather the edges of the wrapper and gently pinch and twist to enclose the ice cream, creating a smooth, round mochi ball.
• Step 6: Place the finished mochi ice cream balls on a parchment-lined baking sheet and freeze for at least 2 hours before serving.