Prepare the Ice Cream Balls (Do This First!):

1. Line a baking sheet: Cover a small baking sheet with parchment paper.
2. Scoop ice cream: Using a small ice cream scoop (about 1.5 inches), scoop 12 balls of ice cream onto the prepared baking sheet. Work quickly to prevent melting.
3. Shape into balls: Using your hands or two spoons, shape each portion into a smooth ball. Don’t worry about perfection—they’ll be wrapped.
4. Freeze until solid: Place the baking sheet in the freezer for at least 2 hours, or until the ice cream balls are completely frozen solid. Overnight is ideal.

Make the Mochi Dough:

5. Combine dry ingredients: In a microwave-safe bowl, whisk together the glutinous rice flour and sugar.
6. Add water: Pour in the water and whisk until smooth with no lumps. Add food coloring now if using.
7. Cover and microwave: Cover the bowl loosely with plastic wrap. Microwave on high for 1 minute.
8. Stir and repeat: Remove, stir well with a wet spatula, re-cover, and microwave for another 1 minute.
9. Final cooking: Stir again, re-cover, and microwave for 30 seconds to 1 minute more until the mochi is translucent, glossy, and very sticky. It should stretch when pulled.
10. Prepare work surface: Generously dust a clean work surface with cornstarch. Have more starch nearby.
11. Turn out dough: Scrape the hot mochi onto the starched surface. Dust the top with more starch.
12. Roll out: Using a starch-dusted rolling pin, roll the mochi to about ⅛-inch thickness. Dust with more starch as needed to prevent sticking.
13. Cut circles: Using a 3-inch round cookie cutter dusted with starch, cut out 12 circles. Re-roll scraps to cut additional circles if needed.

Assemble the Mochi Ice Cream:

14. Work quickly: Remove 3-4 ice cream balls from the freezer at a time (keep rest frozen).
15. Place ice cream: Put one frozen ice cream ball in the center of a mochi circle.
16. Wrap: Pull the edges of the mochi up and around the ice cream, pinching together at the top to seal. The mochi should stretch to cover completely.
17. Smooth the seal: Pinch off any excess mochi at the seal point and smooth with your fingers.
18. Place seam-side down: Set the finished mochi ice cream ball seam-side down on the parchment-lined baking sheet.
19. Repeat: Continue with remaining ice cream balls and mochi circles.
20. Final freeze: Freeze assembled mochi ice cream for at least 1 hour before serving to firm up.