Mochi Ice Cream

Instructions

1. Prepare the ice cream
   Line a baking sheet with parchment paper. Using an ice cream scoop, form 8-10 balls of ice cream (about 1.5 inches in diameter). Place on the baking sheet and freeze for at least 2 hours or until very firm.
2. Make the mochi dough
   In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, water, and vanilla extract (and food coloring or matcha if using) until smooth with no lumps. Cover with plastic wrap, leaving a small vent.
3. Cook the mochi
   Microwave the mixture on high for 1 minute. Remove and stir well with a wet rubber spatula. Microwave for another 30 seconds to 1 minute until the dough becomes translucent and sticky. Stir again to ensure even cooking.
4. Prepare the work surface
   Generously dust a clean work surface with potato starch or cornstarch. Carefully transfer the hot mochi dough onto the dusted surface. Dust the top of the dough and your hands with more starch to prevent sticking.
5. Roll and cut the mochi
   Once the dough is cool enough to handle, use a rolling pin dusted with starch to roll it out to a 1/8-inch thickness. Using a 3.5-inch round cookie cutter or cup, cut out 8-10 circles from the dough.
6. Wrap the ice cream
   Working quickly, take one ice cream ball from the freezer. Place it in the center of a mochi circle. Bring the edges of the mochi up around the ice cream, pinching to seal at the top. Quickly return to the freezer and repeat with remaining pieces.
7. Freeze and serve
   Freeze the wrapped mochi ice cream for at least 1 hour to firm up. Before serving, let them sit at room temperature for 2 minutes. Dust with confectioners' sugar if desired. Serve immediately.