Scoop small balls of ice cream onto a parchment-lined tray and freeze until firm.

Mix sweet rice flour, sugar, and water until smooth. Microwave in intervals until thick and glossy.

Dust a surface with cornstarch and roll out the mochi dough.

Cut circles from the dough and chill briefly.

Wrap each frozen ice cream scoop with mochi dough and seal underneath.

Freeze the finished mochi ice cream balls for at least 2 hours before serving.