Let the ice cream soften at room temperature for 5-10 minutes. Scoop the ice cream into small balls (about 1 tablespoon each) and place them on a parchment-lined tray. Freeze for at least 1-2 hours to firm up.

1. In a heatproof bowl, whisk together the glutinous rice flour, sugar, and water until smooth. Microwave in 30-second intervals, stirring well, until the mixture thickens and becomes translucent (about 1.5 to 2 minutes). Let the dough cool slightly, making it manageable but still warm.
2. On a dusted surface, divide the dough into small portions (about 8-10 pieces). Flatten each portion into a round disc, about 3 inches in diameter.
3. Place an ice cream ball in the center of each dough disc and gently fold the dough around the ice cream, pinching the edges to seal the mochi. Dust with cornstarch to prevent sticking.
4. Freeze the assembled Mochi Ice Cream for at least 1 hour to firm up.
5. Serve immediately or store in an airtight container in the freezer for up to 2 weeks.