In a non-stick pan over low heat, add the ice cream and let it melt.

Once melted, add glutinous rice flour and mix until a dough forms.

Continue to cook the mixture, stirring constantly, until it becomes a sticky and stretchy dough.

Generously dust a work surface with cornstarch and place the cooked mochi dough on top.

Flatten the dough into a disc.

Place a scoop of frozen ice cream in the center of the dough.

Carefully wrap the mochi dough around the ice cream, pinching the seams to seal it completely.

Place the finished mochi in a muffin liner and freeze for at least 1 hour before serving.