Mochi Ice Cream

Scoop 4 ice cream balls into cupcake liners using an ice cream scooper. Use a butter knife to create a flat surface on each ball.

Place the muffin tins with the ice cream balls into the freezer for at least 2 hours to harden completely.

Gently heat the milk and sugar together in a saucepan until the sugar is fully dissolved. Remove from heat.

Stir in the vanilla extract, neutral flavor oil, and optional food coloring into the warm milk mixture.

Gradually whisk in the Mochiko flour until the mixture is smooth. Return the saucepan to medium heat.

Continue to stir the mixture constantly for about 3-5 minutes until it becomes a smooth, thick, and elastic dough.

Sprinkle a generous amount of potato starch onto a piece of parchment paper or a cutting board to prevent sticking.

Place the cooked mochi dough onto the prepared starch surface. Flatten it into a square shape. Cover with plastic wrap and refrigerate for 20 minutes to cool.

Cut the cooled dough into 4 equal pieces.

Take one piece of dough and flatten it. Place one hardened ice cream ball in the center. Carefully wrap the dough around the ice cream, pinching the edges together to seal completely.

Place the shaped mochi balls back into the freezer for at least 20 minutes to set.

If storing for longer, keep frozen. Allow mochi to sit at room temperature for about 10 minutes before serving to soften slightly.