Begin by scooping 2-3 tablespoons of your favorite ice cream into cupcake liners. Place in the freezer for at least 2 hours.

In a microwavable bowl, combine glutinous rice flour, granulated sugar, milk, and optional food coloring. Cover and microwave on high for 1 minute.

Remove and stir, then microwave for another 30-60 seconds until the dough is smooth and shiny.

Lightly dust your work surface with cornstarch, then transfer the mochi dough onto it and knead for about 5 minutes.

Roll the kneaded mochi dough to approximately 1/4 inch thick and cut out circles large enough to wrap around the ice cream.

Take one ice cream ball from the freezer, place it in the center of a mochi circle, and wrap the dough around it, pinching edges to seal.

Freeze assembled Mochi Ice Creams for at least 1 hour. Let sit at room temperature for 5-10 minutes before serving.