In a mixing bowl, combine sweet rice flour, water, and sugar. Stir until smooth.

Transfer the mixture to a microwave-safe bowl and cover with plastic wrap.

Microwave on high for 1 minute, stir, then microwave for another minute. Stir again and microwave for a final minute until the dough is sticky and translucent.

Dust a clean surface with cornstarch and transfer the mochi dough onto it. Allow it to cool slightly.

Once the mochi is cool enough to handle, divide it into 8 equal pieces.

Flatten each piece into a circle using a rolling pin.

Place a small scoop of softened ice cream in the center of each mochi circle.

Carefully fold the edges of the mochi over the ice cream and pinch to seal. Roll into a ball.

Repeat with remaining mochi and ice cream, then place the finished mochi ice cream balls on a baking sheet lined with parchment paper.

Freeze for at least 2 hours until firm.