Start by scooping 2-3 tablespoons of your favorite ice cream into cupcake liners, shaping them into small balls. Place them in the freezer for at least 2 hours, or ideally overnight, until they are firm and easy to handle.

In a microwaveable bowl, combine glutinous rice flour, granulated sugar, and milk, stirring to eliminate lumps. Cover the bowl and heat in the microwave for 1 minute.

Stir the mixture and microwave for an additional 30 seconds to 1 minute until it becomes thick and slightly translucent.

Dust a clean work surface with cornstarch. Transfer the hot mochi dough onto the surface, allow it to cool slightly, then knead for about 5 minutes until smooth and elastic.

Use a rolling pin to roll out the dough to about 1/4 inch thick. Cut out circles with a cookie cutter.

Place a mochi circle over one of your frozen ice cream balls and pinch the edges together to seal the ice cream inside.

Place each wrapped piece seam-side down in cupcake liners and return to the freezer for at least 1 hour.