Take a mini muffin cup tray and line with plastic wrap. Scoop softened ice cream out into individual balls and place 1 in each muffin cup. Place in freezer for an hour.

Whisk flour and sugar together in a microwave-safe bowl. Add water and whisk to combine. Cover bowl with plastic wrap and microwave for 1 minute. Stir and re-cover and microwave for another minute. The mixture should now be translucent.

Dust a clean surface with the starch and transfer mochi onto it. Let cool.

Roll out mochi to ¼ inch thick. Apply more starch as needed. Refrigerate for 15 minutes, until firm.

Cut out mochi into 3½ inch rings. Dust the excess starch off and place rings on cookie sheet. Remove ice cream from freezer. Working with 1 at a time, take a mochi circle with plastic wrap beneath it and place a scoop of the ice cream on top, then move quickly to wrap the ball. Use the plastic wrap to help tie everything together (twist it tightly around the ball).

Transfer the mochi ball to the freezer, then proceed until all are complete. Before serving let the mochi sit at room temperature until outer layer has softened.