1. Scoop 4 ice cream balls into cupcake liners with an ice cream scooper and use a butter knife to get a flat surface. Place the muffin tins in the freezer for at least 2 hours to harden.

2. When the ice cream is ready, prepare the mochi dough. Gently heat the milk and sugar together until the sugar is dissolved. Turn off the heat and add the vanilla extract, coconut oil and food coloring.

3. With the heat still off, gradually mix in the Mochiko flour until smooth. Turn the heat back on to medium and continue to stir for about 3-5 minutes. It’s ready when the dough is smooth, thick and elastic.

4. Sprinkle starch on parchment paper or a cutting board and place the dough on top. Flatten the dough into a square and make sure to use enough starch to prevent stickiness. Cover with plastic wrap and place in the fridge to cool for 20 minutes.

5. Now we’re ready to shape the mochi balls! Cut the dough into 4 pieces and add the ice cream in the middle, making sure to only take out one ice cream ball at a time.

6. Pinch the edges together to close the mochi ball and let it set in the freezer for 20 minutes. You can also store these in the freezer for a longer period of time – just let it come to room temperature for 10 minutes or so to soften.

Enjoy!