Scoop out ice cream into an aluminum cupcake liner and freeze them for a few hours until ice cream balls are completely frozen solid.
For making mochi, combine shiratamko and sugar with water, mix well until combined.
If you're using a microwave to cook mochi first cover the bowl with plastic wrap and microwave it on high heat for 1 minutes. Stir and cook another for 30 secs
With the steaming method, cook for 15 minutes. Halfway cooking, stir with a wet spatula until the color of mochi change from white to almost transparent.
Take a parchment paper and dust it with cornstarch, then transfer the mochi on top.
Sprinkle some corn starch on mochi and spread it with a rolling pin
Refrigerate for 15 minutes until the mochi is set.
Cut out circles with cookie cutter and dust of extra cornstarch.
Don't put the mochi circle together because mochi is still little bit sticky.
Take out one ice cream ball on top of mochi wrapper and wrap the ice cream ball with mochi circle.
Quickly cover with the plastic wrap and twist to close place each mochi ice cream into a cupcake pan to keep the shape.
Put the balls in the freezer for a minute.