1

In a microwave safe medium bowl, melt 1/2 cup of the ice cream. Mix in the flour.

2

Cover with plastic and poke holes in plastic to vent. Microwave 1 minute. Uncover, stir mixture, then cover again. Microwave another 45 seconds. Let stand until cool enough to handle.

3

Sprinkle the cornstarch over a large cutting board. Knead the dough on the cutting board until smooth. Roll into a flat sheet about 1/2-inch thick. Cut into 6 equal-size pieces.

4

Working with 1 piece of dough at a time, stretch each piece into a rough circle and place about 1 tbsp of the remaining ice cream in center. Wrap and pinch to seal and form a ball. Place in the freezer. Repeat with remaining dough pieces and ice cream. Freeze mochi balls until solid, about 1 hour.

5

Serving size: 1 mochi ball