Pack each scoop firmly, leaving one side flat so it rests evenly on the tray.

Freeze for 1 hour.

Whisk together the flour, sugar, and powdered sugar in a microwave-safe bowl.

Add the water and food coloring, then stir until completely smooth.

Cover the bowl with plastic wrap and microwave on high for 1 minute.

Dip a spatula in water so it won't stick, then fold the dough over itself several times.

Cover again and microwave for another 1 minute.

Fold the dough once more, then microwave for a further 30 seconds.

Dust the top of the dough with more cornstarch.

Roll the mochi into a large rectangle using a rolling pin.

If the dough sticks, keep dusting it with cornstarch as you roll.

Cut large squares of plastic wrap with scissors—one for each ice cream scoop.

Each mochi will be wrapped in plastic before freezing.

Remove the chilled dough from the refrigerator and, using an 8-cm round cutter, stamp out circles.

Pick up one circle and gently brush excess cornstarch from the surface with a dry pastry brush.

Working with one scoop at a time and keeping the rest frozen, place an ice-cream scoop in the center of a dough circle and gently wrap the dough around it.

Pinch the edges to seal.

Set the mochi seam-side down on a square of plastic wrap, bring the corners up, and twist to secure.

Return the wrapped mochi to the freezer, twisted side down.

Repeat with the remaining dough and ice cream.

Freeze the mochi ice cream for at least 1 hour before serving.

Once frozen, store them—still wrapped—in a freezer-safe bag or container for up to 3 months.

Let the mochi sit at room temperature for a few minutes before enjoying.