Freeze a 6 or 12 cup cupcake pan for at least 30 minutes.

Line the cupcake pan with 6 parchment paper cupcake liners and fill each liner with 1 small scoop of coconut milk frozen dessert, wrap the cupcake tin with plastic wrap and freeze for 2 hours.

About 1 hour later, combine the rice flour, sugar, and water in a small bowl (2-3 cup capacity), the batter will be runny but keep stirring until the batter is smooth.

Cover the bowl with a plate and microwave for 1.5 minutes.

Stir the dough with a spoon, cover the bowl again, and microwave for 30-60 seconds until the dough is shiny and translucent.

Allow the dough to cool down for a few minutes while you sprinkle 1 tablespoon of cornstarch on a large cutting board and rolling pin.

Transfer the mochi dough onto the cutting board and sprinkle 1 tablespoon of cornstarch on the dough.

Use your fingers to press the dough into a rectangle, shaping the edges, flip it over to coat both sides with cornstarch, and repeat.

Then use a rolling pin to shape the dough into a 8x12 inch rectangle, flip the dough or sprinkle more cornstarch as needed.

Use a knife or pizza cutter to cut the mochi dough into 4x4 inch squares, wrap with plastic, and refrigerate for 30 minutes.

When ready to assemble, dust off excess cornstarch from a mochi square, place a frozen ice cream ball in the center, gather the edges of the mochi wrapper and pinch, use clean kitchen scissors to cut off any excess wrapper, and wrap the mochi ice cream with a piece of plastic wrap to help the mochi ice cream keep its shape.

Work quickly until all 6 mochi ice creams are assembled, place them back into the cupcake pan, and freeze for 2 more hours.

When ready to serve, unwrap the mochi and enjoy as finger food or serve in a dessert dish with a spoon.