Steps

1. In a microwave-safe bowl, combine 1 piece of mochi and 6 tbsp (90ml) of milk. Microwave on 600W for 2 minutes.
   🕒 00:37
2. Once the mochi has softened, stir and melt it together with a spatula.
   🕒 00:50
3. After melting the mochi, add 1 tbsp of granulated sugar and mix well while dissolving it.
   🕒 01:04
4. Once the granulated sugar is dissolved, transfer the dough onto parchment paper and spread it into a uniform rectangle (approximately 18cm x 20cm).
   🕒 01:15
5. Place the spread mochi dough on a tray or cutting board and chill in the freezer until firm (about 1 hour).
   🕒 01:36
6. Place the ice cream on top of the firm mochi dough. If the ice cream is too hard, microwave it for about 10 seconds to soften before spreading. (Key Tip!) Leave about 2cm border at the rolling edge and spread evenly on the mochi dough.
   🕒 02:03
7. Roll up the mochi dough with the ice cream on top.
   🕒 02:32
8. Once rolled, place it on a tray and freeze until firm (about 1 hour and 30 minutes).
   🕒 02:53
9. Once thoroughly frozen and firm, lightly dust with a little potato starch to prevent sticking, and wrap with plastic wrap.
   🕒 03:05
10. Cut into bite-sized pieces and serve. For storage, cut into desired sizes, wrap individually with plastic wrap, and freeze.
    🕒 03:25