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Scoop ice cream into balls and place in muffin cups and freeze until it hardens
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Mix a ratio of 2 glutinous rice flour : 3 sugar : 3 water
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Add jam flavorings if desired
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Cover and microwave for 2 minutes
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Mix and microwave for another 40 seconds
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Mix until glossy
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Add mochi to a tray covered with corn starch
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Sprinkle corn starch on top, lightly pat and spread mochi out on tray
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Refrigerate for 30-60 min
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Cut into mochi square pieces and remove excess starch
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Layer mochi pieces between saran wrap
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Refrigerate for another 30-60 min
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Place ice cream scoop onto mochi and fold up the sides and seal
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Use saran wrap to maintain seal
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Freeze until the mochi firms up
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If there are extra mochi pieces, cut them up into small pieces and freeze to make mini mochis
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