For the ice cream whisk all the ingredients together with an electric whisk until thick and stiff (soft peaks).

Use an ice cream scoop ( or spoon) to scoop dollops of ice cream onto a parchment-lined baking tray, or you can use a muffin tin lined with cling film or cupcake cases. You want them to be about the size of a golf ball Repeat until you have 8 small balls. Freeze to firm up for 3-4 hours.

Mix the glutinous rice flour and sugar in a bowl.

Fill a saucepan with 100ml of water and then turn the heat on high.

Add the dry ingredients to the water. Stir to combine. The mixture should be runny and watery

Keep stirring, there will be lumps but don’t panic, it will come together.

Once you have one mass, turn the heat to medium, and push it around the pan. Add a splash more water and keep stirring.

Once the mixture is a bit translucent, sticky, and slightly firm, it’s done.

Sprinkle your worktop with cornstarch.

Transfer the mochi to the board with a wooden spoon. It will be VERY sticky and stretchy. It will be very hot at this point so be careful and wait until it comes down to room temp so you can handle it.

Sprinkle it with a little cornflour. Divide into 8 pieces and flatten with your hand and then wrap around a ball of ice cream, pinching closed with your fingers and shaping into a ball shape.

Roll each ball in cocoa powder.