Freeze the ice cream balls

• Scoop the strawberry ice cream into small balls.
• Place them on a tray and freeze until firm.

Make the mochi dough

• Whisk the milk, sugar, vanilla and oil in a bowl.
• Stir in the mochiko until smooth with no lumps.

Cook the dough

• Microwave the mixture in short bursts, stirring between each, until the dough is thick, translucent and slightly sticky.
• Let the dough cool slightly until easy to handle.

Shape the mochi

• Dust a work surface generously with potato or corn starch.
• Roll the dough out and cut it into rounds.

Fill and wrap

• Place a frozen ice cream ball on each dough round.
• Pinch the edges together to seal, then place seam-side down in a paper cup or wrapper.
• Freeze until ready to serve.