Begin by scooping your strawberry ice cream into small balls, about 1-2 inches in diameter. Place the scoops on a baking sheet lined with parchment paper, making sure they aren't touching. Freeze these ice cream balls for at least 2 hours or until they are very firm.

In a microwave-safe bowl, combine sweet rice flour with water, stirring until smooth. Microwave the mixture on high for 1 minute, then stir; continue microwaving in 30-second increments until the dough thickens and turns glossy, around 2-3 minutes total.

Prepare your workspace by generously dusting it with cornstarch or potato starch. Turn the mochi dough onto the floured surface and flatten it slightly with your hands. Using a rolling pin, roll the dough out to a thickness of about 1/4 inch.

Using a knife or pizza cutter, cut the rolled mochi dough into squares approximately 3-4 inches wide. Place a frozen ice cream ball in the center of a square, fold the corners over the ice cream, and pinch to seal.

Once all your mochi are wrapped, return them to the freezer and let them freeze completely for at least 3 hours.