Combine rice flour, sugar, matcha, and water in a microwave-safe bowl. Whisk until smooth. Cover and microwave for 3 minutes. Mix well using a wooden spatula. Line a bowl with plastic wrap, set it aside. Dust your tabletop with enough corn starch to avoid sticking. Mix the dough and roll into a ball. Roll out the mochi dough a little bit larger than the bowl. Lay the mochi dough over the plastic-lined bowl. Press down and set aside.

In a large mixing bowl, add the heavy cream, condensed milk, and matcha powder. Using a hand mixer, whip until thickened and soft peaks form. .Add the ice cream mixture into the mochi-lined bowl. Take the excess mochi and lay it over the middle. Crimp the dough so it fully encases the ice cream. Cover with plastic. Freeze at least 6 hours or overnight.

Take the mochi ice cream out of the freezer 15-30 minutes before serving. Garnish with extra matcha on top.

Serve and Enjoy!