Puree the blueberries in a mini blender until liquidy. Add lemon juice for the best color (optional).
Filter the blueberry puree through a sieve and put aside the discards.
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the blueberry puree
Microwave the combined dough in the microwave for 2 minutes.
Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
Return to microwave and heat for additional 1 minute. You’ll know when it is ready when the dough is slightly translucent
Scrape the cooked mochi onto the baking pan sprinkled with starch, and allow to cool to room temperatureOPTIONAL: For best results, use a rolling pin to thin out the mochi dough before wrapping the ice cream. This ensures a thinner, more even mochi skin. Let the mochi cool to room temperature before wrapping the mochi dough around the prepared ice cream filling.
Cut the mochi into 6 pieces using scissors
Wrap the mochi dough around the prepared ice cream filling
Wrap the finished mochi in the plastic wrap (from wrapping the scoop of ice cream before) and freeze for about 30-60 minutes before serving.
OPTIONAL: I brushed away the corn starch (that we used to keep the mochi from sticking to our hands in the previous step) with a clean wet paper towel to get rid of the excess corn starch and bits of ice cream.
To enjoy later, keep the mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.