In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the black sesame flour, almond milk, and sugar.
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. Stir until the dough is slightly glossy and translucent
Scrape the cooked mochi onto the baking pan sprinkled with starch, and allow to cool to room temperature
Cut the mochi into 6 to 8 pieces using scissors
Wrap the mochi dough around the prepared ice cream filling
For best results, 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.
To enjoy later, keep the black sesame mochi ice cream frozen, and defrost for about 5-10 minutes in room temperature before eating.