Scoop the Vanilla ice cream into 8 small balls (approximately 35-40g each) and place them on a parchment-lined tray. Freeze for at least 2 hours until very firm.
2
In a microwave-safe bowl, combine Shiratamako, Granulated sugar, and Matcha powder. Gradually add Water, whisking until the mixture is smooth and no lumps remain.
3
Cover the bowl loosely with plastic wrap and microwave on high power for 1 minute. Stir the mochi mixture thoroughly with a wet spatula.
