Step 1: Prepare the Filling

1. Place an empty egg carton in the freezer to chill.

2. Arrange ten 8-inch sheets of plastic wrap on a work surface.

3. Scoop 1 tbsp orange sherbet onto the center of each sheet. Flatten into a 2-inch round using the back of a spoon.

4. Scoop 1 tbsp vanilla frozen yogurt onto the center of each sherbet round.

5. Working quickly, gather the plastic wrap around each scoop so the sherbet encases the yogurt, shaping into a small ball.

6. Place each ball in the egg carton in the freezer. If the sherbet or yogurt softens too much, return to the freezer for a few minutes.

7. Freeze until solid, at least 3 hours or overnight.

Tip: Work fast to keep the filling cold. Use a small cookie scoop for even portions.

Step 2: Make the Mochi Dough

1. Line a rimmed baking sheet with parchment paper and generously dust with cornstarch using a fine-mesh sieve.

2. In a large microwave-safe bowl, whisk 1 ½ cups fine glutinous rice flour, 1 cup sugar, 1 ½ cups pulp-free orange juice, ¼ tsp distilled white vinegar, and 1 drop orange gel food coloring until smooth.

3. Cover with plastic wrap and microwave, stirring every minute with a rubber spatula, until a translucent, thick dough forms, about 5-6 minutes.

4. Stir once more and let cool, covered, for about 20 minutes until cool enough to handle.

Tip: Stir well each minute to prevent lumps. The dough should be sticky but firm when done.

Step 3: Roll Out the Dough

1. Transfer the cooled mochi dough to the cornstarch-dusted baking sheet. Dust the top generously with more cornstarch.

2. Gently roll or pat the dough into a 12-by-18-inch rectangle, about ⅛ inch thick.

3. Cover with plastic wrap and refrigerate until the creamsicle balls are solid, about 3 hours.

Tip: Use a rolling pin lightly dusted with cornstarch to prevent sticking. Keep the dough even for easy wrapping.

Step 4: Wrap the Mochi

1. Punch out 10 rounds of mochi dough using a 3 ½-inch cutter.

2. Dust off excess cornstarch from both sides of each round with a pastry brush.

3. Unwrap a creamsicle ball and place it in the center of a mochi round.

4. Gather the dough edges around the ball, pinching to seal. Wrap in plastic wrap and twist to secure.

5. Place each wrapped mochi in the egg carton in the freezer. Repeat with remaining balls.

6. Freeze until solid, at least 4 hours or overnight.

Tip: Work with one ball at a time, keeping others frozen. Pinch firmly to seal the mochi without gaps.

Step 5: Serve

1. Let the mochi ice cream sit at room temperature for 5 minutes to soften slightly.

2. Unwrap and serve immediately in small bowls or on plates.

Tip: Serve with a fork or spoon for easier eating, as the mochi can be chewy. Keep extras frozen until ready to eat.