Oreo Mochi Ice Cream

Whip the heavy cream until light and fluffy—about 1–2 minutes.

Add the condensed milk and whip to stiff peaks.

Fold in the crushed Oreos and gently mix to combine.

Pour the mixture into a pan and freeze for 4–5 hours or overnight.

Scoop into half-spheres using an ice cream scoop and return to the freezer.

In a bowl, combine the rice flour, starch, and sugar.

Pour in the milk and whisk until smooth.

Cover with plastic wrap, poke a few holes, and microwave for 4 minutes at 600–700W (or 2–3 minutes if your microwave is more powerful).

Remove the wrap, add the butter, and work it into the hot dough using a spatula or a stand mixer dough hook.

Once it cools down a bit, knead it by hand until smooth.

Divide the dough into 6 portions and roll out each piece.

Place the frozen filling in the center and carefully pinch the edges to seal. Flip over and place into a paper baking cup.