Air Fryer Crispy Rice Ice Cream Sandwiches

0 Add rice and 1½ cups of water to a small pot. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let it steam, covered, for 10 minutes until soft and slightly sticky.
4 While the rice is still warm, mix in 2 tablespoons of sugar and 1 tablespoon of cornstarch. Lightly mash with a spoon until the rice becomes slightly sticky but still textured.
7 Lightly spray silicone cups or parchment squares with oil. Add 2–3 tablespoons rice and press firmly with the back of a spoon or oiled fingers to form thin disks.
6 Place the disks in the air fryer and cook at 375°F for 10–12 minutes, until golden and crispy. Let cool for about 10 minutes so they firm up.
5 Spread softened ice cream about ¾ inch thick in a parchment-lined container and freeze until firm, about 1–2 hours, then cut into pieces to match the rice disks. Another option is scooping about 2 tablespoons of ice cream per sandwich.
3 Place ice cream between two crispy rice disks and press gently.
2 Freeze the assembled sandwiches for 30–45 minutes until firm.
1 Drizzle with chocolate or roll the edges in sesame seeds, crushed nuts, or mini chocolate chips if desired.