Food News

Wall’s New “Onigiri” Ice Cream Comes With A Nori Sheet: Here’s What We Think

Wall’s Onigiri Ice Cream is now available at 7-Eleven

Ice cream fans who are bored of the usual cup or stick format: this one’s for you. Wall’s has just released an Onigiri Ice Cream that’s shaped and styled to look like a real rice ball, right down to a real sheet of nori wrapped around it. It’s available now at 7-Eleven outlets islandwide for $4.50 each.

FYI: We found a freezer stocked with the ice cream at the 181 New Bridge Road outlet!

The visual gag is the whole point here. From afar, this could easily pass for an actual snack from the chiller rather than a dessert. Underneath the seaweed wrap is oat and rice milk-flavoured ice cream, studded with chewy bits of rice and oat for added texture.

Flavour-wise, this isn’t your typical sweet treat. The ice cream itself leans nutty and earthy rather than sugary, while the seaweed lends a savoury note to each bite. It reads more like a frozen snack than a dessert, and is an acquired taste as a result.

If you’re the sort who finds most desserts here cloyingly sweet, though, this might be exactly the change-up you’re after. The lower sugar profile and seaweed’s saltiness make for a genuinely different eating experience, while the onigiri illusion alone makes it worth grabbing at least once for the novelty.

At $4.50 a pop, it’s a relatively low-risk way to try something that doesn’t taste like anything else currently on 7-Eleven’s shelves. Just go in expecting “interesting” rather than “sweet”!

If you’re heading to the same 7-Eleven store to find these onigiri ice cream, check out our Chinatown food guide and 1-day Chinatown food itinerary for more dining options nearby.

In other exciting food news, Torikizoku is opening an express outlet at One Raffles Place soon! Fans can expect affordable yakitori and sides here.

Website | Full list of outlets
Wall’s Onigiri Ice Cream is not halal-certified.

Photos taken by Chan Zi Xuan.
This was an independent visit by Eatbook.sg.

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.

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