A molded item of frozen confectionary based on water ice with a soft texture in the center. The item includes a center of water ice containing 32.5 to 40% by weight of dry matter and having a degree of overrun of 30 to 50% and whose texture is similar to that of an extruded ice cream. It also includes a wafer protected from moisture at least on its surface which is in contact with the center of the water ice, by a barrier layer. In this way, the wafer is formed to constitute a mold containing the center.