Ice Cream Mooncakes Food

ICE CREAM MOONCAKES

Steps:

• Melt the dark chocolate and let it cool down slightly. Coat mooncake molds with chocolate and place in the fridge for 15-20 minutes until fully set.
• Fill 2/3 of the mold with ice cream and put it into the freezer for 30 minutes.
• Melt the rest of dark chocolate and let it cool slightly. Cover the mold with melted chocolate and freeze it overnight.

ICE CREAM MOONCAKES RECIPE BY TASTY

Steps:

• Using a melon baller or a cookie scoop, scoop out balls of orange/mango sherbet or vanilla ice cream. Place on parchment and freeze for two hours. These will be the "moons" inside the ice cream mooncake.
• While the ice cream balls are freezing, prepare the biscuit crumbs. Crust one cup (100 g) of biscuits, add the melted butter, and stir until the biscuits crumbs are coated in butter and stick together when packed.
• Take your ice cream mold or cup, put down a layer of strawberry or coffee ice cream.
• Place a ball of orange/mango/vanilla into the center.
• Layer on more strawberry or coffee ice cream.
• Top it off with the biscuits crumbs and press down. Freeze for another two hours.
• Prepare the chocolate coating, melt the chocolate chips and coconut oil. Stir until combined and smooth. Set aside until it has cooled to room temp.
• When ready, unmold your ice cream mooncakes. Pour the melted chocolate over. Freeze overnight.
• Enjoy!