Description
Indulge in Ice Cream Mooncakes with a chocolate surprise for a delightful twist on a traditional dessert.
Ingredients
Scale
- 10 oz dark melting wafers
- 1 quart your favorite ice cream or Taro ice cream
- 1 silicone mooncake molds
Instructions
- Melt dark chocolate wafers in a microwave-safe bowl for about 1 minute, stirring halfway through. Let cool slightly to ensure a nice coating without melting your ice cream.
- Coat the insides of silicone mooncake molds with the melted chocolate. Use a basting brush or spoon to spread it evenly. Place the coated molds in the refrigerator for 15-20 minutes until the chocolate is fully set.
- Fill each mold with your choice of ice cream, like creamy Taro or a classic vanilla, leaving some space at the top. Return them to the freezer for about 30 minutes to firm up slightly.
- Cover the filled molds with melted dark chocolate, smoothing it over the top to seal in the ice cream. Ensure everything is nicely sealed and put the molds back into the freezer overnight to fully set.
- Unmold the mooncakes gently by pushing from the bottom of the silicone molds. Enjoy the rich layers of chocolate and ice cream as you serve them as a refreshing dessert at your next gathering!
Notes
- Prep Time: 15 min
- Cook Time: 720 min
- Category: Dessert
- Method: Freezing
- Cuisine: Asian
Nutrition
- Serving Size: 1 mooncake
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg