PlayEmailLinkSMSXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upSpeechAudio onReplayPlusMinus

79% would make again

Ice Cream Mooncakes

Ingredients

for 6 cakes

  • orange sherbet, or mango sherbet, for the moon part in the middle
  • vanilla ice cream, for the moon part in the middle
  • strawberry ice cream
  • 1 pt coffee ice cream (475 g)
  • 1 cup biscuit (100 g), crushed
  • 3 tablespoons melted butter
  • 2 cups chocolate chips (350 g)
  • ¼ cup coconut oil (60 g)

Nutrition Info

Powered by
    Calories 664
    Fat 48g
    Carbs 59g
    Fiber 5g
    Sugar 40g
    Protein 7g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. 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.
  3. Take your ice cream mold or cup, put down a layer of strawberry or coffee ice cream.
  4. Place a ball of orange/mango/vanilla into the center.
  5. Layer on more strawberry or coffee ice cream.
  6. Top it off with the biscuits crumbs and press down. Freeze for another two hours.
  7. 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.
  8. When ready, unmold your ice cream mooncakes. Pour the melted chocolate over. Freeze overnight.
  9. Enjoy!

Need easy dinner ideas?

These meals will make your weeknights way simpler. (And tastier!)

Need easy dinner ideas?

These meals will make your weeknights way simpler. (And tastier!)

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe