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
Calories 664
Fat 48g
Carbs 59g
Fiber 5g
Sugar 40g
Protein 7g
How to Make It
1. Step
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. Step
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. Step
Take your ice cream mold or cup, put down a layer of strawberry or coffee ice cream.
4. Step
Place a ball of orange/mango/vanilla into the center.
5. Step
Layer on more strawberry or coffee ice cream.
6. Step
Top it off with the biscuits crumbs and press down. Freeze for another two hours.
7. Step
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. Step
When ready, unmold your ice cream mooncakes. Pour the melted chocolate over. Freeze overnight.
