Homemade ice cream mooncakes
These homemade ice cream mooncakes are an easy no-bake dessert inspired by traditional mooncakes. Filled with your favorite ice cream and coated in chocolate
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Ingredients
- 10 ounces milk or dark chocolate melting wafers
- 2 to 3 cups your favorite ice cream slightly softened
Instructions
Make the Chocolate Shell
- Melt the dark chocolate wafers according to the package directions. Let the chocolate cool for 3 to 5 minutes so it's no longer piping hot.
- Using a pastry brush or the back of a spoon, coat the inside of each mooncake mold with an even layer of melted chocolate.
- Refrigerate for **15 to 20 minutes**, or until the chocolate has completely hardened.
- For a thicker shell, repeat with a second layer of chocolate and chill again.
Fill with Ice Cream
- Allow the ice cream to soften slightly until scoopable.
- Fill each mold about **¾ full**, gently pressing the ice cream into the mold to remove any air pockets.
- Freeze for **30 to 60 minutes**, or until the ice cream is firm.
Seal the Mooncakes
- Rewarm the remaining chocolate if needed.
- Spread an even layer of melted chocolate over the back of each mold to completely seal the ice cream inside.
- Use an offset spatula or the back of a knife to smooth off any excess chocolate.
- Freeze for at least **6 hours**, or overnight.
Unmold
- Carefully remove the mooncakes from the molds and serve immediately.
Notes
Don't Use Warm Chocolate
If the chocolate is too hot, it will melt the ice cream. Let it cool slightly before coating the molds or sealing the tops.
Double Coat for a Stronger Shell
A second layer of chocolate helps prevent cracks and makes the mooncakes easier to unmold.
Storage
Store in an airtight container in the freezer for up to 2 weeks.