Irresistible Ice Cream Mooncakes: No-Bake Delight for Celebrations

Discover the joy of Ice Cream Mooncakes, a unique no-bake dessert perfect for Lunar New Year celebrations.

Print Recipe Pin Recipe

Prep Time 15

Freezing Time 30

Total Time 13

Servings: 12 mooncakes

Course: DESSERTS

Cuisine: Asian, Chinese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chocolate Shell

10 oz Dark Melting Wafers Can substitute with white chocolate.

For the Ice Cream Filling

2 cups Your Favorite Ice Cream or Taro Ice Cream Explore flavors like chocolate, vanilla, or unique ones like durian.

Optional Flavor Enhancements

1 tbsp Liqueurs (e.g., Baileys) Add a splash for an adult twist.

Equipment

Microwave or Double Boiler
Mooncake molds
Spatula

Method

How to Make Ice Cream Mooncakes

Melt dark chocolate melting wafers in a microwave or double boiler until smooth. Stir gently, then let cool slightly to prevent melting the ice cream later.
Coat the mooncake molds with the melted chocolate. Make sure to cover all surfaces evenly, then refrigerate for 15-20 minutes until the chocolate is fully set.
Fill each chilled mold 2/3 full with your favorite flavored ice cream. Use a spoon or small spatula to pack it in, then freeze for another 30 minutes.
Top the filled molds with the remaining melted chocolate. Allow it to cool slightly before pouring over the ice cream to create an even chocolate seal on top.
Freeze overnight until the mooncakes are completely firm to ensure they maintain their shape.

Nutrition

Serving: 1mooncakeCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 85mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 40mgIron: 0.5mg

Notes

For extra flair, sprinkle with crushed nuts or edible glitter before serving. Store in airtight container in the freezer for optimal texture.

Tried this recipe?

Let us know how it was!