Although our copycat version of ice cream mooncakes cannot be as Haagen Dazs preached, the vanilla comes from Madagascar, the strawberries come from Oregon, the chocolate comes from Belgium, and the coffee comes from Brazil, what we eat is just for our own happiness, and as long as my son supports it, haha!
Speaking of this, I feel that the more I mix up, the less I have pursued it. I am still willing to do it, haha!
ice cream moon cakes
By BonitaCarter
Recipe Recommendations
- ice cream a box of
- milk fragrance
- baking
- an hour
- ordinary
Steps for ice cream moon cakes
1
A box of ice cream, one piece each of milk, one piece of strawberry chocolate, and two pieces of jelly molds.
2
Place the white chocolate in a bowl and stir while heating it over water until the chocolate melts.
3
Place the strawberry chocolate in a bowl and heat it in the same way until melted.
4
Put the jelly mold into the freezer of the refrigerator for 10 minutes in advance, then take it out, take a spoonful of chocolate solution and pour it into the mold, gently turn it to wrap the periphery of the mold with chocolate, pour out the excess chocolate solution and place the mold in the refrigerator for 5 minutes, then pour the Gongkeli solution again to rotate the mold, repeat this two to three times to achieve the ideal uniformity and thickness of the chocolate. If you are worried that the chocolate solution will harden during the freezing process of the mold, Always sit the bowl in hot water and cover it.
5
After taking out the frozen mold, dig the ice cream into the mold and gently flatten it with the back of a small spoon.
6
Pour the remaining chocolate solution into the mold to completely cover the ice cream, then place it in the refrigerator again and freeze for 15-20 minutes.ice cream moon cakes Make Tips
When eating, remove it and place it at room temperature for a few minutes, invert the mold and gently push the bottom to release the mold. The force should not be too large when removing the mold. Be careful of cracking or deformation of the chocolate shell, which will affect the appearance of the finished product.