Ice Cream Mooncakes Recipe By Tasty

ICE CREAM MOONCAKES

Steps:

• Melt the dark chocolate and let it cool down slightly. Coat mooncake molds with chocolate and place in the fridge for 15-20 minutes until fully set.
• Fill 2/3 of the mold with ice cream and put it into the freezer for 30 minutes.
• Melt the rest of dark chocolate and let it cool slightly. Cover the mold with melted chocolate and freeze it overnight.

ICE CREAM MOONCAKES RECIPE BY TASTY

Steps:

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

MOON CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and lightly grease a jelly roll pan.
• In a large saucepan, bring water and margarine to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan .
• Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes. Set aside to cool completely
• In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.

OREO ICE CREAM PIE RECIPE BY TASTY

Steps:

• For the Crust:
• Crush sandwich cookies in the food processor until fine crumbs form. Press into the bottom, and up the side of a nine-inch springform pan.
• Bake at 350'F for 10 minutes and set aside to cool.
• For the Ice Cream:
• Beat egg whites and sugar until stiff peaks form. Meanwhile, place chocolate, margarine and vanilla sugar into a double boiler (or the microwave) and stir until melted.
• Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn't cook. Mix until well combined.
• Fold chocolate mixture into the snow and pour over the crust. Freeze.
• For the Topping:
• Whip up the dessert topping until soft peaks form.
• Slowly add coffee and instant vanilla pudding until stiff.
• Place into a decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
• Garnish with additional cookies and crumbs.
• Serve.