Ice cream mooncake is a no-bake and lighter version of traditional mooncake. While the old-style mooncake is rich in both texture and taste, this trendy style is easier to make as it has a mochi-like texture from the use of sweet rice flour. It doesn’t require baking or an egg mixture for the dough. This recipe is simple and easy to follow, even for beginners.
How to Make Chocolate Ice Cream Mooncake
This no-bake mooncake ice cream is a great solution for those who want a homemade treat with minimal fuss. You can control the amount of ingredients used to meet your diet, and you can also decide what it looks like by making it your own. With the combination of creamy chocolate ice cream and gooey snow skin mooncake, it is the perfect treat for any occasion.
List of Ingredients
For the Snow Skin Mooncake
- 160 grams sweet rice flour (buy here)
- 100 grams granulated sugar (buy here)
- 240 mililiters of water
- 2 tablespoons of vegetable oil (buy here)
- Cornstarch or potato starch for dusting (buy here)
- 1 package of Chocolate ice cream powder mix (buy here)
- Before making the snow-skin mooncake, first you need to prepare the ice cream. Follow the instructions of the chocolate ice cream mix that you bought. Usually, you will need to mix the powder mix with water or milk and put it in the ice cream maker.
- Once the ice cream is ready, scoop out the ice cream and place it in cupcake liners. Freeze the ice cream to make it hard before working with the snow-skin mooncake.
- Prepare a baking sheet with parchment paper as the base for the mooncake dough. Sprinkle the parchment paper with potato starch or corn starch evenly.
- Whisk all the ingredients together in a medium bowl and make sure it is smooth without lumps.
- Pour the batter in a nonstick skillet and cook it over medium heat. Use a heatproof spatula to stir it for 5 to 7 minutes until it forms a pliable ball. Instead of cooking in a pan, you can also use a microwave.
- If you are using a microwave, put the dough in a bowl and cover it with plastic wrap. Heat it for 1 minute on high heat and take it out. Stir it with a heatproof spatula and put it again in the microwave for 1 minute. Take it out and stir it again. Cook it again for 30 seconds, stir, and the dough is done. Don’t forget to always cover the dough whenever you put it in the microwave.
- Wear oiled gloves to transfer the dough onto the parchment paper that has been prepared before. Roll out the dough with a rolling pin to 3 mm in thickness.
- Put the dough in the refrigerator for about 15 minutes to let it set and become easier to work with.
- Take out the mooncake from the refrigerator and use a 3.5-inch cookie cutter to cut the dough.
- To prevent each circle of mooncake from getting sticky, lay a plastic wrap on a plate, put the snow skin mooncake on top, and lay another plastic wrap again on top. Repeat it until the last mooncake wrapper.
- Take one plastic wrap with the mooncake wrap on top and place it on a working surface. Place a scoop of ice cream quickly and pinch the corners to make a ball. Twist the plastic wrap to keep the mooncake in shape and place it in a cupcake pan.
- Put the mochi in the freezer for at least 2 hours before serving.
In this ice cream mooncake recipe, a mooncake mold is not used to prevent the ice cream from getting out of the mooncake wrapper. You can try using the mold if you are sure your mooncake will stay in shape.
You have to work fast when filling the mooncake as the ice cream could melt. Since the dough is sticky, always sprinkle the dough with potato starch or corn starch and dust off with a pastry brush afterward.
Tools and Ingredients Recommendations
Though you can cook the mooncake dough in a saucepan or skillet, using a microwave would be much easier and more effective. This COMFEE Countertop Microwave Oven is a great option as it has a large capacity, a child safety lock feature, and an intuitive control panel for a more efficient cooking experience.
2. Ice Cream Maker
Making ice cream manually is easy when you have a powdered ice cream mix, but it will be much easier to use an ice cream maker. You just need to add the mixture, sit back, and relax while your ice cream is made.
Ninja Creami Ice Cream Maker allows you to make seven different treats, not only ice cream moon cake. You can make gelato, sorbet, smoothie bowls and more. Like its name suggests, it has the ability to make your ice cream creamier with its creamerizer system.
3. Heatproof Spatula
In this recipe, there are many times when you have to stir your mooncake dough, whether you make it manually with a skillet or using a microwave. A heatproof spatula is needed to ensure you don’t contaminate the dough with toxic materials from the spatula.
U-Taste Silicon Spatula can be used up to 600 degrees Fahrenheit without cracking or melting. It ensures there will be no melting smell while stirring your dough. It is soft so that you can reach the bottom of your dough, but it is also stiff enough to resist the heat and pressure of your dough.
4. Food Safe Gloves
Working with your mooncake dough would be much easier if you wear a pair of food-safe gloves. It must be food-grade because you are making foods with it. OKIAAS Disposable Gloves would be a great option as they are disposable and food-grade.
You can throw them away once they have been used to make sure your food is hygienic. This glove is designed for everyone, including those with sensitive skin, as it is latex- and powder-free.
5. Cacao Powder
If you want to make your own chocolate ice cream instead of using powder mix, you can use premium cacao powder that is sugar- and gluten-free.
This organic cacao powder will make you feel less guilty when eating ice cream as it boosts your ice cream with nutrients and has fewer calories and lower fats. Not just for ice cream mooncake, this cacao powder is also perfect for baking and drinks.