Orange or mango sherbet (for the moon part in the middle)<br />Vanilla ice cream (for the moon part in the middle)<br />Strawberry ice cream<br />Coffee ice cream<br />1 cup of crushed biscuits<br />3 Tbsp. of melted butter<br />2 cups of chocolate chip<br />1/4 cup of coconut oil<br /><br />Directions:<br /><br />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 2 hours. These will be the “moons” inside the ice cream mooncake.<br /><br />While the ice cream balls are freezing, prepare the biscuit crumbs. Crust 1 cup of biscuits, add the melted butter and stir until the biscuits crumbs are coated in butter and stick together when packed.<br /><br />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 2 hours.<br /><br />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.<br /><br />When ready, unmold your ice cream mooncakes. Pour the melted chocolate over. Freeze overnight. Enjoy!
